“Soulful dishes based on seasonality” – that’s how Cenk Debensason describes the food at Arkestra, the Istanbul foodie hotspot where he is both co-founder and chef. There, Debensason serves up a fusion of global cuisine, with a focus on European cooking, inspired by his work and travels around the world. The restaurant-bar was awarded a Michelin star earlier this year.
If you’re in Istanbul, a visit to Arkestra is a must. The space – a former 1960s residential villa – is split into two distinct areas: the grand Art Deco Restaurant and the intimate upstairs Listening Room bar. While the menus differ, you can enjoy Debensason’s inventive cooking in both.
Not in the area? Fortunately, we’re bringing Arkestra to you. Here, Debensason shares a recipe straight from Arkestra’s menu. Try it for yourself and let us know what you think.
Arkestra’s Pesto Agnolotti
Basil Pesto
60g basil
40g white balsamic vinegar
120g olive oil
40g parmesan
12g garlic
5g salt
2g black pepper
Method:
- Separate the basil leaves, one by one.
- Place a pan of water on the stove and bring it to a boil. Dip the separated basil leaves into the boiling water for 2 seconds and then blanche them in iced water.
- Squeeze the water from the blanched basil leaves and place them in a blender with the other pesto ingredients.
- Blend until smooth
Ricotta Filling
130g mascarpone
50g parmesan
100g ricotta
8g lemon zest
10g lemon juice
Method:
- First zest the lemons, then juice them. Place both the zest and juice in a bowl.
- Grate the Parmesan cheese and combine with the lemon.
- Add in the rest of the ingredients and mix well.
