Karina is a shared idea that has gathered around the same table for three summers now, nestled in the olive groves of Ayvalık.

Close to nature, side by side with craft, and simple in flavour.

Around a decade ago, Özge and Sinan Sabuncu left Istanbul for Ayvalık—not just to live, but to produce, to share, and to shape a new rhythm of life.

Sinan Sabuncu began his education at Şişli Terakki, continued at Eresin Hotel Management School and later graduated from Boğaziçi University. His career in hospitality started at Çırağan Palace Kempinski, followed by managerial roles in boutique hotels in Pera. After moving to Ayvalık, he completed professional culinary training. For Sinan, the kitchen has never been just a profession; it’s an instinct rooted in childhood. Cooking, creating and sharing are the same spirit that now defines Karina’s kitchen.

Özge Sabuncu holds a degree in Cultural and Arts Management, followed by a master’s and PhD in Communications. She began her career working with Betül Mardin and later contributed to architectural studios that specialised in museum and exhibition design—working across content creation, experience design, and narrative development. Her deep connection to the sea, nature, olives and the act of making gradually evolved into a way of life. She is also a certified sommelier-in-training, having completed the first two levels of her WSET education and aiming to finish the final stage.

Özge and Sinan see travel and culinary exploration not just as experiences, but as a continuous source of creative nourishment.

Each plate on our table is created with ingredients from this grove and our garden, from trusted local producers, or carefully selected from the North Aegean markets at first light.

For us, every dish holds more than flavour—it holds the season, the labour, the patience, and a deep respect for nature.

Karina is not just a restaurant—it is our belief that another way of living is possible.