Tas

They pack 'em in at this branch of Tas. The package deal of tasty stews, promptly delivered meze and savvily chosen wines has proven a hit with commuters, theatregoers and SE1 locals.

The best starters are the cold bites: crisp tabouleh, broad beans drenched in olive oil, smoky aubergine purée. For mains, the choice is huge. The casseroles are always peppery, with meats cooked slowly enough to make them tender and allow the classic Turkish flavourings of wild thyme, coriander and red pepper to ooze in, but portions are small.

Alternatively, the mixed grill, fish and meat mains are abundant, flavourful and filling. The minced lamb kebab with pan-fried leek is particularly delicious. A long-standing link with Chile's Veramonte vineyard in the Casablanca valley means the whites are always decent. Desserts of baklava and kazandibi (upside-down milk pudding, made with pine resin and rosewater) make an evening here complete.

If you've romance in mind, note that tables are pushed tightly together and neither your squeeze's special words nor the piped Turkish music can be heard above the din of diners and waiters. People come to Tas for value and decent food, not for atmosphere.