STORY: A tiny Turkish town transforms from blank canvas to popular tourist destination
SHOOTING TIME: Aug. 13, 2024
DATELINE: Aug. 16, 2024
LENGTH: 00:02:09
LOCATION: ISTANBUL, Türkiye
CATEGORY: SOCIETY

SHOTLIST:
1. various of Uzbas Arboretum in Urla, Türkiye
2. SOUNDBITE 1 (Turkish): CAN ORTABAS, Owner of Uzbas Arboretum
3. various of a Michelin-starred restaurant in Urla
4. various of chefs working in the restaurant
5. SOUNDBITE 2 (Turkish): OSMAN SEZENER, Turkish chef
6. various of people eating in the restaurant
7. SOUNDBITE 3 (Turkish): OSMAN SEZENER, Turkish chef
8. various of a small boutique wine production facility and the owner
9. SOUNDBITE 4 (Turkish): ALIHAN HAYDAROGLU, Winery owner
10. various of people tasting wine

STORYLINE:

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.

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.

SOUNDBITE 1 (Turkish): CAN ORTABAS, Owner of Uzbas Arboretum
"The facility is projected to welcome nearly 150,000 visitors this year. 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.

SOUNDBITE 2 (Turkish): OSMAN SEZENER, Turkish chef
"Our restaurant's concept is centered on using locally sourced ingredients. 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.

SOUNDBITE 3 (Turkish): OSMAN SEZENER, Turkish chef
"Foreign visitors come to Türkiye seeking authentic local cuisine. 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.

SOUNDBITE 4 (Turkish): ALIHAN HAYDAROGLU, Winery owner
"Since the beginning of production in 2022, the winery has gained quick recognition, with 2024 marking its third harvest. And the sales just started in May."

Xinhua News Agency correspondents reporting from Istanbul, Türkiye.
(XHTV)