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Narımor
Modern Turkish
A handful of tables inside a glass-paned room at a boutique hotel in Urla, where the chef grew up in Germany, cooked at serious European kitchens, and landed here to do something nobody else is doing with Turkish ingredients. The bread alone signals the training: dark sourdough and a pretzel-style baguette. The cooking is precise and visually careful, rooted in local produce and deep research into Turkish culinary tradition. Narımor holds a Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Sea bream with tart apricot
“eg the sea bream with tart apricot, briny samphire and a creamy kefir dressing is full of nuance and expression.”
Michelin Guide -
Dark sourdough
“His German training is evident in the exceptional bread he bakes, including a dark sourdough and a pretzel-style baguette.”
Michelin Guide -
Pretzel-style baguette
“His German training is evident in the exceptional bread he bakes, including a dark sourdough and a pretzel-style baguette.”
Michelin Guide
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The neighbors closest first
- Aslında Meyhane Turkish Eat · 74
- Beğendik Abi Turkish Eat · 74
- Hiç Lokanta Regional Turkish Eat · 69
- Seyhan Et Turkish Eat · 69
- Levan Turkish Eat · 69
- OD Urla Modern Turkish Eat · 86
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