Oklava restaurant review ★★★★★
New restaurant serving modern Turkish cuisine launches in Shoreditch – and we can't get enough
Oklava restaurant Shoreditch
Tucked away on a quiet street in Shoreditch,
Oklava, the first permanent restaurant from rising star Selin Kiazim, has just opened its doors. Kiazim has been steadily making a name for herself first as
head chef at Kopapa, then with critically acclaimed residencies at Carousel,
Dead Doll’s House and Trip Kitchen. She has previously been honoured by Giles
Coren as creating ‘dishes with the potential to change lives’ – and, after a
flawless meal at Oklava, we have to admit, we agree.
The Oklava menu stays true to Kiazim’s Turkish Cypriot roots, with bold spicing and recurring themes of pomegranate, pistachio and a selection of pides (essentially Turkish pizza) to die for. The intention at Oklava is to draw perceptions of Turkish food away from the typical kebab shop and on to the seriously cuisine-minded restaurant scene, and Kiazim has succeeded spectacularly. Every dish was expertly balanced, aiming to be bold but not overpowering.
Highlights include an offering of silky aubergine puree, perfectly roasted pieces of aubergine, peppery chicory and smoked almonds. Another is the perfectly grilled sea bass, accompanied by a sweep of caramelised shallot puree and a perfectly contrasting tart pomegranate dressing. The pistachio cake with caramelised white chocolate and filo provides the perfect finish to the meal.
Dishes emerge from the open kitchen at a steady pace, never overwhelming you with too many to tackle at once, a common pitfall with small-plate set ups. Service is wonderfully warm, friendly and informal. We recommend sitting at the counter of the open kitchen so you can watch Kiazim and her team expertly manning the charcoal grill, or delicately brushing butter on to pides as they emerge from the open oven.
Click here to book a table.
The Oklava menu stays true to Kiazim’s Turkish Cypriot roots, with bold spicing and recurring themes of pomegranate, pistachio and a selection of pides (essentially Turkish pizza) to die for. The intention at Oklava is to draw perceptions of Turkish food away from the typical kebab shop and on to the seriously cuisine-minded restaurant scene, and Kiazim has succeeded spectacularly. Every dish was expertly balanced, aiming to be bold but not overpowering.
Highlights include an offering of silky aubergine puree, perfectly roasted pieces of aubergine, peppery chicory and smoked almonds. Another is the perfectly grilled sea bass, accompanied by a sweep of caramelised shallot puree and a perfectly contrasting tart pomegranate dressing. The pistachio cake with caramelised white chocolate and filo provides the perfect finish to the meal.
Dishes emerge from the open kitchen at a steady pace, never overwhelming you with too many to tackle at once, a common pitfall with small-plate set ups. Service is wonderfully warm, friendly and informal. We recommend sitting at the counter of the open kitchen so you can watch Kiazim and her team expertly manning the charcoal grill, or delicately brushing butter on to pides as they emerge from the open oven.
Click here to book a table.
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| What | Oklava restaurant review |
| Where | Oklava, 74 Luke Street, London, EC2A 4PY | MAP |
| Nearest tube | Moorgate (underground) |
| When |
17 Nov 15 – 30 Nov 16, 12:00 PM – 10:45 PM |
| Price | £Various |
| Website | Book |