Time Out says
Anatolian cooking is the focus at this restaurant and bar up in Cockfosters. That means a mix of Turkish, Middle Eastern and Mediterranean dishes, with a white-hot charcoal grill doing much of the work.
The menu ranges from hummus, shakshuka, taramasalata and pan-fried lamb's liver with red onions, parsley and cumin to lamb chops, chicken shish and fillet of lamb cooked on the coals, octopus cooked in a Bertha grill and a variety of pide baked in a stone oven. Desserts include passion fruit crème brûlèe, chocolate and beetroot brownies, ice cream shakes and baked alaska, here made with Ferrero Rocher ice cream.
The wine list offers a good mix of old and new world options, with a few bottles from Turkey in there too. Nine are available by the glass.