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Cenk Debensason has travelled extensively over the years, and this has shaped his personality as a chef. In brief, he grew up in Istanbul, trained in France, and matured as a chef in the United States. You also get a sense of his journey in his dishes. The depth of the slightly syrupy apicius sauce that accompanies the perfectly medium-rare duck breast with wonderfully crispy skin leaves no doubt as to his knowledge of French cuisine. But the chef's creativity goes beyond the classics, a case in point being his tuna sashimi marinated in a soy-mirin mixture, served with sushi rice ice cream with a subtle acidity, spicy daikon sprouts, and an expressive ginger-ponzu vinaigrette to bring everything together. This stylish villa from the 1960s has a certain vintage feel and matches Cenk Debensason's personality very nicely. Be sure to visit the Listening Room on the upper floor before or after your meal for a delicious drink and the chef's favourite music (sometimes DJs also play). A visit to Arkestra is an experience you won't soon forget.