Near Istanbul, Casa Lavanda and The Barn Are Reshaping the Future of Food and Hospitality

"Nestled among the greenery of Şile about 40 kilometers from İstanbul, this 16-room boutique hotel and restaurant is a family-run escape where Chef Emre Şen leads a kitchen powered by on-site gardens and greenhouses spanning thousands of square meters. Vegetables, fruits, and herbs from the property meet premium olive oils, fresh seafood, and quality meats from local providers, supported by an extensive wine list. Mushroom lovers are especially rewarded: the surrounding area is a paradise for foragers, the hotel runs seasonal mushroom-hunting excursions, and Şen—shaped by his time at Chef Maurilo Garola’s Michelin-starred La Ciau del Tornavento in Alba—uses truffles and other mushrooms as signatures in refined, balanced dishes. A Piedmont touch appears in agnolotti filled with specially produced burrata and mascarpone and sauced with summer tomatoes from his garden, another house signature. Committed to sustainability and zero waste, the team turns waste into compost, embodying a “new luxury” that favors authenticity over flash; the stone building’s relaxed elegance lets you dine to birdsong or rain, like visiting a close friend’s home. Recognized with One Michelin Key, One Michelin Star, and a Green Star for environmental sensitivity, it’s an ideal escape point." - The MICHELIN Guide