DEDE

Steaming house-baked flatbread alongside colourful saucers of meze sets the tone at DEDE. An assortment of cold appetisers paired with oven-warm bread is the customary way to begin: chickpea hummus seasoned gently with garlic and olive oil, spicy acılı ezme bright with tomato, and garlicky spinach blended with strained yoghurt. Spreading them generously across thick pieces of bread reveals simple, unadorned flavours. A crisp Turkish Efes beer or a glass of wine from the motherland complements the contrasting dips nicely.

Substantial grilled dishes follow naturally. Minced lamb and beef kofte are lightly spiced to highlight the meat's savoury richness without feeling heavy. Skewered chicken or beef kebabs served over seasoned rice offer straightforward satisfaction, while pide—the boat-shaped Turkish flatbread pizza—is another house speciality. Topped with tangy white cheese or seasoned ground beef, its crust bakes up crisp and fragrant, well-suited as a lunch main or an item to divide among the table.

Whether dining from a lunch set anchored by red lentil or yoghurt soup, or lingering over à la carte plates at night, meals here wind down quietly with dessert and hot drinks. Sweet baklava layered with pistachios, velvety rice pudding, and chewy Turkish dondurma ice cream lead the sweets list. A small glass of clear Turkish çay rounds off the visit, cleansing the palate of grilled meats and warming spices.