"Five skilled chefs prepared ten enchanting dishes for a memorable evening"
Gault&Millau Türkiye Tour Showcases Turkish and International Culinary Innovation
The Gault&Millau Türkiye Tour, a series of exclusive gastronomic events, is making waves in the culinary world by bringing together prominent Turkish and international chefs to showcase the richness and innovation in Turkish cuisine.
The most recent event, the third edition, took place on July 28, 2025, at OD Urla, a scenic venue in the Aegean region, known for its fertile land and abundant seafood. Guests enjoyed a 10-course menu prepared by five master chefs, accompanied by wine pairings, music, and a refined atmosphere.
The event was organized under the leadership of Sözen Organization, the official Gault&Millau representative in Turkey. The aim was to bring together top chefs and offer unique dining experiences highlighting regional flavors such as Aegean cuisine, as introduced at Beğendik Abi restaurant earlier in the day.
Highlighted restaurants and chefs in this ongoing series include OD Urla, Asmani Restaurant in Antalya, Olden 1772, Buselik Tunnel, IL Cortile Istanbul, Nazende, Muutto Anatolian Tapas Bar, Zaruri Meyhane, MYK Restaurant, and Banko Burger. These locations and chefs are representative of the evolving event series designed to continue through 2025 and beyond, promoting Turkey’s culinary tourism and innovation under the Gault&Millau brand.
The third edition featured chefs such as Osman Sezener of OD Urla, who holds a Michelin star, a Green Star, and three Toques from Gault&Millau. Other guest chefs included John Angus, João Oliveira, and Fabrizio Fiorani. The Urla chefs inspired the guest chefs, providing them with an experience that will spur their creativity.
English chef Josh Angus served an amuse-bouche of tarama cream, sun-kissed tomatoes, and red summer fruits, and a lamb dish with labneh and a cherry, caper, and pine nut sauce. Atilla Heilbronn, a German chef with Turkish descent, served a watermelon and Ezine cheese plate, paired with raki and cheese whey drink, and a vegan dish of layered eggplants, pistachios, red peppers, and smoked dates.
Italian chef Fabrizio Fiorani served desserts including meringues, red fruits, and chocolates molded into shapes of their ingredients. Portuguese chef João Oliveira prepared a shrimp dish with green apples and sea beans, and a sea bass dish with seaweed and mussels.
The Gault&Millau Türkiye Tour continues its mission to launch distinctive gastronomic experiences across Turkey, emphasizing local culinary heritage mixed with modern approaches. While the exact calendar of future Signature Dining Experience events beyond the recent July edition is not yet confirmed, interest and momentum suggest further iterations are expected, consistent with Gault&Millau’s ongoing activities in Turkey’s gastronomy scene.
- This year's Gault&Millau Türkiye Tour, showcasing global cuisines, is a series of events that not only highlight Turkish culinary innovation but also offers a glimpse into home-and-garden lifestyle, food-and-drink, and lifestyle, as it brings together chefs from various countries.
- As part of the Gault&Millau Türkiye Tour, attendees can experience a mix of traditional Aegean cuisine and contemporary cooking techniques at events such as the upcoming Signature Dining Experience, demonstrating the fusion of home-and-garden, food-and-drink, and home-cooking across the various international culinary offerings.
