"The Çiğ Köfte (lamb tartare) had a nice balance of spices, but it was not kneaded enough and lacked the chili kick I prefer. Presenting it as tartare felt inappropriate; it should adhere more closely to the traditional style. On the other hand, the kibbeh was outstanding, with a well-balanced combination of tahini cream, dough, and meat, even though the £18 price tag is steep. The hummus was average, although the addition of dates did enhance its flavor. Instead of using paprika oil, I would suggest opting for a high-quality olive oil that is less smoky.
The minced kebab (Adana) was disappointing and did not resemble an authentic Adana kebab. It was missing the necessary tail fat and spices, resulting in a köfte that was poorly balanced between grill and fire. Additionally, the burnt lavash overshadowed the flavor of the lamb. Increasing the fat content and using unburnt lavash would significantly improve the dish.
The Tablaci salad strayed from tradition, featuring too much tomato and insufficient parsley, with cuts that were not in line with customary preparation. However, the pomegranate sauce was excellent, though a salad centered around parsley, onion, and sumac would be more appealing.
In summary, while the restaurant offers a pleasant atmosphere for drinks and average Turkish starters, the grill-based kebabs did not meet my expectations and I would not recommend them."
