The story
Aşeka is a modern cuisine restaurant in Istanbul at Müeyyedzade Mahallesi, Arap Oğlan Sokak No:6, Beyoğlu, and it holds a Michelin Recommended listing for 2026. The restaurant occupies a 100-year-old historical building in Karaköy and opened in 2022.
Head chef Deniz Erinç trained at Kendall College and cooked at the Michelin-starred North Pond before working on experimental Italian food at Lucia Ristorante in Dallas. Gault&Millau scored Aşeka 11.5 for 2026 and praised his avant-garde approach, which reinterprets modern and classic flavors in unexpected ways. The menu changes twice a year, with spring and summer and autumn and winter cycles that also refresh the wine and cocktail lists.
The summer 2026 tasting menu moves from smoked trout rillette with tater tots to marinated aubergine with tahini ajo blanco and puffed quinoa. Later courses include agnolotti del plin with duck leg and pine nuts, and a catch of the day served with tomato dashi and potato mille-feuille. Guests can choose a sommelier-led wine pairing for each course. Desserts include strawberry sorbet with pistachio financier and a dark chocolate tart with olive oil ice cream.
Co-founder Murat Yümni Tayfun makes cocktails behind the bar. The signature list includes Yolluk, made with bay leaf infused raki, Italicus bergamotto and a grapefruit basil cordial. Art and music are part of the evening, and the restaurant describes its service as multi-sensory from the first day.
Recognition
Ambience
Details
History
Aşeka stands out for Chef Deniz Erinç’s avant-garde culinary approach and its dishes, which reinterpret modern and classic flavors in unconventional ways. Dishes crafted with seasonal, premium-quality ingredients become stories through Akosman’s understated yet profound presentation. The menu structure is updated twice a year, during the spring/summer and autumn/winter seasons; a la carte options, tasting menu, cocktail, and wine lists are refreshed accordingly within this cycle.
Location
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