"Selin Kiazim’s first solo restaurant is a paean to the chef’s Turkish-Cypriot heritage. The small dining room and bar is organised around an open kitchen which uses a wood oven and tiered grill to prepare some of the most ambitious modern Turkish food in the city. Pide (flatbreads) — marinated octopus with ricotta; or a classic lamb lahmacun — are served with a crisp, piquant pomegranate-dressed red cabbage salad with pickles; the regularly-changing grilled meats might include glazed lamb breast or half chicken served with preserved lemon and greens. Despite being in the middle of Shoreditch, Oklava has the warm atmosphere of a discreet neighbourhood restaurant, with a few bar stools and window ledge tables outside for the warmer evenings." - Adam Coghlan, James Hansen
