The first event of the Gault&Millau Türkiye Signature Dining Experience series was held on the evening of June 25 at Teruar Urla, featuring an 8-course menu prepared by four distinguished chefs.
As part of the Gault&Millau Türkiye Tour, the Signature Dining Experience brought together four esteemed chefs from Türkiye and Italy, who curated an 8-course menu hosted by Teruar Urla. Prior to the evening gathering, a full day of tastings and events took place. The day began with a lunch prepared by Chef Seray Öztürk at An Urla and by Ozan Kumbasar, Founder & Chef of Vino Locale.
Following the lunches organized within the Gault&Millau Türkiye Tour, Gökmen Sözen, CEO of Sözen Group, held a press conference at Manej Urla announcing the 10th Anniversary Gastromasa Istanbul International Gastronomy Conference & Expo, which will take place in Istanbul on November 6–7, 2025. After his speech, guests enjoyed cocktails crafted with exclusive recipes by Avant-Garde Spirits.
After a day spent amidst the breathtaking nature and unique atmosphere of An Urla, Vino Locale, and Manej Urla, guests gathered for a cocktail reception at Teruar Urla to relax before the start of the Gault&Millau Signature Dining Experience.
The 8-course menu bore the signatures of:
-
Chef Osman Serdaroğlu, Founder & Chef of Teruar Urla (recipient of 3 Toques from Gault&Millau Türkiye and the 2025 Best Sustainability Award),
-
Chef Ozan Kumbasar, Founder & Chef of Vino Locale (also awarded 3 Toques from Gault&Millau Türkiye),
-
Chef & Restaurateur Luigi Taglienti, and
-
Executive Chef Karime López.
Each course was accompanied by a specially paired wine.
The evening began with Chef Ozan Kumbasar’s “Raw Scallop, Ajo Blanco.” This elegant starter was paired with Hus, Emir (2024), offering a refreshing and sophisticated introduction.
The second course featured Chef Osman Serdaroğlu’s “Pelit Cheese Brûlée”, a mildly sweet and aromatic dish complemented by MMG Şatomet – Bornova Misketi (2024).
For the third course, Chef Karime López presented “Postcards from Mexico – Crispy Corn, Red Shrimp, Macha-Pesto”, paired beautifully with the tropical notes of Çakır Vriula, Sauvignon Blanc (2024).
The fourth course, again by Chef Ozan Kumbasar, was “Sweetbread Toast”. Rich and bold, this dish found perfect harmony with the full-bodied Çakır Vriula, Sauvignon Blanc (2024).
Chef Luigi Taglienti led the fifth course with his “Oyster Risotto, Lemon, Herbs,” paired with the smoky aromas of Statera Fume Blanc (2024).
The sixth course, titled “Mediterranean Journey” by Chef Karime López, featured seabass fillet in tomato, fennel, and tomato broth, served with the balanced İkidenizarası Borda, Chardonnay (2023).
The seventh course by Chef Luigi Taglienti was a refreshing yet refined dessert using lemon, titled simply Lemon Cream.
The finale was Chef Osman Serdaroğlu’s “Pearl Dessert,” a graceful close paired with the aromatic Urla Symposium (Bornova Misketi – 2024).
The debut event of the Gault&Millau Türkiye Signature Dining Experience series, organized in Turkey by Sözen Organization, was enriched by contributions from strong brands across various industries. These partnerships added depth to the event, supporting the integrity of the experience.
Special thanks to:
-
Our host Teruar Urla,
-
Our collaboration partners: Altınmarka, Jumbo, Nespresso, Pınar, Effect, Burson, Notaret, An Urla, Vino Locale,
-
Our accommodation partners: Ayşe Hanım Konağı, Çakır Winery & Vineyard House, Key Urla, Manej Urla,
-
Our beverage partners: Avant Garde Spirits, Kavaklıdere, Pernod Ricard, Urla Bağ Yolu.
#GaultetMillauTurkiye
#GaultetMillauTurkiyeTour
