Take the stairs to the first floor above the Egyptian bazaar and marvel at the characteristically Turkish decor with its blue mosaics on the walls and its historical cachet. In addition to the main dining space, there are two more private rooms if you would prefer a more intimate setting. The chef resolutely sticks to traditional Turkish dishes: think fragrant dolmas stuffed with rice, berries, pine nuts and a dash of vinegar, or courgette flower filled with feta, deep-fried and paired with a rich and spicy yoghurt dip, to name but a few. This perennial favourite never disappoints!