Restaurant in Istanbul, Turkey
One Michelin star, 40km from Istanbul.
A Michelin-starred, family-run restaurant 40km east of Istanbul in Şile, where Chef Emre Şen grows 80% of his own produce and delivers a grounded Turkish-Italian kitchen at ₺₺₺, a full price tier below the city's top modern Turkish tables. Book if you want depth, calm, and a serious wine list. Commit to the drive.
If your reference point for a serious Istanbul dinner is Mikla or Turk Fatih Tutak in the city centre, Casa Lavanda asks something different of you: a 40km drive east to Şile, and a complete change of register. This is a Michelin-starred, family-run restaurant attached to a boutique hotel, where the kitchen grows 80% of its own vegetables and the wine list runs to over 300 labels. It costs less than Istanbul's top-tier modern Turkish tables (₺₺₺ versus ₺₺₺₺ across the comparison set), and it delivers a quieter, slower, more grounded version of serious Turkish cooking. Book it if you want depth and calm. Skip it if you need to stay central or can't justify a half-day commitment to a single meal.
The first thing you notice at Casa Lavanda is the quiet. Forty kilometres from Istanbul's traffic and rooftop noise, the Lavanda Hotel sits in a garden setting in Şile that has none of the ambient pressure of a city restaurant. The terrace tables overlooking the garden are the most sought-after seats in the house, and it is easy to understand why: the mood is unhurried in a way that few Istanbul restaurants, however accomplished, can match. This is not background tranquillity added for effect. It is structural, built into the distance from the city and the pace of a family-run property where the proprietress's own artwork hangs on the walls.
Chef Emre Şen runs a kitchen with a clear point of view. His kitchen garden supplies roughly 80% of the vegetables that reach the table, and the remainder comes from local producers he has built relationships with over time. That kind of supply chain is unusual anywhere; in Turkey's fine dining sector it remains genuinely rare. The result is cooking that reads as traditional Turkish in its allegiances but is technically more precise than the category label suggests. Dishes show Italian influence: al dente agnolotti stuffed with burrata and mascarpone sit alongside Black Sea sea bass served with garden vegetables and a vermouth and mustard seed sauce. The crossover feels earned rather than decorative, rooted in the chef's own background rather than in a trend.
The wine programme backs the kitchen's ambition. Over 300 labels is a serious cellar for a property of this size and location, and for wine-focused travellers it makes Casa Lavanda a more complete destination than its rural setting might imply. For context on what Turkish fine dining wine lists typically look like at this tier, the comparison is favourable. Mikla and Turk Fatih Tutak both run strong lists, but neither operates with a hotel cellar's depth of storage or a family owner's personal investment in the selection.
This is the most practically useful question for anyone making the trip, and the answer matters because the 40km drive means you are committing to either a leisurely afternoon or an evening that ends late on a provincial road. Lunch has a structural advantage here. The garden terrace is at its leading in daylight, the kitchen garden is visible and in use, and the unhurried pace of the restaurant aligns naturally with a long midday meal. If you are combining Casa Lavanda with a broader Şile day trip, lunch is the obvious choice.
Dinner offers a different atmosphere: quieter still, more intimate, with the garden lit and the hotel's mood shifting accordingly. For a special occasion, dinner has the edge on atmosphere. For value and ease (lighter traffic on return, full use of the terrace), lunch is the more practical call. At ₺₺₺ pricing, neither session represents a budget compromise, but lunch feels like the better use of the experience if this is your only visit. If you are staying at the hotel, dinner becomes straightforwardly the right choice.
Booking is hard. This is a small property in a rural location with a Michelin star, and demand reliably outpaces supply, particularly for terrace tables. Plan at minimum three to four weeks ahead for weekend visits; weekday bookings may move faster but should not be left to chance. No booking method or direct phone number is available in our current data, so approach the hotel directly via its published contact information. Confirm your table preference (terrace vs interior) at the time of booking.
Getting to Şile from central Istanbul takes roughly an hour each way by car, longer in traffic. This is not a venue you drop into spontaneously. Build the travel into your planning and treat the journey as part of the day rather than an obstacle. There is no practical public transport option that makes sense for a meal booking.
Dress code is not formally published, but the Michelin-starred context and ₺₺₺ price point suggest smart-casual at minimum. Group bookings should contact the hotel directly; the size of the property means larger parties will need to confirm availability in advance.
Michelin 1 Star (2024). Google rating 4.4 across 956 reviews. Price range ₺₺₺. Address: Lavanda Hotel, Ulupelit, Seçilmiş Sok No:2, 34980 Şile/İstanbul. Booking: contact the hotel directly, three to four weeks ahead minimum for weekends. Travel: approximately one hour from central Istanbul by car.
See the comparison section below for Casa Lavanda against Istanbul's top-tier modern Turkish tables. For broader Turkey planning, Pearl covers Maçakızı in Bodrum, Narımor in Izmir, 7 Mehmet in Antalya, Agora Pansiyon in Milas, Ahãma in Göcek, and Aravan Evi in Ürgüp. For comparable terroir-driven traditional cooking in other countries, see Cave à Vin & à Manger - Maison Saint-Crescent in Narbonne and Auberge Grand'Maison in Mûr-de-Bretagne.
For more Istanbul dining, see our guides to Khorasani, Lokanta by Divan, and SADE Beş Denizler Mutfağı, or browse our full Istanbul restaurants guide. Pearl also covers Istanbul hotels, Istanbul bars, Istanbul wineries, and Istanbul experiences.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Casa Lavanda | Traditional Cuisine | ₺₺₺ | Hard |
| Turk Fatih Tutak | Modern Turkish | ₺₺₺₺ | Unknown |
| Mikla | Modern Turkish, Mediterranean Cuisine | ₺₺₺₺ | Unknown |
| Neolokal | Modern Turkish, Turkish | ₺₺₺₺ | Unknown |
| Arkestra | Fusion | ₺₺₺₺ | Unknown |
| Nicole | Modern Turkish, Modern Cuisine | ₺₺₺₺ | Unknown |
How Casa Lavanda stacks up against the competition.
Chef Emre Şen grows around 80% of his vegetables in an on-site kitchen garden and works closely with local producers, which gives the kitchen flexibility around produce-driven adjustments. That said, no dietary accommodation policy is documented in available venue data. check the venue's official channels before booking — this is a small, family-run hotel restaurant where advance notice matters more than at a larger operation.
Lunch is the stronger practical case. The 40km drive from central Istanbul means you are committing a significant portion of your day regardless, and arriving for lunch lets you make full use of the terrace overlooking the garden while daylight holds. Dinner works if you are staying at the Lavanda Hotel, which removes the return-drive calculation entirely.
At ₺₺₺ pricing and with a Michelin star earned in 2024, Casa Lavanda sits at a price point that asks you to take the full experience seriously. The kitchen's identity — kitchen garden produce, local supplier relationships, Turkish tradition crossed with Italian technique — is best expressed across a multi-course format rather than a single dish. If the format suits you, the price-to-credential ratio compares well against Istanbul city-centre peers charging similar or more.
The venue database references agnolotti stuffed with burrata and mascarpone and Black Sea sea bass with garden vegetables and a vermouth and mustard seed sauce as kitchen signatures. Both reflect Chef Şen's dual grounding in Turkish ingredients and Italian technique. Beyond those, the kitchen garden drives the menu seasonally, so the most current dishes will depend on when you visit.
This is a small, family-run property in a rural location — not a large-format restaurant built for event dining. Terrace tables are already in high demand for couples and small parties, and securing space for a larger group requires early booking. If you are planning a private event, check the venue's official channels; a property of this size sometimes accommodates private dining for the right request, but nothing is confirmed in the venue record.
Yes, with a caveat about logistics. The combination of a Michelin-starred kitchen, terrace garden setting, and family-run atmosphere makes it a credible choice for a birthday, anniversary, or significant dinner. The caveat: the 40km drive from Istanbul requires commitment, and terrace tables book out fast. Book early, request the terrace specifically, and consider an overnight stay at the Lavanda Hotel to remove the return journey pressure.
For Michelin-level modern Turkish in the city centre, Turk Fatih Tutak and Neolokal are the direct comparisons — both easier to reach, both with strong credentials. Mikla at the Marmara Pera adds the Bosphorus view. Casa Lavanda's distinguishing factor is not primarily prestige but context: the kitchen garden, the rural quiet, and Chef Şen's terroir-driven approach are not replicated by any Istanbul city-centre table.
Location
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