Baklava

I was looking forward to Baklava here based on the reputation. The reality was disappointing. The warmly spiced and complex character that makes this dish special was muted — either from shortcuts with pomegranate molasses or from scaling up production at the expense of quality. the meze tradition …

I ate Baklava at three different restaurants in the same week to compare. The results were illuminating. The use of lamb mince varied significantly — only one got it right. The warmly spiced and complex profile should be consistent but interpretation differs widely. Turkish cuisine bridges Central …

I spent three months trying every version of Baklava I could find locally. The variation in quality is extraordinary. The best version handled pomegranate molasses with genuine knowledge and the richly savory result was noticeably superior. the meze tradition of small shared dishes predates the mai…

I've now had Baklava prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises lamb mince in the way the meze tradition of small shared dishes predates the main course. The richly savory character is more pronounced and direct. The modern interp…

The best Baklava I've ever had came from a street stall, not a restaurant. The richly savory intensity was completely different — more direct and uncompromised. sumac was used without hesitation, the way it should be. Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influenc…

I grew up eating Baklava and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the tangy with sumac and pomegranate was right, lamb mince was handled the way it should be. the meze tradition of small shared dishes predates the main course. Growin…

I had never tried Baklava before this visit and I wasn't sure what to expect. The subtly sweet and aromatic taste hit immediately and made sense of the dish in a way descriptions never quite do. Turkish red pepper paste is an ingredient I'd not encountered used quite like this before. The a traditi…

I'm sceptical of any restaurant claiming to do Baklava well, having been disappointed often enough. This one delivered. The richly savory base was authentic and the use of sumac showed real knowledge. Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The atmospher…

Baklava rarely gets the international recognition it deserves. The tangy with sumac and pomegranate complexity is genuine, not simple, and the technique involved in using Turkish red pepper paste correctly takes real skill. the meze tradition of small shared dishes predates the main course. I encou…