Listening to the rhythm of the land, the Gia Urla family takes its recipes from local sources and discovers the riches that nature offers. They combine products grown with the work of local producers with simple cooking techniques and modern presentations. They bring fresh products directly from the land to the table, without intermediaries. With the comfort of access to the best ingredients, they preserve the essence of the products and serve them in a simple and natural way. They weave their stories with the values of their region, and as they share these stories with their guests, each taste becomes a memory.
Gia Urla’s motto is to synthesize the heritage of the past with the texture of the present. They want to present the product to their guests without disturbing its texture and structure. To this end, they have a kitchen that reflects the inspiration of nature on the plate, constantly renewing and nourishing itself.
With their young and dynamic team, they aim to reflect the beauties of the Aegean on the plates. They bring their excitement, spirit and style to this journey of taste so that each plate is a reflection of the beauty of the Aegean.
Among the delicacies on the menu are; Sea Diary, Broad Bean Beautification, Köpoğlu and Asparagus, Blue Tail as cold starters. The hot appetizers include Blue Tail, Barley Noodle, Calamari, Pumpkin, Gnocchi, Sooty Octopus and Ravioli from the Sea. Main courses include Mezattan to Masaya, Lamb Shank Tandoori, Asparagus and Pasta.
