Restaurants

Once the flagship restaurant of the area, Istanbul's main claim to fame now is that it stays open until 5am; there's permanently something of the early hours about it. Starters of mitite köfte were small meatballs, overcooked so that the taste was mostly of frying. They were presented with wonderful pide, though. Houmous kavurma (with lamb and pine nuts) was superb, the nibblets of lamb ultra-crispy. To follow, the mixed grill showed that the chefs still know how to cook meat, with adana, tavuk and shish all being fine. There are some nice touches, such as the plate of complimentary watermelon, yet service was (literally) distant – the staff congregated by the bar at the far end of the restaurant.

Time Out Cheap Eats in London Guide 2007