London, 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 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).

2022 Review: In a quiet, pedestrianised square in the City’s sprawling Broadgate development – near Broadgate Circle – this January 2020 arrival occupies a swishly decorated unit, and has a large terrace outside for a warm day. The rustic Anatolian cuisine – much of it on the open-flame mangal – is cosily at odds with all the surrounding modernity, and is washed down with a more metropolitan selection of cocktails.

“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.