Biodynamic Garden Agnolotti
Casa Lavanda's signature al dente agnolotti stuffed with burrata and mascarpone, reflecting Chef Emre Şen's Italian training and farm-to-table ethos. Served with ingredients from the restaurant's own 2,000m² biodynamic garden within a 21-acre forested estate.
Cultural Significance
Casa Lavanda represents a unique fusion of Turkish terroir and Italian technique. Chef Şen's journey from architecture student to Michelin-starred chef mirrors the restaurant's transformation of a family estate into a sustainable culinary destination. The Green Star recognizes their biodynamic farming and pesticide-free practices.
Key Ingredients
Preparation Method
The agnolotti dough is rolled by hand daily. Burrata and mascarpone filling is prepared fresh. Garden herbs are picked minutes before plating. The dish is finished with cold-pressed Edremit olive oil and seasonal flowers from the estate.