The story
In the village of Ulupelit, Şile, just 45 minutes from Istanbul, Casa Lavanda offers a dining experience deeply connected to the land. The story begins in 1991, when the Şen family purchased land overlooking the sunset, dreaming of a life away from the city's chaos. What started as a family home in 1993 has grown into a 16-room boutique hotel and a restaurant that has earned a Michelin star for its high-quality cooking.
The restaurant is led by Chef Emre Şen, who traded his architecture studies in Milan for a passion for gastronomy. After training at the Culinary Arts Academy and working with Michelin-starred Chef Maurilio Garola at La Ciau de Tornavento in Italy's Piedmont region, he returned to his family's land. Here, he created a biodynamic farm where over 80% of the produce used in the kitchen is grown. This deep relationship with the soil defines Casa Lavanda’s Mediterranean cuisine, where seasonal ingredients from the 2,000-square-meter garden and local Şile producers—wild mushrooms, artisan cheeses, and seafood—are transformed into dishes with clear, honest flavors.
The restaurant's plates, each with a story, are complemented by an extensive wine list. Beyond the main dining room, the Lavanta Lounge Bar offers signature cocktails made with farm-fresh ingredients, best enjoyed while overlooking the forest as the fireplace crackles. The setting, surrounded by 21 dönüms of gardens and rare trees, reinforces a philosophy of "slow living" and genuine connection to nature. It is this commitment to place and quality that has earned Casa Lavanda its Michelin star, marking it as a destination for those seeking a truly authentic and refined Mediterranean meal in the Turkish countryside.
Recognition
Ambience
Details
Location
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