The 22 Must-Try Restaurants (and Vineyards) in İzmir, Turkey

This family-operated winery is a fantastic destination. With expansive windows that lend an air of elegance to its contemporary design, the Nif Gastro Wine Bar offers a menu that features dishes crafted from ingredients grown in the estate's own garden, all curated to enhance the wine-tasting experience.

Featuring an architecturally stunning wine cellar, Lucien Arkas stands as Turkey's largest organic vineyard under a single parcel. Sample a variety of wines, stroll through the vineyard, and conclude your visit with a meal at La Mahzen Restaurant, where you can enjoy dishes paired with the brand's Consensus Chardonnay or Mon Reve Marselan.

The Güner family, one of Turkey’s oldest winemaking dynasties, operates the Sevilen vineyards along with this estate. Enjoy a taste of local and international dishes at the on-site restaurant, participate in wine tastings, and consider booking a stay at the İsabey Guesthouse for a complete experience.

No visit to İzmir is complete without trying boyoz, a flaky, unleavened savory pastry made with tahini. This delicacy was brought to İzmir by Sephardic Jews who arrived in Turkey after being expelled from Spain in the 15th century. While a simple boyoz pairs perfectly with tea and baked eggs, modern variations come stuffed with ingredients like artichokes, eggplants, spinach, leeks, olives, or cheese. Dostlar Alsancak Fırını, a second-generation bakery, proudly claims to be the oldest spot in İzmir serving boyoz.

This casual Mytoury offers seasonal and daily menus brimming with olive oil, fruit, and the nearly forgotten flavors of Anatolia. Ahmet Güzelyağdöken prepares home-cooked dishes reminiscent of a local grandfather’s kitchen, featuring Alaşehir kapama (large fried dumplings served in a yogurt-and-butter broth), oğlak tandır (tandoori goat), and olive oil-braised vegetables such as artichokes, fava beans, and quince. Coming from a cheesemaking family, Güzelyağdöken also provides his own cheeses, alongside olives, bottarga, smoked salmon, dried meats, and more.

Many travelers discover that some of the best food in any city is found at casual lunch spots that cater to the local workforce. In Turkey, these are known as esnaf lokantası (tradesmen's restaurants). People from all walks of life—women fresh from the salon, bankers, shopkeepers—gather in this esnaf lokantası nestled in a quiet alley in the Kemeraltı neighborhood. Mahmut Usta oversees a bustling hot food counter, engaging with regulars as they choose from dishes like işkembeli nohut (chickpeas with tripe), kelle paça (head and trotter soup), balık çorbası (fish soup), springtime kuzu sarma (lamb intestines simmered with potatoes), and ekşili köfte (meatballs in a tangy lemon sauce). Each meal is served with green chiles and a generous sprinkle of dried and fried red peppers atop rich yogurt.

Nestled among olive groves and vineyards near the ancient site of Teos, Ayda is the first wine producer in the Gödence region. The winery provides a variety of tours and tastings, along with a restaurant that serves dana yanaklı keşkek (pounded wheat with ox cheek), lemon-infused lamb shank, çi börek (small puff pastries), and other local specialties.

Chef Atilla Heilbronn presents his culinary creations in a 12-seat restaurant on the top floor of the Narımor Hotel, a charming seven-room boutique located in the heart of Urla, which he operates with his partner, Buse Ünal. Drawing from years spent in Michelin-starred kitchens, Heilbronn emphasizes simplicity and excitement in each dish. The ever-changing tasting menu (the only choice available) highlights the best of each micro-season: celery root paired with hazelnut, isot (fermented dried chili), green apple, and armola cheese; wild Aegean greens complemented by beluga caviar; or duck consommé enriched with egg yolk and mushrooms. Ünal selects unique global wines to enhance the dining experience, setting the establishment apart from others in town.

At Beğendik Abi, you’ll find chefs from Urla enjoying a meal in a cozy setting filled with antiques, fresh flowers on the tables, and a long display of comforting dishes. Handan Kaygusuzer, a local, warmly serves guests an array of seasonal and daily specialties. The menu might feature çalkama (seasonal wild greens and cheese baked in a delicate batter), sakız artichokes with lamb, elbasan tava (baked lamb in yogurt sauce), lahana sarma (cabbage rolls), Urla güveci (a vegetable and lamb stew often cooked at the neighborhood bakery), artichokes stuffed with rice and herbs, karışık ot kavurma (sautéed wild greens), nettle salad, or fennel salad. Don’t leave without trying the Girit böreği tatlısı (curd cheese-filled pastry drenched in syrup).

Hiç, a restaurant that evolved from a Greek taverna, offers modern interpretations of regional dishes crafted in a state-of-the-art kitchen, complemented by local wines and cocktails. Adhering to a 'forest to fork' philosophy, this sustainable venue emphasizes its commitment to responsible sourcing, energy efficiency, and waste reduction. The Olive Forest salad highlights foraged ingredients from Urla, while the dry-aged beets exemplify a zero-waste ethos. Be sure to try the house kokoreç (lamb intestines) with fermented mushrooms and the traditional ekmek dolması, Urla’s stuffed bread. The restaurant also hosts harvesting tours of its 60,000 olive trees, showcasing wild edible plants, and offers cooking classes throughout the year.

This charming patisserie attracts regulars from all over Turkey. Owner and baker Esra Özkutlu is known for her exceptional goat milk ice cream and exquisite French pastries. The ice cream comes in unique flavors like lavender and salted caramel, alongside delightful treats such as chocolate tarts and acıbadem kurabiyesi (bitter almond cookies). Özkutlu prioritizes the highest quality ingredients in all her creations.

Bathed in natural light from expansive windows overlooking olive groves, Od Urla captures the essence of every season. Under the guidance of chef-owner Osman Sezener, the restaurant crafts its own cheese using milk from its goats and grows seasonal vegetables and year-round herbs. The a la carte and tasting menus evolve with the seasons, perhaps beginning with blue-tailed shrimp from the Özbek region dressed in citrus, followed by sakız artichokes from Urla accompanied by pickled stems, crispy baklava dough, and pea cream. Signature offerings include oxtail slow-cooked for 12 hours in a wood-burning oven, served with fig molasses and caramelized onions; roasted celeriac paired with mastic gum tarhana and celeriac cream; or grouper with sakız artichoke. The bar features an impressive wine cellar and whiskey collection, along with a Negroni menu and signature cocktails made from local herbs and fruits. For a complete experience, consider staying in the Guesthouse set amidst the olive groves, where breakfast showcases local ingredients; the restaurant can also arrange transport from other locations.

Step into the relaxed ambiance of Levan through a quaint courtyard and let chef-owner Onur Canbulat take the reins. The menu, written on a chalkboard alongside local wines, may feature dishes such as sautéed Aegean greens with caramelized onions and mustard yogurt, vegetable fritters, artichokes paired with green fava beans, fried beef liver served with hummus and sumac onions, or lamb slow-cooked in a wood-fired oven with almond rice. On Sundays, pizza from that same wood-burning oven makes an appearance on the menu.

Chef and owner Ozan Kumbasar describes his culinary approach as Mediterranean cuisine enriched by the Aegean's fertile soil and bounty. His concise menu features seven appetizers, two main courses, and two desserts, each brimming with vibrant flavors reflective of the region. Emphasizing local produce and nose-to-tail cooking, he updates the menu monthly to highlight ingredients like blessed thistle, veal cheek, and cornelius cherry; salt-preserved bonito with dashi and pickled artichoke; or purslane paired with strawberry and green raw almonds. While Kumbasar is busy in the kitchen, manager and sommelier Seray Kumbasar ensures the restaurant and its patrons are well taken care of, including the wine selection.

Framed by lush lawns and cypress trees, Teruar features floor-to-ceiling windows in a modern farmhouse built from Urla stones. Chef-owner Osman Serdaroğlu draws on his local heritage, Michelin-starred experiences in Italy, and travels for inspiration. The a la carte and tasting menus showcase a harmonious blend of local seafood and seasonal vegetables, with dishes like Urla sakız artichoke paired with broad bean velouté, blessed thistle with cuttlefish ink and clam sauce, or Karaburun tuna accompanied by asparagus. Begin your evening with a signature cocktail, such as the Plum (vodka, plum, Karaburun lemon) or Red Chili (tequila, triple sec, hot sauce), and enjoy a selection of wines from the Urla Wine Route and beyond. While Osman Serdaroğlu manages the kitchen, Ezgi Serdaroğlu curates the atmosphere, lounge, and hotel rooms on the premises.

Urla Winery, the largest producer in the area, was founded by Can Ortabaş, who cultivates local grape varieties like Urla karası (blended with nero d’Avola) and beyazkere (a variant of boğazkere). Be sure to try these wines, as well as the brand’s Tempus blend (merlot, syrah, cabernet sauvignon, cabernet franc, and petit verdot). Although the winery doesn’t feature a restaurant, it offers wine tastings at the vineyard, and the 2 Rooms Hotel is located on-site.

Since 1997, Reha and Bilge Öğünlü of Urlice have cultivated just four grape varieties—cabernet sauvignon, merlot, syrah, and chardonnay—adhering to organic farming practices. Their red wines are aged for a minimum of two years in French oak barrels, followed by at least 18 months in the bottle. Don’t miss the cabernet sauvignon and chardonnay, or the exceptional pizzas offered at the vineyard's restaurant.

Nestled among the vineyards, Hus offers terraces and a restaurant that harmonize with the surrounding nature. Its innovative menu features local and seasonal ingredients that complement the house wines. Don't miss the offerings made from unique Turkish grape varieties like kara sulu and öküzgözü-boğazkere. Guests can also stay in one of the two on-site rooms.

Since 1970, Akın’ın Yeri in Özbek has been the go-to spot for the freshest seafood. Situated right across from the daily fish auction on the pier, this restaurant is favored by locals and savvy tourists for its inviting, laid-back ambiance. Choose from a selection of seafood on ice — including shrimp, octopus, fried red mullet, various mussels, fried calamari, fish patties, and the catch of the day — paired with a wide range of meze. Be sure to make a reservation for weekends!

In the heart of Alaçatı, Chef Can Aras’s modern seafood restaurant, Amavi, features a retractable roof that lets diners enjoy their meals surrounded by lush greenery. Notable dinner offerings include the lobster roll, grilled dry-aged fish, mackerel crudo with truffle vinaigrette, sea bass ceviche, dog snapper crudo with wakame, and the much-discussed seafood paella. Aras brings a contemporary flair to local ingredients, artfully layering flavors and presentations. Guests can choose from a la carte or tasting menus, with local wines and cocktails to enhance the dining experience. Amavi delivers an elegant yet unpretentious atmosphere filled with delicious dishes.

Note: Amavi operates seasonally from April to October.

Serenity envelops the garden of Asma Yaprağı, where tables are nestled among olive trees and vibrant flowers, complemented by elegantly decorated greenhouses—one for winter dining and two for special events—alongside a shop featuring pantry goods. While breakfast is served, the true charm lies in lunch and dinner, where a communal wooden table showcases an abundance of colorful dishes prepared in the kitchen. Choices may include sinkonta (baked pumpkin and onions), stuffed zucchini blossoms, artichoke and fava bean rice, ot köftesi (wild greens fritters), vişneli yaprak sarma (grape leaves stuffed with rice and sour cherry), bostandan salata (garden salad), olive oil-braised artichokes, zucchini with tulum cheese and pine nuts, purslane with strawberries, tarçınlı yoğurtlu sahan köfte (cinnamon yogurt meatballs), or tandoori lamb. Don’t miss out on the desserts if you can manage to save some space!

Once a fish wholesaler, Horasan Balık has transformed into the most beloved seafood restaurant in Çeşme, where diners enjoy watching Ahmet Horasan skillfully manage the grill each day. Located in the town center, patrons dine in a charming garden surrounded by lemon and olive trees. The daily offerings feature a variety of fish and seafood, including shrimp with orange, crayfish, sardines, grilled cuttlefish with ink, fish carpaccio, and lobster pasta, accompanied by local meze. Regulars often leave their choices to Horasan, ensuring a delightful experience whether you prefer your meal grilled or raw. Securing a table is the biggest challenge!