An unforgettable evening of gastronomy unfolded at OD Urla, surrounded by nature and enriched with the unique touches of internationally acclaimed chefs. The third edition of the Gault&Millau Türkiye Tour’s “Signature Dining Experience” was held on the evening of July 28, 2025, bringing together five master chefs around the table at OD Urla and offering guests a remarkable culinary journey.
Organized under the leadership of Sözen Organization, the official representative of Gault&Millau in Türkiye, this special event gathered prominent chefs from Türkiye and the international gastronomy scene at OD Urla, set in the heart of nature in Urla.
The culinary day began with a lunch at Beğendik Abi restaurant, where Founder & Chef Handan Kaygusuzer welcomed guests with a special menu infused with Aegean flavors—offering a simple yet deep introduction to the region’s rich cuisine.
The second part of the day, the “Signature Dining Experience,” kicked off at 7:00 PM with a cocktail reception in the enchanting garden of OD Urla. Accompanied by music, guests enjoyed lively conversations and carefully curated wine pairings.
Throughout the evening, guests were treated to an extraordinary gastronomic journey by:
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Osman Sezener, Founder & Chef of OD Urla
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Atilla Heilbronn, Founder & Chef of Narimor Urla
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João Oliveira, Executive Chef of Vista Restaurant (Portugal)
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Josh Angus, Executive Chef of HIDE Restaurant (UK)
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Fabrizio Fiorani, Founder & Pastry Chef of Zucchero (Italy)
The dinner menu featured refined dishes crafted with each chef’s unique interpretation, enriched with wine pairings that elevated the entire experience. The evening opened with Executive Chef Josh Angus’ tomato essence infused with red summer berries—light and refreshing—perfectly paired with 7 Bilgeler Vindemia Defne 2023 Emir, creating a harmonious balance on the palate. This was followed by Chef Atilla Heilbronn’s elegant reinterpretation of watermelon served with Ezine cheese, also accompanied by 7 Bilgeler Vindemia Defne 2023.
Executive Chef João Oliveira presented a dish of shrimp with green apple and samphire, offering a fresh flavor from the sea, once again complemented by 7 Bilgeler Vindemia Defne 2023.
Chef Osman Sezener’s signature İzmir-style mussel pilaf brought a sophisticated take on local cuisine, served with Prodom Chardonnay Cuvée 2024. His second dish—a delicate combination of calamari and fava—stood out for its elegant presentation and was also paired with Prodom Chardonnay Cuvée 2024. One of the main dishes, Chef João Oliveira’s sea bass accompanied by fish collagen, seaweed, and mussels, achieved an impressive pairing with the same wine.
Chef Atilla Heilbronn’s second dish, composed of eggplant, pistachio, smoked date, red pepper, and bread salad, brought together Anatolian ingredients in a modern composition, served with Sevilen 900 2023. The final main course by Chef Josh Angus—grilled lamb loin enriched with cherry, labneh, and pine nuts—was also paired with Sevilen 900 2023.
For dessert, the stage belonged to Fabrizio Fiorani, the master of Italian pastry art. The dessert journey began with forest berry meringue, followed by a second plate enriched with almond, peanut, and coffee notes—delivered with both visual and sensory delight, accompanied by OD Urla’s signature cocktails. Each dish was masterfully paired with local and international wines, maintaining the evening’s culinary harmony.
As part of the Gault&Millau Türkiye Tour, which connects significant culinary destinations across the country with international chefs, the “Signature Dining Experience” series continues to add new dimensions to the gastronomic culture with every edition.
Special thanks to:
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Our host: OD Urla
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Our collaboration partners: Beğendik Abi and Jumbo
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Our accommodation partners: OD Urla, Manej Urla, Narimor, Çakır, and Ayşe Hanım Konağı
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Our beverage partners: Prodom, Sevilen, Likya, and 7 Bilgeler
for their invaluable contributions.
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