Toppings are very much in the centre, leaving swathes of naked crusts, ideal for the crust dips we’ve also ordered—two squid ink aiolis and a fermented hot sauce—for a delicious dunking finale. I finish first, hovering to see if there are any crusts left by the others but, rather disappointingly, everyone has the same goal… READ MORE
Nothing improves the swagger of a pizza quite like gorgonzola, but when I said I can’t actually taste the gorgonzola on mine there returned a chorus of “nor can you on mine.” READ MORE
We choose beğendi—a mushy roasted aubergine dish very much like a baba ganoush; menemen—egg poached in a tomato sauce with peppers in the style of a baked huevos rancheros without the chilli; and kuru misket köfte—beef meatballs… READ MORE
