AŞEKA

The story

AŞEKA Istanbul – Modern Cuisine & Seasonal Tasting Menu in Karaköy | Michelin Recommended 2026

A Century-Old Stage for Modern Cuisine

In a 100-year-old historical building in Karaköy, Aşeka opened its doors in 2022 with a clear ambition: to offer an immersive, multi-sensory dining experience. The restaurant describes itself as a pursuit of pleasure, and that ethos runs through every detail — from the art on the walls to the carefully curated soundtrack. The seasonally changing menu is built around avant-garde tastes, using only the best and freshest produce of the season. This commitment to modern cuisine and seasonal ingredients has earned Aşeka a Michelin Recommended distinction in 2026.

Chef Deniz Erinç

At the heart of the kitchen is Chef Deniz Erinç, whose path to Aşeka includes a gastronomy degree from Kendall College, a stint at the Michelin-starred North Pond in Chicago, and experimental Italian cooking at Lucia Ristorante in Dallas. Now head chef and managing partner, Erinç describes his approach as an ingenious mix of modern classics with an unconventional outlook. Each dish, he says, is a story in itself — delicately prepared, complex in flavor, presented with simplicity and finished with finesse.

The Tasting Menu Experience

Aşeka’s core offering is its tasting menu, a curated culinary and wine journey that changes with the seasons. The 2026 Summer menu, for example, opens with an amuse-bouche and a glass of Kavaklıdere Cotes d’Avanos Méthode Charmat, then moves through courses like tater tots with smoked trout rillette, agnolotti del plin filled with duck leg, and a catch of the day in tomato dashi. The wine pairings — guided by the sommelier — are selected to elevate each flavor, from a crisp Chamlija Albariño to a robust Doluca Karma Cabernet Sauvignon-Öküzgözü. For those who prefer a more intimate evening, private tasting collaborations and sommelier-led pairings are also available.

The Bar & Wine Selection

Beyond the dining room, Aşeka’s bar is a creative outpost in its own right. Signature cocktails like the Clarified Yümni (rosemary-infused vodka, triple sec, cranberry, lime) and the Yolluk (bay leaf-infused raki with grapefruit basil cordial) sit alongside classics and a wide selection of the finest wines. The bar’s focus on creativity and flavor mirrors the kitchen’s philosophy, making it a natural extension of the evening.

A Team Built on Hospitality

Aşeka is co-founded by Rinaldo Taki Levante and Murat Yümni Tayfun, whose combined experience spans world-class hotels and restaurants in Istanbul, London, and beyond. They lead a team that includes bar manager Arda Ataş, head waiter Koray Yılmaz, and junior sous chefs Erçin Özdinç and Mehmet Ayanlar. Whether for a full tasting menu, a private event, or simply a cocktail at the bar, Aşeka’s approach is one of layered imagination and passion for food — and it shows.