Anatolian charm meets the seasoned streets of Mayfair at Rüya on Upper Grosvenor Street where there isn’t a Turkish delight in sight. Replicating boojee Bodrum, here London’s discerning diners can peruse Anatolian dishes and contemporary cocktails inspired by various regions, stretching from the Mediterranean to the Black Sea.
Everything here is nothing less than decadent. From a vibrant interior concept by internationally renowned designers Conran & Partners to a tempting extravagant menu. Expect an array of meat and fish dishes finished with luxury touches from white truffle and wagyu to pistachio studded pilaf rice. Impressively, they also have a full vegan menu and a gluten free menu.
Formerly of Zuma and Caprice Holdings, the Head Chef is Colin Clague who ensures diners are kept on their toes with classically inspired dishes, reinvented with modern touches to satisfy global palates. Some of the menu highlights include: Börek – delicately wrapped filo with feta, carrot, courgette & walnut, Levrek – thinly sliced raw seabass with mustard, apple and shaved radish or Cig Köfte – an interpretation of beef tartare with bulgur & baby gem.
Freshly made from Rüya’s oven is a selection of freshly prepared breads. From Lahmacun made with spicy lamb, vegetables & herbs, to Lahmacun Sögürme which combines smoked aubergine & roasted garlic. On the à la carte menu, these sit alongside a selection of extravagant kebab dishes. The ultimate for anyone who may consider themselves an aficionado within this realm, ingredients include succulent wagyu beef, spicy lamb, smoked aubergine and roasted garlic.
Whilst new this autumn, Rüya introduced several dishes to its weekend brunch menu which showcase the restaurant’s concept for dishes with clever Anatolian twists. From Turkish coffee waffles, spinach and kale ‘Gözleme’ with feta and cured hot smoked salmon with simit, shaved fennel and labneh, Rüya’s brunch also offers popular family-style sharing plates such as lamb shank in a clay pot, whole grilled sea bream and a 24-hour slow-cooked short rib.
Turning our attention to the bar menu, a journey of flavours representative of the Anatolian peninsula is woven among Rüya’s drinks. With highlights featuring Turkey’s famed anise-scented national spirit Raki, cocktail creations all have an innovative twist such as their Negroni which is made with a Turkish coffee vermouth.
Translating as ‘dream’ in Turkish and inspired by second-generation restaurateur Umut Özkanca’s cosmopolitan Istanbul heritage, Rüya is the brand’s second establishment and the first in a major European city. What we like is that Rüya takes authentic traditions and interprets these with modern details to highlight the Anatolian region’s rich culture with fine ingredients and flavours.
To discover more and book, visit: ruyalondon.com
By Georgie Bentley Buckle