Restaurants

Named after a city famous for its intricately patterned tiles, Íznik has been redecorated in pink. The interior is more ordered yet still filled with glorious Ottoman clutter, including not only lamps and incense burners, but also wooden screens and even a jacket on the wall. It also has new menus, though the variety of dishes is now diminished. We ordered a mixed vegetable meze platter to start. The portion was small, but we appreciated the subtle flavours of the excellent selection: dolma, patasea köftesi (lightly textured potato balls), houmous, cacik and börek. Unfortunately, Íznik still serves pitta rather than pide and has joined the objectionable trend of charging for bread. The restaurant built its reputation on supplying Ottoman stews and baked dishes (rather than the grills more commonly found in London). These are still a highlight. For mains, a vegetable stew was thoroughly satisfying. Karni yarik, aubergine stuffed with minced lamb and baked in a tomato sauce served with rice and salad, was first-rate too. And a freshly squeezed fruit juice was superb. The dessert menu has been trimmed, but still includes decadent delights such as kayısı tatlısı: spiced apricot with cream and pistachios.

Time Out Eating & Drinking Guide 2008