Where wine meets cuisine, and dreams meet hard work: the Aegean story of Vino Locale.
In the heart of Urla, among stone houses, vineyards, and endless fields of artichokes, a dream has taken root and flourished. Seray and Ozan Kumbasar’s journey is not just about opening a restaurant—it is about choosing the land over the city, nature over the office, and authenticity over noise. Vino Locale is more than a place to dine: it is a sanctuary where local producers are celebrated, Anatolian grapes are honored, and the timeless flavors of the Aegean are shared with the world.
What began in 2018 in a small stone house has since blossomed into an award-winning destination, crowned with a Michelin star and an international sommelier award. Yet the couple insists that their greatest reward is not the accolades, but the smiles of their guests, the dedication behind every plate, and the quiet harmony they’ve found with nature. Vino Locale is, above all, a story of passion patiently nurtured in the soil of Urla.
Moving to Urla… Was it a sudden decision, or did your passion for wine and cuisine gradually bring you here?
Seray KUMBASAR: The main reason we chose Urla is the Vineyard Road and the wealth of local produce on the peninsula. The region already attracted quality gastronomy tourists—those who love wine, visit wineries, and appreciate local food. But on a personal level, leaving Istanbul was never about recreating another city life elsewhere. We wanted to live in closer connection with agriculture and nature. Among all the options in İzmir, Urla offered us everything: richness of produce, a strong sense of place, and space for growth.
Is Vino Locale something you envisioned together, or did it mature and evolve over time?
Seray KUMBASAR:Â Our restaurant is the story of a dream that began in Istanbul and found its roots in Urla. We were two white-collar professionals caught in the traffic, stress, and rigidity of corporate life. Vino Locale represents our escape, our refuge in the simplicity of the Aegean, and our rediscovery of nature.
Seray, what first drew you to wine? Do you remember when the connection began?
Seray KUMBASAR: My real connection came after opening the restaurant. I fell deeply in love with this land. In many countries, wine and olive oil are produced with the support of institutions or society—but here, they are often produced despite the lack of support, sometimes even despite the system itself. I have immense respect for those who persist in this journey, and I consider it my privilege to tell their stories.
Sharing local grapes with our guests, introducing them to Muscat, Emir, or Karalahna, and watching their palates light up—this is not my job, it is my passion. Every day brings something new to learn, and that, to me, is the greatest gift.
In 2024, you became the first sommelier in Turkey to receive an international award. What did that moment mean to you?
Seray KUMBASAR: It was both humbling and thrilling. When my name was announced, I was shocked—it had never been awarded in Turkey before. That night was a mix of pride, excitement, and responsibility. Since the very beginning, we’ve aimed to highlight Urla’s treasures: from mastic artichokes and blue-tailed shrimp to local grape varieties.
The award affirmed that these efforts matter—not just for us, but for the story of Turkish winemaking. I want the world to talk about our grapes, our terroir, and our producers. Promoting these wines and giving them the recognition they deserve is one of my greatest priorities.
Mr. Ozan, when did cooking become more than just a profession for you? Do you still remember the first meal you ever cooked?
Ozan KUMBASAR:Â My love for cooking began when I was just ten years old. My mother was an extraordinary cook, and the flavors she created at home deeply shaped me. At first, I simply loved eating, but soon I discovered that preparing food myself was just as fulfilling. Unlike my peers, who rushed to the TV after school, I would head straight into the kitchen, eager to try out simple recipes I found in cookbooks. Watching my family and friends enjoy what I had made gave me immense joy.
Later, when I started working, I briefly held an office job. But my heart was never there—it was always in the kitchen. With my husband’s encouragement, I decided to follow my passion. After gaining experience in various establishments, we eventually opened our own restaurant. Looking back, I consider myself one of the fortunate few who get to transform what they love most into their life’s work.
As a chef and sommelier, do you often find yourselves dreaming of the same harmony, or do you sometimes disagree?
Seray KUMBASAR: We both take our work very seriously, and we share a deep commitment to creating excellence. But we also know that a restaurant is more than just food and wine—it’s an experience where every detail has to come together in harmony.
Naturally, we sometimes challenge each other to make things better. Especially when creating new menus, we spend hours debating, imagining, and tasting to ensure that what we offer not only satisfies but also leaves a lasting impression. Sometimes Ozan creates a dish specifically for a wine I want to showcase; sometimes I search for the perfect wine to complement one of his dishes. This dialogue continues until both of us feel completely satisfied.
How do marriage and business partnership work together? Do the lines blur, or do you keep boundaries between private life and work?
Seray KUMBASAR: In both our personal and professional lives, we are a team that complements one another. Our work requires constant support, critical thinking, and patience. Unlike many professions, this industry has no fixed hours or rules; unexpected challenges can arise at any moment. Over time, I’ve come to trust him completely in service and operations, and he has learned to place the same trust in me in the kitchen. That mutual confidence is what sustains us.
When you prepare the menu, are seasonal products your only guide, or do memories, journeys, and even conversations play a role?
Ozan KUMBASAR: My travels have shaped me enormously. Wherever I go—whether it’s a bustling street market or a quiet field—I taste, smell, and store the memory of flavors. A chef’s greatest treasure, I believe, is this personal archive of taste. It allows me to design dishes on paper and already know how they will come alive on the palate.
At the restaurant, our kitchen is dynamic and experimental. Every month, during the last week, we begin testing recipes for the following month’s menu. The entire team tastes and discusses the dishes, and the most successful creations earn their place. My inspiration can come from almost anywhere: a childhood dish, a trip abroad, the joy of walking through an artichoke field, or even a scene in a film. For me, cooking is not just a profession—it is my language, my way of expressing emotion.
Do you believe the character of the grapes and produce here could be replicated anywhere else?
Ozan KUMBASAR: Not at all. When we were searching for a location, Kuşçular Village immediately spoke to us. Once one of the largest agricultural areas in the region, it was surrounded by greenhouses, vineyards, and artichoke fields—a dream setting for any chef.
The land we chose was an abandoned cucumber field. We envisioned building a stone restaurant that felt as though it had always belonged to the landscape. With the help of local stonemasons, we constructed a single-story building using Urla stone, inspired by the timeless architecture of old Greek houses. Seray devoted months to studying each house in the region to ensure our restaurant carried that same intimate, lived-in spirit.
For us, the richness of the land, vineyards, and sea right at our doorstep was irresistible. It tied directly into the philosophy of “farm to table”—a global concept, but one that here feels completely natural.
How does your collaboration with local producers shape the experience at Vino Locale?
Ozan KUMBASAR:Â Collaboration is at the heart of our philosophy. At Vino Locale, we work closely with regional farmers, signing annual agreements and even paying them in advance to support their sustainability. Every month, we visit the fields, encourage pesticide-free practices, and promote the use of local seeds. Often, we collect ingredients ourselves.
Given the challenges of climate change, we also exchange ideas and test new seeds, techniques, and crops with local farmers. At the same time, we support agricultural research conducted by scientists at the Izmir High Institute of Agriculture. This ecosystem of chefs, farmers, and researchers is a partnership where everyone learns from each other.
For young chefs, I find it vital to understand their role in this ecosystem. I make it a point to instill this perspective in anyone who joins my kitchen. Ultimately, when producers thrive, ingredients thrive, and the dining experience becomes richer for our guests.
Has there been a moment at Vino Locale when you thought, “This is it”?
Ozan KUMBASAR:Â Honestly, we feel that moment every single night. When guests leave smiling, satisfied, and carrying the memory of a beautiful evening, that is our greatest reward.
When you received your Michelin star in 2025, how did it feel? Was it the culmination of a journey—or the beginning of a new one?
Ozan KUMBASAR: We were awarded our first Michelin star in 2024, the same year the guide came to Izmir. But even before that, the award we dreamed of was the Green Star. For six years, we had built our philosophy around sustainability: supporting local producers, protecting the land, and creating a responsible system. Receiving the Green Star was deeply meaningful—it felt like recognition of our values.
That night brought even more surprises. Seray received the Sommelier Award—an honor we didn’t even know existed in Turkey—thanks to her dedication to local grapes and wines. For me, it was an unforgettable moment of pride.
Finally, when our Michelin Star was announced, it was as if six years of sweat, joy, and sacrifice had crystallized into a single moment. Of course, recognition comes with responsibility. But as long as we stay true to the system we designed, I believe this success will remain sustainable.
During the pandemic, restaurants closed. What opened up inside you? What did you face?
Ozan KUMBASAR:Â It was an uncertain, stressful time, but our restaurant was built with resilience in mind. Even during half-days, our guests continued to support us. While the possibility of closure hung over us, we emerged from the experience stronger, and with even greater gratitude for the loyalty of our community.
Seray, what has it been like to work as a female sommelier in such a male-dominated industry?
Seray KUMBASAR: It’s true that this field is still largely male-dominated. Long hours and difficult conditions often make employers lean toward hiring men. Yet I believe women bring a unique strength—discipline, dedication, and originality—that can transform the industry.
The solidarity among women in this profession is also inspiring; I’ve rarely seen such encouragement elsewhere. Personally, I haven’t faced overt obstacles, but I have noticed how women’s expertise is more frequently questioned, while men’s opinions—sometimes even absurd ones—are taken at face value. Thankfully, the new generation is shifting this perspective. I truly believe the old “men’s world” will soon be behind us.
Vino Locale feels more like an experience than just a restaurant. What excited you most when you were creating it?
Ozan KUMBASAR: Seray is from Izmir, and every time we visited, we were enchanted by the Urla peninsula. Its nature, its produce, its vineyards—it was everything a chef could dream of. After months of exploring, we fell in love with Urla and bought land in Kuşçular Village to build our restaurant.
When we opened in 2018, Urla was not yet the culinary hotspot it is today. The village didn’t even have paved roads, and there were only a handful of restaurants. The idea of opening the region’s first chef-driven restaurant filled us with both excitement and anxiety. But we trusted our vision. We built a stone restaurant and garden from scratch, rooted in local architecture and history, and opened with just 30 seats.
Since then, we’ve welcomed guests with the same passion as on our very first day, always mindful of preserving the spirit of this land.
Urla is increasingly recognized for gastronomy. How do you view this development?
Ozan KUMBASAR:Â It is incredibly rewarding to see so many Urla-based restaurants recognized by Michelin. It means we, as a region, are working with the right products and turning them into something meaningful. With recognition comes responsibility. We must now protect our land, our producers, and our ingredients, and ensure Urla is known not just in Turkey, but internationally, as a true gastronomic destination.
What would you say to young chefs and aspiring sommeliers? Where should they begin?
Seray KUMBASAR:Â In the past, access to education and information was limited. Today, institutions like IWSA and countless online resources make it easier to grow. But tasting remains the biggest challenge, especially given current economic conditions. Here, employers must play a role.
In our restaurant, we make sure our staff taste every wine on the menu, no matter the price. This builds confidence, knowledge, and a genuine point of reference. Sustainability isn’t just about produce—it’s also about creating meaningful employment and passing on knowledge. We are ambassadors not just for our guests, but for the next generation of professionals.
Is there still a dish you dream of making one day—or a bottle waiting for the right moment to be opened?
Ozan KUMBASAR: For me, no. I try every dish I imagine, and the ones that succeed go straight onto the menu. That’s why I change it every 45 days.
Seray KUMBASAR:Â I do have wines aging, waiting for the right moment. But most of all, I believe in savoring the present. For us, the greatest joy is sharing the taste of a moment together.
