Baharat

Overview

The Efendy group transformed the former Tombik digs into Baharat — a triple-threat venue that is either cocktail bar, casual eatery and spice shop or all three.

Taking its name from the Turkish word for 'spice', Baharat is headed up by renowned chef Somer Sivrioğlu, bar manager Emre Bilgin (ex-Geyik), and assistant bar manager Berk Abdullahoglu (ex-Kaia).

The venue's layout, decor, music and rustic interior (refreshed by Jordan Design Studio), all pull inspiration directly from the spice shops and street bars in Taksim square. Upon entry, you'll spot jars of spices adorning the wall behind the bar, alongside bottles of house-made alcoholic liqueurs and syrups, and strings of deep red chillis. Paired with the psychedelic Turkish music from the 70s, the tone for your night is set, transplanting you to the bustling streets of Istanbul.

When you visit, you'll want to try a little of everything, so start off with the snacks section of the menu. You can try the stone baked bread, which pairs well with the hummus, babaganoush, or the pastirma and condiments. Or opt for the ox tongue with kokorec spices and flatbread, or the Muvjer — the Turkish equivalent of a zucchini fritter — combined with feta, haloumi and dill.

For mains, cast your eyes over the pide selection. Pick from crowd favourites like the lahamacun — flatbread topped with minced meat or vegetables, the zaatar, walnut and muhammara flatbread, the three Anatolian cheese pide or the pastirma and kashar cheese pide. Then there's the restaurant's signature dish: the lamb tandir is slowly roasted in a stone oven, and served with flatbread and pickles.

When it comes to the drinks, pick from Baharat's specialty cocktails which put a Turkish spin on the classics with inspiration from the restaurant's own Spice Bazaar. Look out for the pickled shalgam Bloody Mary, the sumac and black salt margaritas and the barrel-spiced negroni. The house cocktails also include a range of spice-infused cocktails including the Belly Dancer — featuring mezcal, grapefruit, allspice dram and raki — and the Fisco Misco — featuring Pisco and maraschino with cumin, coriander and sumac.

There are also Turkish beers and wines, plus non-alcoholic drinks on offer, including Efes' fruity non-alcoholic malts.

Those who are curious, or who simply enjoy watching their food being made, can peer through the window into the kitchen and enjoy the view. And if you can't dine in, all menu items are available for takeaway.