Tasting Notes
Partal Kardeşler is on the main road through Balıklıova, a fishing village on the Urla peninsula west of Izmir, with tables close to the water. It is a simple, informal family restaurant rather than a smart seaside place, and it is listed in the Michelin Guide.
Fish and mezes
The fish list depends on the catch and typically includes sea bass, sea bream, red mullet in two varieties and white sea bream (sargoz), grilled over charcoal. Mezes are Aegean and olive-oil based: fava, şakşuka, samphire, artichoke, haydari, smoky aubergine, atom (yoghurt with hot peppers) and the house yoghurt with red peppers in olive oil. Hot starters include fried squid, prawns and octopus.
A summer evening by the sea
Melon with white cheese and fruit plates finish the meal in the Aegean way. Prices are not listed online, so ask about the fish of the day and its price per portion when you order.
“Go towards sunset, ask for a table by the water, start with the red pepper yoghurt and fried squid, then share whatever sea bass or bream came in that day.”
LR Kitchen — field note