Ozan and Seray Kumbasar make a formidable team who put their heart and soul into their restaurant. Seray wins hearts with her love for regional wines, presenting them with expertise and surprising us, for instance, with a Chamlija Riesling, 2024, from Baglari. Her digestif trolley is nothing short of outstanding. Her love of the local terroir is shared by her chef husband, and he sources whatever he does not grow himself from nearby producers whenever possible. Every six weeks his set menu changes to keep pace with the seasons. This also fuels his creativity and shapes the direction of his sensual, refined cuisine, which has a strong sense of place.For instance, he cooks prawns to a perfect, still-translucent finish, allowing their delicate flavour to shine through. Okra and baby sweetcorn are grilled over a wood fire to unlock their full intensity, and a silky corn sauce brings these exuberant flavours together with a touch of sweetness. At Vino Locale, ingredients take centre stage in a set menu that strikes the right balance between meat, fish and plant-based foods (a vegetarian set menu is available; lunch is à la carte only). Every so often, subtle details betray his fondness for the cuisines of Italy and Asia – his gyoza are as wonderful as his sauces! The restaurant itself has something of a trattoria feel – the art-covered walls, cheerful atmosphere and romantic terrace make its appeal irresistible. Guaranteed to be a memorable dining experience.