OD Urla is a “farm-to-table” restaurant that opened its doors in late 2018. Located in Urla, a region of the Aegean, the project is led by Chef Osman Sezener and his team, with the goal of creating a unique experience. Nestled on a large estate surrounded by olive trees, OD Urla’s menu changes seasonally. The restaurant has established a self-sustaining system, producing everything from vegetables and fruits to dairy products, olive oil, and numerous edible plants directly on-site. OD Urla expands this practice daily in an effort to honor and preserve the legacy of the Aegean region. The timeless recipes crafted from these harvests stand as a tribute to the Aegean’s hidden treasures.

AWARDS

Michelin Star – 2024-2025

Michelin Green Star – 2024-2025

Michelin Sommelier Award – 2025

Gault & Millau – 16/20 – 3 Toques – 2024-2025

Gault & Millau – The Best Sustainability Award – 2024-2025 Gault & Millau – Farm to Table Award – 2025

Pearl Gastronomy Guide – 5 Pearls – 2018-2025

Launched in 1979 as Izmir’s first Italian restaurant through the initiative of Osman Sezener's father, Ahmet Günter Sezener, Ristorante Pizzeria Venedik continues to thrive. Known for its warm ambiance and dedicated regulars, the restaurant combines traditional Italian recipes with the freshest local ingredients in its menu, carrying on a legacy built over the years.

Ristorante Pizzeria Venedik is more than just a restaurant; it is a part of a tradition that has been passed down through generations in İzmir. With its warm and inviting atmosphere, unwavering commitment to quality, and ability to make guests of all ages feel at home, it has secured a special place in the city's restaurant culture. Embracing the spirit of a family-run establishment, Ristorante Pizzeria Venedik continues to uphold its legacy with care and dedication, remaining a timeless cornerstone of İzmir’s gastronomic scene.

AWARDS

Michelin Guide – 2024-2025

İncili Gastronomi Rehberi – 3 İnci

By the end of 2024, Osman Sezener’s vision for sustainable gastronomy expanded with NYRA, his new restaurant at Desert Rock Resort within Saudi Arabia’s Neom project. With its nature-conscious architecture and dedication to local ingredients, NYRA blends the art of wood-fire cooking with traditional techniques and modern touches to create an unforgettable dining experience. Its open kitchen, alongside smoking and curing methods, as well as a carefully curated menu, celebrate the finest flavors from land and sea.

Photo Copyright: Red Sea Global

Chef Osman Sezener, who grounds his work in the lands of his birth, strengthens his connection with the Aegean and now turns his sights to Bodrum. As of summer 2021, Sezener and his team bring their vision to “Kitchen by Osman Sezener”, located within The Bodrum Edition, to tell the story of Turkey's Riviera through his signature approach. This new space offers a refined, contemporary menu where Aegean ingredients—a staple in Sezener's creations—come together with Anatolian treasures. The unique ambiance of Kitchen by Osman Sezener subtly complements these culinary narratives, deeply rooted in tradition.

AWARDS

Michelin Star – 2024-2025

Gault & Millau – 14/20 – 2 Toques – 2024

Gault & Millau – 14,5/20 – 2 Toques – 2025

Pearl Gastronomy Guide – 4 Pearls

Chef Osman Sezener and his team bring their experience and vision in the culinary industry under the umbrella of “OS fine catering” to elevate every special occasion. Every detail needed to make each gathering unforgettable is thoughtfully included in this exclusive catering experience.

OS Consultancy is an initiative led by Chef Osman Sezener and his team, offering consultancy services to professionals in the gastronomy and hospitality sectors. This consultancy covers a wide range of areas, including creating unique dining experiences, developing sustainable concepts and enhancing operational excellence. With a deep commitment to local ingredients, innovative techniques, and extensive knowledge of global trends, they also strive to help businesses elevate their culinary and service standards.

It's a fact that Urla's unique atmosphere promises a dream vacation. The vineyards, olive groves, and the proximity to both the sea and nature are unquestionably enticing. However, you might wish to elevate this break into something truly exceptional. This is where OD Urla steps in, offering you our guesthouse.

Our 8 rooms provide the comfort of home, complemented by a lush green pool, and a breakfast featuring thoughtfully selected organic products from local producers. With nature as its backdrop, OD guarantees that the OD Guesthouse will leave an indelible mark on your Urla experience.

Launched as a “modern seafood” restaurant, MA Urla was conceptualized in 2020 and welcomed its first guests in 2021. Born from Chef Osman Sezener’s desire to develop a deeper, more layered approach to seafood, MA took inspiration from the abundant waters of the Aegean, offering a rich and innovative menu that spanned from the Mediterranean Riviera to Asian cuisine, using only the freshest seafood from the region.

Masterfully blending traditional cooking methods with modern techniques, MA Urla redefined seafood by exploring diverse cooking and preservation methods. The restaurant’s philosophy was built upon sustainable fishing practices and strong collaborations with local producers.

Although operations at MA Urla ceased in 2024, this unique project remains an enduring source of inspiration for the future. Reflecting Chef Osman Sezener’s vision for seafood, MA may return in a new format or at an entirely new destination in the coming years.

Anhinga by OD was a restaurant located within Six Senses Kaplankaya during the 2022-2023 summer season, offering modern Mediterranean and Aegean cuisine in a unique atmosphere with breathtaking views. Shaped by Chef Osman Sezener’s deep connection to the region, the menu provided guests with a distinctive experience as part of this limited-time project in this exceptional setting.