Restaurant in Izmir, Turkey
Book early. Michelin star, tiny room.
Narımor is the only Michelin-starred restaurant in the Urla wine district outside Izmir, and the most technically serious dinner option on the peninsula. Chef Heilbronn's German-trained approach to Turkish ingredients produces precise, produce-driven dishes in a small boutique hotel room. Book 3 to 4 weeks out minimum and pair with Hus Wines. At ₺₺₺₺, it earns its price.
If you are weighing up Narımor against the more accessible options around Urla, stop. This is a Michelin-starred restaurant inside a boutique hotel with a handful of tables and a chef who trained in Germany before developing a distinctly original approach to Turkish cuisine. It is not in the same conversation as a casual meyhane or a farm-to-table lunch spot. Book it for a serious dinner, plan well ahead, and pair the meal with a bottle from Hus Wines. At ₺₺₺₺ pricing, it is the most considered splurge on the Izmir peninsula.
Narımor sits in Urla, the wine-country district west of Izmir that has quietly become one of Turkey's most interesting restaurant zones. The comparison that matters most is this: if you have already eaten at OD Urla and want to go deeper, Narımor is the logical next step. Where OD delivers a produce-forward, French-inflected experience at ₺₺₺, Narımor operates at ₺₺₺₺ and offers something tighter, more personal, and harder to replicate.
Chef Heilbronn's background shapes every plate. His German culinary training shows most clearly in the bread program: a dark sourdough and a pretzel-style baguette that arrive before the main courses and already signal that this kitchen takes craft seriously. Bread of that quality in a Turkish restaurant context is a meaningful differentiator. It also tells you something about how the rest of the meal will be constructed.
The restaurant itself occupies a glass-paned dining room within a stylish boutique hotel, with seating limited to a handful of tables. That constraint is a feature, not a limitation. Hostess Buse manages the room with attentive, unhurried service that is genuinely difficult to find at this price point in the region. If you have eaten at Turk Fatih Tutak in Istanbul and appreciated the precision-service model of a small Michelin-starred room, Narımor operates in a similar register, though the setting is more intimate and rural.
Heilbronn's approach to Turkish cuisine is research-led. He has spent considerable time sourcing first-rate local produce and studying Turkish culinary traditions, then applied his European technical background to those ingredients. The result is a cooking style that does not feel like a fusion exercise. A dish built around sea bream, tart apricot, briny samphire, and kefir dressing is a confident example: the flavour combinations draw on local produce and tradition while the structural thinking is precise and European. That kind of nuance is rare in the Izmir restaurant scene. Compared to Maçakızı in Bodrum, which leans into Aegean coastal abundance with a more relaxed register, Narımor is quieter and more technically focused.
For the explorer traveller making a circuit of western Turkey's dining destinations alongside restaurants like Ahãma in Göcek or Aravan Evi in Ürgüp, Narımor is the strongest argument for a dedicated stop in Urla. It holds a 2024 Michelin star and a Google rating of 5.0 across 28 reviews, which is a small but consistent signal that the room delivers on its promise.
The wine pairing question at Narımor is easy to answer: yes. Hus Wines, which is referenced directly in the venue's Michelin citation, is worth exploring. The Urla wine region produces bottles that are still relatively unknown outside Turkey, which means quality-to-price ratios that serious wine drinkers will find interesting. Ordering from Hus specifically is a practical way to anchor the meal in its geography. If you want context for what the Izmir wine scene looks like more broadly, the full Izmir wineries guide is a useful starting point before you travel.
A note on off-premise dining: Narımor is not a takeaway or delivery proposition. The format, the bread, the plating, and the service rhythm are inseparable from the dining room experience. The glass-paned room, the attentive hosting, and the small table count are load-bearing parts of what you are paying for. Dishes built around delicate proteins, live herb and kefir elements, and carefully timed bread service do not travel. If your circumstances require off-premise eating, none of the fine-dining options in Urla will serve you well, and you would be better directed to the more casual Aslında Meyhane or Adil Müftüoğlu for accessible Turkish food that translates outside a formal setting.
This is currently a warm-season destination for many visitors, with the Urla region drawing food and wine travellers through late spring and summer when the surrounding agricultural landscape is most active and local produce is at its peak. If you are planning a trip to Izmir in this window, Narımor belongs near the leading of your dinner shortlist. See the full Izmir restaurants guide for broader context on where else to eat across your stay, and the full Izmir hotels guide if you are considering staying in or near Urla to make the most of the dining options in the area. Further afield, 7 Mehmet in Antalya and Agora Pansiyon in Milas give useful benchmarks for what high-quality regional Turkish cooking looks like across the broader Aegean and Mediterranean coast.
Booking difficulty is high. With only a handful of tables in a Michelin-starred room, availability moves fast. Plan to book at minimum 3 to 4 weeks in advance for weekends; weeknight slots during shoulder season may open closer in. No booking method or phone number is listed in the public record, so your leading approach is to contact the boutique hotel directly. No hours are published, so confirm your reservation window when you book.
| Detail | Narımor | OD Urla | Teruar Urla |
|---|---|---|---|
| Price range | ₺₺₺₺ | ₺₺₺ | ₺₺₺₺ |
| Cuisine | Turkish (modern) | Farm to Table / Creative French | Mediterranean |
| Awards | Michelin 1 Star (2024) | — | — |
| Booking difficulty | Hard | Moderate | Moderate |
| Setting | Boutique hotel, small room | Working farm | Restaurant |
| Leading for | Serious dinner, couples | Relaxed lunch, groups | Wine-focused dinner |
As far ahead as possible, and no less than 3 to 4 weeks for weekend bookings. A Michelin star in a room with only a handful of tables is a recipe for sold-out sittings. Weeknights during the off-peak season may have more flexibility, but do not count on it. Contact the hotel directly to check availability and confirm reservation policy.
You are booking a Michelin-starred tasting experience in a boutique hotel in Urla, not a casual dinner. The room is small and intimate, the service is attentive, and the price sits at ₺₺₺₺. Come expecting a full meal rather than a quick bite, and order from the Hus Wines list. The bread program alone, a dark sourdough and a pretzel-style baguette, tells you what kind of kitchen this is. First-timers to Izmir's fine dining scene should note that Narımor is the only Michelin-starred restaurant in this guide.
No dress code is published, but the combination of Michelin star, boutique hotel setting, and ₺₺₺₺ pricing puts it firmly in smart casual to smart territory. In the Urla summer context, that means no shorts or beachwear, but you do not need a jacket. Treat it like a serious restaurant dinner rather than a resort meal.
Unlikely for large parties. The dining room is explicitly small, with only a handful of tables in a glass-paned boutique hotel space. This format works for couples and small groups of 3 to 4 at most. If you are organising a group of 6 or more, OD Urla at ₺₺₺ is a more practical choice and better set up for larger bookings. Contact Narımor directly to ask about capacity before assuming it can host your group.
No bar seating is documented for Narımor. The format is a small dining room inside a boutique hotel. This is not a walk-in counter or bar-dining venue. If you want flexible, informal eating in the Urla or Izmir area, Aslında Meyhane at ₺₺ is a more appropriate choice for that style of visit.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Narımor | ₺₺₺₺ | Hard | — |
| OD Urla | ₺₺₺ | Unknown | — |
| Teruar Urla | ₺₺₺₺ | Unknown | — |
| Vino Locale | ₺₺₺ | Unknown | — |
| Adil Müftüoğlu | ₺ | Unknown | — |
| Aslında Meyhane | ₺₺ | Unknown | — |
Comparing your options in Izmir for this tier.
The venue database describes a glass-paned restaurant accommodating only a handful of tables, with no mention of a bar seating option. Given the intimate, boutique-hotel format and the attentive table service led by hostess Buse, this is a sit-down dining room rather than a bar-dining setup. check the venue's official channels to confirm current seating configurations before arriving with that expectation.
This is a Michelin-starred (2024) room inside a boutique hotel in Urla, west of Izmir, not a restaurant you stumble into. Chef Atilla Heilbronn brings German training to Turkish ingredients, so expect technically precise cooking with local produce rather than a traditional meyhane menu. The room is small and the service attentive, which means the pace is deliberate. Book a bottle from Hus Wines while you are at it — the list is noted as a highlight.
With only a handful of tables in total, large groups are a poor fit here. A table of two or four will work well; parties of six or more should call ahead and confirm whether the space can be configured accordingly, or consider whether OD Urla offers more flexible capacity for larger bookings. The intimate format is part of the experience, but it does impose hard limits on group size.
The venue data does not specify a dress code, but the setting — a Michelin-starred room inside a stylish boutique hotel — points toward neat, considered clothing. Think dinner-out rather than resort casual. Overdressing is unlikely to be a problem; showing up in beachwear probably is.
Book 3 to 4 weeks out at minimum. A Michelin-starred restaurant with only a handful of tables in a destination wine-country district fills quickly, particularly on weekends. If you are planning around a specific date or travelling to Urla primarily for this meal, book the moment your travel is confirmed.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
