Diyarbakir Restaurant

"Arguably the best ocakbasi in Harringay, Diyarbakır undeservedly flies under the radar, partly due to its austere, no-frills nature. The cooking here hails from Turkey’s southern Anatolia region, and grilled meats are uniformly outstanding with a particularly strong yogurtlu selection (which is more of the same, but with the added virtues of yoghurt and browned butter.) Fish — so often abused and overcooked on the grill — is given the respect it deserves, making levrek (sea bass) and cupra (sea bream) both good choices. Everything is cooked with care, and even the freebies of house-baked bread and burnt onions cooked in pomegranate molasses are a cut above most. Diyarbakır is also the only restaurant on the road with a no alcohol policy, but ayran (salted yoghurt) and salgam (turnip juice) flow." - Jonathan Nunn

"Arguably the best ocakbasi in Harringay, Diyarbakır undeservedly flies under the radar, partly due to its austere, no-frills nature. The cooking here hails from Turkey’s southern Anatolia region, and grilled meats are uniformly outstanding with a particularly strong yogurtlu selection (which is more of the same, but with the added virtues of yoghurt and browned butter). Fish — so often abused and overcooked on the grill — is given the respect it deserves, making levrek (sea bass) and cupra (sea bream) both good choices. Everything is cooked with care: even the freebies of house-baked bread and burnt onions cooked in pomegranate molasses are a cut above most. Diyarbakır is also the only restaurant on the road with a no alcohol policy, but ayran (salted yoghurt) and salgam (turnip juice) flow" - Jonathan Nunn, Adam Coghlan, Zeren Wilson