It may not look much from the outside, but the owners “are always willing to help” at this long-serving family-run Turkish restaurant – a sound local choice for its “really good food” and “very reasonable” prices. Step through the door and you’ll see a long, narrow dining room with clothed tables and red-backed chairs down one side, and a bar, open grill and a display counter down the other. The menu majors on boat-shaped pide, lahmacun (round Turkish pizzas) and various skewered meats ranging from the ubiquitous lamb to baby chicken and liver, with back-up from assorted hot and cold mezze – think tarama, cacik (seasoned yoghurt), dolma (stuffed vine leaves), muska boregi (filled pastries) and izgara sogan (grilled onions with pomegranate juice, olive oil and lemon juice). There are also a few slow-cooked casseroles and fish dishes for good measure. Cheery service is much appreciated, whether you’re in for a sit-down meal or a takeaway.
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