İzmir continues to stand out as a "gastro city" with its thriving gastronomy tourism. The city’s rich culinary heritage, shaped by its 8,500-year-old history, has now been crowned with İzmir restaurants in the Michelin guide. Michelin inspectors have selected 24 restaurants in İzmir for the guide’s latest edition.
Hiç Lokanta, Od Urla, Vino Locale, and Asma Yaprağı received the prestigious Green Star award for their pioneering approach to sustainable gastronomy.
Among the selected restaurants, Ayşa Boşnak Börekçisi, Beğendik Abi, Adil Müftüoğlu, La Mahzen, Tavacı Recep Usta, Hiç Lokanta, Aslında Meyhane, and Asma Yaprağı were honored with the Bib Gourmand award. Bib Gourmand is a category that recognizes restaurants offering excellent food at more affordable prices.
Hiç Lokanta
Beğendik Abi
Ayşa Boşnak Börekçisi
In the category of restaurants recommended for the Michelin Guide, the following establishments from İzmir have been included in the selection: Amavi, İsabey Bağevi, Kasap Fuat Çeşme, Kasap Fuat, Levan, Ristorante Pizzeria Venedik, Birinci Kordon Balık Restoran, Hus Şarapçılık, Ortaya Alaçatı, Sota Alaçatı, Scappi, and Gula Urla.
İsabey Bağevi
Ristorante Pizzeria Venedik
Amavi
Four restaurants in Izmir were awarded a Michelin Star.
The first is OD Urla, led by Chef Osman Sezener, which stands out with its deep-rooted and authentic culinary approach. Surrounded by vineyards and olive groves, this family-run restaurant utilizes the finest local ingredients, half of which are produced directly on-site. At the same time, the rest are sourced from nearby producers and artisans.
Od Urla
At Teruar Urla, Chef Osman Serdaroğlu and his team craft Italian and Mediterranean-inspired dishes that highlight the richness of local ingredients. From lamb saltimbocca to roasted zucchini, fresh goat cheese to dried yogurt, the dishes are remarkably rich yet minimalist. The wine list is equally impressive, offering selections that reflect the diverse regions of Türkiye.
Teruar Urla
Vino Locale, created by Ozan and Seray Kumbasar, was also awarded a Michelin Star. Additionally, Seray Kumbasar received the Michelin Sommelier Award, the first of its kind in Türkiye.
In the kitchen, Ozan Kumbasar uses only the finest ingredients, carefully sourced from nearby producers. The menu, designed to align with the seasons, changes every six weeks, inviting guests to explore an emotional and sophisticated culinary experience. In the dining room, Seray Kumbasar guides gourmets with an impressive selection of local wines, offering a truly distinctive experience.
At Narımor, Chef Atilla Heilbron and his team offer a unique interpretation of Turkish cuisine. Awarded a Michelin Star, Narımor features an intimate setting with only a few tables. Hostess Buse contributes to the ambiance with her attentive service. Chef Heilbron’s meticulously crafted dishes are visually stunning and showcase the finest local ingredients.
Narımor
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