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.
Em resumo
Tipo de vista
Vineyard View
Qualidade da vista
Good
Respostas rápidas sobre o Çakır Winery — reservas, horários, código de vestuário e escalão de preços.
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