USCA Şarapçılık
Tokoğlu
Vineyard restaurant where Foça Karası, a 2,600-year-old grape, is served alongside Cabernet from the same hillside
A late-arriving estate with the most accomplished vineyard kitchen on the Urla route, wood oven, Aegean-Italian menu
Sevinç and Erol Çakır, both lawyers, bought the property in 1999 and only opened to visitors in 2020, by which point the thirty-year-old vineyard and stone winery had been quietly perfected. Cabernet, Merlot, Syrah, Bornova Misketi and Chardonnay sit alongside Pinot Noir trucked in from cooler Seferihisar. The restaurant is the differentiator: a wood-fired oven, a seasonal Aegean-Italian menu built around octopus, asparagus, olives, and four guest rooms above for those who plan poorly. Production is small, 25,000 litres, and sold direct.
Açılış için altı kadehlik tadım seti; sonra terasta odun fırınında pide ve bahçenin o hafta verdiği ne varsa. Rezerve edin, salı kapalı, istisnası yok.
Με μια ματιά
Τύπος θέας
Vineyard View
Ποιότητα θέας
Good
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