Recently, Turkish restaurants have been opened in the most elegant streets in London. These fine dining restaurants combining traditional Anatolian tastes with fusion cuisine, provide customers with delicious experiences. We’ve found the representatives of this trend for you…
London is one of Europe’s gastronomic capitals. In London, it is possible to find the best examples of the countless flavors from Mexican cuisine to Italian cuisine, from Far East to Iranian cuisine. The recently launched Turkish restaurants have gone a step forward from the stereotypical kebab menus and places and have started to make a name for themselves. We should also mention that, in recent years, especially with the Ankara Agreement, the increase in immigrants to London has had a considerable impact on the increase in the number of such restaurants. Here are the most glamorous Turkish cuisine representatives from London.
Oklava (Rolling Pin)
A modern Turkish cuisine, Oklava has been pushing the limits of the traditional cuisine by carrying Cypriot and Turkish cuisine one step forward since 2015. Selin Kiazım, with her partner Laura Christie, works with charcoal grill and stone oven.
This restaurant, which attracted attention in a short period of time in London, ranked second among London's top 20 restaurants in 2015. The menu of the restaurant, which is also praised by the famous food and drink writers, can be listed as follows: Lahmacun (thin and crispy Turkish pizza with minced meat, chopped onion, tomato and parsley on the top), Cyprus potato chips, cooked lamb chops cooked on barbecue and roasted cauliflower fries.
Kyseri
We can say that Kyseri is the little brother of Oklava.
Selin Kiazım and Laura Christie own Kyseri that is located in the heart of Fitzrovia district of London. Oklava’s little brother Kyseri was opened this year. Selin and Laura's efforts to push the limits of the traditional Turkish and Cypriot cuisine continue in this restaurant as well.
The cuisine of Selin Kiazim, which is nourished by the heritage of Turkish and Cypriot culture, welcomes you with bold tastes. In the wine menu designed by Laura, apart from the Turkish wines, there are wines of Greek, Lebanese, Armenian and Georgian origin. We can list the food featured in the menu as follows: Kayseri pastrami, mıhlama (Turkish melted cheese cornmeal), butter & Antep eggplant jam, simit (circular bread encrusted with sesame seeds) and various grilled fish.
Rüya (Dream)
One of the second generation restaurant owners, Umut Özkanca, was inspired by his father's Istanbul heritage and opened Rüya in London this year. In his restaurant, he brings the contemporary interpretations of various Anatolian food from Mediterranean to Black Sea to the dishes. Aspiring to introduce the Anatolian cuisine to the world, Umut Özkanca welcomes his guests with the menu featuring the classic tastes of Anatolia. The manager Umut Özkanca and chef Colin Clague's motto in this restaurant is to create a bold, bright and pleasant ambience.
The menu seems familiar. Flavored food such as fried eggplant, squid and burrito are included in the starters, while kebabs, grilled shrimp, kashkek (meat or chicken and wheat or barley stew) and Ali Nazik (lamb stew over smoked eggplant and yogurt purée) are the main courses. Of course in highly decorated and creative dishes...
Yosma (Coquette)
Fresh fish, fresh meat, ingredients of high quality… These are the three important aspects that Yosma cares about. We wouldn’t be exaggerating if we said Yosma, one of London’s most elite Turkish restaurants, has revived the dining sector. This restaurant, opened by Levent Büyükuğur and Sanjay Nadi in 2016, presents the rich heritage and tastes of Anatolia to Londoners. Hus Vedat, the chef of the restaurant, wants to reflect the history of Anatolian food on the dishes.
Let’s have a look at the menu… The starters include squid, ravioli, hellim cheese, pastry, chicken wings, hummus (dip and spread made of blended chickpeas) and baba ghanoush (mashed cooked eggplant mixed with tahini, olive oil and seasonings). In addition, it’s possible to see many kinds of pita (flat bread filled with roasted meat and vegies) in the menu. The grilled menu includes lamb chops, Ali Nazik (lamb stew over smoked eggplant and yogurt purée), külbastı (broiled meat), iskender (sliced meat with bread, tomato sauce, yogurt and melted butter) and Adana kebab (long hand-minced meat mounted on a wide iron skewer and grilled with charcoal).
Kibele (Cybele-the ancient Phrygian Mother of the Gods)
Kibele, serving modern and traditional Turkish food, prefers seasonal food in its menu. Located in London's Great Portland Street, this restaurant can be a great experience for those looking for authentic Anatolian dining tables.
Freshly prepared appetizers and carefully marinated meat, poultry, fish products are the trademarks of Kibele. Here are the highlights of the menu: cacık (yogurt with cucumbers and herbs), smoked salmon, hummus (dip and spread made of blended chickpeas) and eggplant paste. The main meals are lamb shanks, beyti (ground beef or lamb, grilled on a skewer and wrapped in lavash and topped with tomato sauce and yogurt), iskender (sliced meat with bread, tomato sauce, yogurt and melted butter), seafood and lamb with fruit.
Also, there is a menu for vegetarians. Among the appetizerts is falafel (deep-fried balls of spiced mashed chickpeas), eggplant paste, and cacık; the salads is salad with goat cheese; the main courses is imam bayıldı (eggplants stuffed with a garlic-flavored onion and tomato mixture), grilled vegetables, gözleme (pastry dough made of flour and water) and risotto.
