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Ozan and Seray Kumbasar run their business with total dedication. Her love of regional wines is infectious, and she gladly provides astute recommendations. Her digestif trolley is a veritable treasure trove. Her husband shares the same love for their terroir. What he does not grow himself, the chef likes to source from local producers. Every six weeks, his set menu changes in response to the seasons, which are the inspiration behind his sensual, sophisticated cuisine. The chef gently barbecues morels, giving them a subtle smoky flavour. He then tops them with butter and a goat's cheese cream to add richness and depth. A delicately acidic cream of onion served on the side brightens the dish. Fermented spicy red peppers and an intense jus add heat and complexity. At Vino Locale, the produce is put on a pedestal, with subtle details here and there betraying the chef's love for Thailand and Italy. The latter is also evident in the restaurant's decor, which is reminiscent of an Italian trattoria. The art on the walls, the vibrant atmosphere and the romantic terrace all contribute to the infectious charm of this place. Get ready for a memorable dining experience.