The name speaks for itself! At this Pop-up we were eager to introduce rakı to British cusine. Since adding a Brit twist to mezes will be quite exciting, the most crucial part of the experience lies in this “challenge.” And we think it turned out fantastic!

This time, chefs @dukkan.london, @yalcoryalc, and @yilmazmustafa, brainstormed on how to combine ingredients grown in the United Kingdom and some of its beloved dishes with the meyhane culture and its mezes...

For instance, in our tahini piyaz, we used pickled eggs instead of boiled eggs! The dish's tanginess, perfect for pairing with rakı, was provided by watercress, cucumber, and anchovy mustard vinaigrette. Our pate mackerel was served with simit croutons and spicy pickled cherry peppers, while offal dish tongue sous-vide met the famous St John's "green sauce." Of course, the main course featured a pie with our own touch, filled with lamb stew.

As you can see, on our journey to open London's first Istanbul Meyhane, we leave no detail untested and continue to travel, think, and of course, experiment for the latest pop-ups.

Date and Time Friday, May 17, 2024