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A Mediterranean in Ulupelit.

Casa Lavanda's heart beats here! A gastronomic atelier continuously running to try and explore. Refined Mediterranean cuisine is reinterpreted here with local ingredients, gathered from all over Turkey in A la Carte and tasting menus.

Natural, pure and freshest products, used in the recipes, are procured from the manufacturers, who are carefully selected after meticulous research.

Natural, pure and fresh

Ingredients, such as sweet chestnut from Zonguldak; wild mushrooms from Ulupelit and its neighborhood; goat from Şile villages; corn flour, grounded in a traditional water mill in the village of Kalealtı; fresh Burrata cheese, custom made for Casa Lavanda; fresh, delicious sea food, selected by Taze Balikçı Bekir Bey; homemade pasta prepared with Italian “semolina” flour; duck and quail, specially grown for Casa Lavanda at the Şile Operacı Farm; award-winning olive oils from Edremit; sourdough breads, made of ancient wheat flour from Kastamonu and Kars, attentively selected by Mustafa Afacan and İlhan Koçulu, a selection of artisan cheese from Miralem and Tangala Farms and many more seasonal and international ingredients as such are flavored in our kitchen and arrive at your tables.

Organic Garden

Thyme, lemon thyme, lemon balm, lemon verbena, rosemary, sage, tarragon, basil, purple basil, chives and all such are grown in our organic garden and adorn your plates every season with different flavors and unique touches.

Catering Service

We offer the exceptional quality of Casa Lavanda at any event of any kind with our top-level catering services. Bringing our delicious food to your table with our team of experts, we promise the finest level of hosting. Be it a critical corporate event or a glorious wedding, you can trust us with the details and enjoy the memorable moments.

Our Chef

After graduating from the Italian High School, Emre Şen began to study architecture in Italy. Listening to his heart and mind, he shifted his direction to gastronomy and got an education on Professional Cookery and Pastry at Culinary Arts Academy in Istanbul. He worked with renowned chefs including Mehmet Gurs at Mikla and, Michelin Star Maurilio Garola in Alba in Italy. Now he creates his own menus in his own kitchen.