Fodor's Travel

"The meze are also particularly tasty, among them such unique dishes as kabak ezmesi, or pumpkin spread (available only in fall/winter), and Van-style cacık, a dip made from thick strained yogurt, cucumber, onions, and herbs."

Tom Parker Bowles

"He works with hypnotic grace, every movement pithy and precise, cooking adana kebabs (minced lamb). We eat on, wreathed in smoke, succour and spice, until our bellies can take no more, revelling in the unmistakeable glory of good grilled meat."

Lonely Planet

"Every morning the chefs at this popular ocakbaşı (grill house) prepare fresh, top-quality meat – spicy chicken wings and Adana kebaps, flavoursome ribs, pungent liver kebaps and well-marinated lamb şış kebaps (roast skewered meat) – to be grilled over handsome copper-hooded barbecues that night."

Sinan Hamamsarılar

"The best possible Adana Kebab."

Time Out Istanbul

"For those with a sweet tooth, we suggest you end your meal with their moreish quince dessert."

Shane Delia

"It’s always nice to eat here and the çiğ köfte (raw meatballs of minced meat, spices and burghul) are all worth mentioning."

Terry Durack

"The Zubeyir Ocakbasi, for brilliant Adana kebabs of spicy minced lamb."

Paul Kristoff

"It’s not just about the meat here – the meze on offer is also great quality, especially the cacık (which is analogous to Greek tzatziki)."

Iklim Arsiya

"One of the best you can try."

Too Istanbul

"As a main course, take a cop sis and, of course, accompany your meal with raki."