Contemporary ocakbasi from Kemal DemirasalLooking for a meat fix? The offal is where it's at, at this contemporary ocakbasi from Turkish chef Kemal Demirasal, with the head cheese, tongue, and lamb liver skewers as stand outs. The vine leaves, hummus with crispy pastrami (great, salty touch) and desserts (semolina cake, and rice pudding) are also not to be missed. Interesting use of ferments too, especially in the drinks. A neighbourhood restaurant that's worth travelling for.