Kenan and Pınar Çetinkaya welcome you warmly to their intimate restaurant, where capacity is limited. A seat at the counter offers the perfect vantage point to watch the chefs expertly tame the open fire (there are also a few tables in the conservatory). It creates a convivial atmosphere too – you'll almost certainly strike up conversations with your neighbours, and the chefs happily take the time to talk you through their dishes.What may at first glance look simple reveals remarkable depth once you taste it. The chefs focus on bringing out the true essence of their ingredients. They have a penchant for offal but can also conjure up a vegetarian dish with ease. The intensity of perfectly rosé-grilled kidneys, for instance, is balanced with fresh hummus. Melt-in-the-mouth lung pieces are elevated by a wonderful beef jus, a blend of spices, mint and a yogurt dressing, and served with pita bread. Fire is used with sensibility, proving that bold flavours can also be profoundly nuanced. Thanks to the smaller portions, you can sample and share a wide range of dishes – trust us, you wouldn't be the first to try something from your neighbour's plate.