Restaurants

The large interior of this new restaurant – popular with a business crowd – has a vaguely 1970s feel, perhaps because of all the turquoise lighting and fittings. We visited for dinner; as we chose from the extensive menu, some enormous olives, a couple of dips and lovely hot pide were provided. The list includes fish, Turkish pizzas and pasta dishes, as well as all the standard grills and stews. For starters, balık çorbası soup was brimming with mussels and huge prawns, and garnished with coriander. We also enjoyed a sizeable portion of slightly chewy kalamar, partly redeemed by a very good walnut tarator sauce. All dishes were tastefully presented on oblong white plates. A main course of patlıcanli köfte was rather bland, involving a slightly too salty lamb köfte on a slightly too oily aubergine and tomato base. At least the accompanying couscous was tasty. Fildişili tavuk, an unusual chicken and cashew nut casserole, was also most agreeable. Turquoise is full of promise and merits a visit, but we reckon it should concentrate its efforts on a smaller menu – rather than risk erratic quality.

Time Out Eating & Drinking Guide 2008