OD Urla

A winding road up a hillside ends at a family estate where the kitchen garden is half the point of coming. This Michelin-starred glasshouse restaurant outside Izmir grows much of what it serves and sources almost everything else within about ten kilometers. Chef Sezener cooks over charcoal, keeping things close to rustic, and the food tastes like it was planned by the landscape rather than a menu committee. Guestrooms are on site if you'd rather not navigate that hill twice.

One honor, in evidence: