Restaurants

This second branch of the renowned Mangal mini-chain of Turkish restaurants is ever so slightly more upmarket than the original further along the road and tends to be less crowded. It remains a good source of ocakbaşı cooking. A starter of muska böreği (cheese-filled filo pastry parcels) came in a sizeable portion, with a tangy cheese. To follow, karisik (mixed) kebab offered a selection of grilled meat dishes; all had a hearty smoked flavour, though the pirzola lamb chop and kaburga (spare ribs) we found particularly impressive. The dish was served with a mix of thin saç and fat pide bread, as well as a fresh salad – but no rice. All portions were enormous and in danger of spilling from the plate. To finish we had a thoroughly satisfying baklava. Staff were friendly and attentive.

Time Out Cheap Eats in London Guide 2007