Blackfriars, Turkish Restaurant Guide

“A reliable chain – mainly in the City” – these big, affordable Turks are popular “especially for lunch” and provide a relatively comfortable environment for a sit-down meal that’s a little different. Cynical reports were more in evidence this year though: critics feel “they know they will get the office trade and don’t really try” (“downhill since I visited a few years ago” with some “bland and unseasoned” dishes).

“A beautifully decorated dining room” together with “simple and delicious” food all “make for a special night out” at this autumn 2024 newcomer, in Farringdon’s new Hyde hotel, near the Old Bailey. It’s an all-day venue inspired by the food of Istanbul from Selin Kiazim who ran Shoreditch spot Oklava, RIP (also with Oklava’s former head chef Halil Simsek). “Mezze and small dishes are on the usual themes” and kebabs are cooked on a charcoal mangal, served with dripping pide, grilled ezme, marinated peppers and onion salad. Service “can be slightly on the lax side” and “portions aren’t big”: even so, all reports are very enthusiastic and some diners report their best meal of the year here.