Casa Lavanda is a haven of tranquillity some 40km from Istanbul. The family-run business includes both a hotel and this restaurant, authentic to its core and adorned with artwork by the proprietress. Tables on the terrace overlooking the magnificent garden are in great demand. Chef Emre Şen has his kitchen garden there, where 80% of the vegetables he uses are grown. This says a lot about his respect for his ingredients. He also has a friendly relationship with local producers who supply him with other goods he loves to work with. This chef is very attached to his terroir and exploits its natural bounty with a sure touch. His cuisine is a celebration of his homeland, Turkish culinary traditions and memories of his time spent in Italy. He whips up al dente agnolotti stuffed with burrata and mascarpone just as effortlessly as he cooks Black Sea sea bass to succulent perfection, serving it with garden-fresh vegetables and a punchy vermouth and mustard seed sauce. This delightfully authentic dining experience is complemented by a wine list featuring over 300 labels.