If you are ready to embark on a unique flavor journey in Istanbul Karaköy, the rising gastronomy center of the city, Aşeka, serving in a 100-year-old historical building, is waiting for its guests...
The avant-garde menu shaped by the skillful hands of experienced Chef Ömer Akosman at Aşeka, which has been offering its guests an immersive taste experience with its unique aura since the day it opened its doors, brings traditional Turkish cuisine flavors to the present day with modern interpretations.
Chef Ömer Akosman's unorthodox approach to modern and classic flavors with the freshest produce of the season and the simplicity of his dishes are a reflection of his culinary journey from being a student at Johnson & Wales to the Michelin-starred Blackbird Restaurant.
World famous chefs at Aseka
Akosman, who studied pastry at Kendall College in Chicago while working at world-renowned chef Thomas Keller's restaurant Bouchon in Beverly Hills and took his gastronomic journey to another dimension at Blackbird, is the Head Chef and Managing Partner at Aşeka, where the harmony created by a great teamwork is undeniable.
An exciting journey of flavor...
Deniz Erinç, whose curiosity for trying new things led her to experimental Italian cuisine at Lucia Ristorante in Dallas, and who is now sous chef and managing partner at Aşeka, the world-renowned Le Meridien, Founder and managing partner Rinaldo Taki Levante, whose customer communication experience at Shangri-La and Raffles hotels ensures that everyone leaves Aşeka happy, and founder and managing partner Murat Yümni Tayfun, who welcomes guests with delicious cocktails both at the front of the house and behind the bar, are the most important architects of this exciting flavor journey...
The secret of their flavors is hidden in their unique recipes...
The secret of Aşeka's flavors that make a difference on the palate is of course hidden in Chef Ömer Akosman's original recipes... The chef blends modern and classic flavors with an unusual perspective by adding subtle nuances, adding a new touch to delicious recipes. This magical touch is the product of a fascinating combination of different textures and exciting innovation...
Aşeka, which makes a difference with its original recipes hidden behind different and time-honored dishes, skillfully manages to stimulate all the senses, from the artworks on display to the music playing.
The art of cooking is always at the forefront.
The art of food is always at the forefront of Aşeka's dishes, each of which tells a story in its own right. Enriched with layers of imagination, vision and passion for food, the menu leaves indescribable traces on the palate.
Aşeka is a restaurant that is eager to learn and grow to reach the best point it can reach. While creating exciting dishes where local products turn into stars, Aşeka likes to go back to the roots of these flavors and makes sure that each dish has a character. It is possible to find a reflection of life in each of these flavors with a story!
With its unique atmosphere that stimulates all the senses and traditional products transformed into an innovative culinary adventure, one thing is for sure at Aşeka: it is vibrant and full of life in every detail!
Inspired by the unifying power of good food, the restaurant invites food lovers to gather around this power and get away from the daily hustle and bustle... https://www.aseka.co
Menu Notes:
The Yedikule and Chicory Salad, one of the stars of the menu, is characterized by this distinctive and dominant nuance. This salad, which contains sunflower seeds and chives cooked in syrup and fried, is served with sorrel cream. But the real star of the plate is the Niğde Beyazazı cheese grated over the salad. Made with the feta cheese technique and matured in clay caves, this cheese melts in your mouth and the sweet and sour sauce balances the bitterness of the endive beautifully.