Name: OD Urla
Address: Urla, TR

A one-star dining room set in a family olive grove outside Urla, west of İzmir, where Osman Sezener cooks modern Aegean food over wood and charcoal, most of it grown in the garden or landed and reared a short drive away.

By Dimitris Stathopoulos

The cooking

Modern Aegean, cooked over fire. Osman Sezener opened OD in 2018 in his family's olive grove on the Urla peninsula, west of İzmir, and named it after the old Turkish word for fire. The kitchen runs on wood and charcoal around an open hearth, and the menu turns on what the garden and the growers of Urla give up through the season: vegetables, pulses, grains and the Aegean catch, worked with restraint rather than display. The place keeps close to a zero-waste way of working, which is what earned its Green Star. A tasting menu changes with what is ready to pick or land, served in a low room among the olive trees, with rooms of its own for those who stay the night. The cellar leans on Urla's own wines alongside the wider Turkish and international list, and the floor reads the table and adjusts without ceremony.

Why it is in VANE

It holds one Michelin star in the 2026 Michelin Guide Türkiye, with a Michelin Green Star for the way the kitchen is run, and has kept the star since İzmir first entered the guide in the 2024 selection. That pairing is the case VANE cares about: a Turkish chef cooking his own corner of the Aegean, from a working olive grove rather than a hotel tower, and running the room on principle as much as on flavour. Urla has become the most serious food town in the country, with Vino Locale up the road now at two stars, and OD is the table that opened the ground. A researched profile, drawn from the restaurant's own record and Michelin's listing, not a first-hand VANE visit.

Where

A family olive grove outside Urla, west of İzmir, Türkiye

Kitchen

Chef-owner Osman Sezener, cooking over wood and charcoal

Michelin

One star in the 2026 Guide Türkiye, plus a Michelin Green Star

Style

Modern Aegean, farm-to-table and near zero-waste

Best for

The seasonal tasting menu, by the open fire

VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid.
On this profile: a researched profile, drawn from the restaurant's own record and reporting, not a claim of a first-hand visit. Where we have eaten there, the review says so.
Image: Photo: OD Urla (official site)

OD Urla

The cooking

Why it is in VANE

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