@miklarestaurant was the first Turkish restaurant I had ever heard of as it started to make waves internationally last decade . This year it celebrates its 20th year and offers a lovely comfortable and confident menu .

Produce is entirely Turkish ( except for chocolate ) which is a necessity these days as hyper inflation has made foreign imports skyrocket . ( imported butter costs 17x the price of local butter for example ) .

The first course may have been my favourite, a smooth artichoke cream , a perfectly fried artichoke heart and the lovely zing of sorrel oil .

Beef tenderloin was aggressively cured and quite salty , it really required the equally aggressive pickled vegetables to balance things , but in some bites both flavour profiles were somewhat jarring .

Squid was given a quick char and paired with tarator and sea herbs , personal preference but a note of acidity would have made this sing .

Deftly cooked sea bass is served with crayfish and an array of vegetables with a light nage . This one was faultless , beautiful cooking of every element .

Lamb shank is not often seen of fine dining menus but this a great finale , alongside textures of various green vegetables, its homely and terrific .

Also homely is the dessert , hazelnut halva, rice pudding and strawberry sorbet. Could easily be three seperate desserts but together they amalgamated brilliantly . Less