LEZZET TURKISH KITCHEN
St Mary Street, Cardiff. 029 2132 1415 / lezzetcardiff.co.uk
Food **** Atmosphere ****
Lezzet Turkish Kitchen has replaced the Prezzo that once inhabited this prime spot, nestled between the many bars and restaurants of St Mary’s street. However, Lezzet brings something welcomingly different from its predecessor, by breaking the uniform slickness of chain restaurants and offering authentic Turkish food with plenty of personality.
Upon arrival the owner greeted the four of us with an infectious cheeriness and a glass of raki each. This is a drink I consider to taste like petrol and liquorice, but if you’re into Turkish liquor you’ll be in your element. In the corner of the bright and airy restaurant sits a roaring pizza oven with huge doughy slabs of flatbread waiting to be cooked. Of course, we had to indulge in one for our starter, accompanied by plenty of hummus.
For main I ordered the Imam Bayildi – a baked aubergine stuffed with onions and peppers, smothered in a tomato sauce with rice to accompany. Whilst ordering, the waiter divulges the story behind the dish’s name: legend has it that an ancient imam tasted the very same dish and promptly collapsed due to it being so delicious. Thankfully, I remained vertical and conscious whilst dining, so it didn’t fully live up to its namesake; however the dish was still extremely enjoyable, the remaining flatbread handy to soak it up with, and at £11.50 it was a fair price for a good portion.
Two of my fellow diners ordered pides, Turkey’s answer to pizza, all reasonably priced at £7.95-£9.50. The flatbread base and generous toppings make for an interesting twist on a familiar classic. The fourth ordered the lamb kebab, but felt it was a little dry. For those looking for a tapas style experience the menu offers a familiar array of dishes such as halloumi and calamari, but can be a little pricey with each dish starting from £6.
Overall the food was great, but it’s the charismatic and genuinely passionate staff that really made this one a meal to remember.
words BETH GOODWIN