URLA, Türkiye, Aug. 15 (Xinhua) -- When Can Ortabas acquired a piece of land in the tiny town of Urla in western Türkiye 28 years ago, it was a blank canvas with no roads, electricity, nor water.
"We faced the challenge of installing all the infrastructure without a clear plan for the type of business we would eventually establish," Ortabas recalled.
Driven by his passion for nature, Ortabas began cultivating plants, and since 1996, he has transformed the barren space into a sprawling arboretum, continuously expanding it into a vibrant sanctuary.
Today, Urla, located on the Aegean coast of Izmir province, has become a sought-after destination for upscale travelers to experience immersive wine tasting tours in expansive vineyards, diverse agricultural practices, and exceptional farm-to-table dining. The transformation would not have become possible without numerous Turkish entrepreneurs relocating to the area to develop unique, organic and high-end ventures.
Among the town's attractions, Ortabas's 2,000-acre arboretum stands out with over 250,000 palm trees from 52 species, as well as a rich variety of Mediterranean, tropical and subtropical plants.
"It has become a living museum of plants, featuring monumental specimens from around the world, some thousands of years old and others several centuries old," Ortabas told Xinhua.
"Our 5,000-square-meter greenhouse further enhances the experience with endemic Turkish species and a curated selection of rare plants from around the world," he said, adding that the facility is projected to welcome nearly 150,000 visitors this year.
According to Ortabas, the influx of visitors has significantly boosted local businesses, including shops, hotels and restaurants, transforming the town into a niche tourism hub and greatly diminishing the off-season.
In 2018, Turkish chef Osman Sezener fulfilled his "long-held dream" by opening a Michelin-starred restaurant that champions both "farm-to-table" and "zero waste" philosophies.
"Our restaurant's concept is centered on using locally sourced ingredients," Sezener told Xinhua. "Everything we serve is sourced locally, offering an authentic regional dining experience."
Sezener also manages a large farm where he grows ingredients, produces olive oil, and raises 200-250 sheep and goats, as well as 15 cows for cheese and milk.
"Foreign visitors to Türkiye seek authentic, local cuisine," the chef said. "We have guests who travel specifically to dine at our restaurant and then return home."
Urla's sprawling vineyards and distinctive grape varieties are making waves in the wine world, with its wine tasting tours now a hit, particularly during the peak harvest season in August and September.
Alihan Haydaroglu, who moved from Istanbul to Urla a decade ago, started a small boutique winery that has since grown into a prominent wine production facility.
Since the beginning of production in 2022, the winery has gained quick recognition, with 2024 marking its third harvest. "With sales having just started in May, the winery is rapidly becoming a top destination for wine enthusiasts and travelers seeking an authentic wine experience," Haydaroglu told Xinhua. ■
