Turkey sits at the crossroads of three very different worlds. Centuries of Ottoman rule and influence across the Mediterranean region have greatly influenced this cuisine, the depth and richness of which is directly linked to the Imperial Ottoman kitchens of the past.


The philosophy of Turkish food is that flavours should never overwhelm the palate, rather the subtlety of fresh herbs and heady spices should complement the traditional staples such as lamb, seafood and vegetables.
Kemal Barut’s ties to his family in Ankara Turkey are as strong today as when he first learnt to cook in his grandmother’s kitchen – this is reflected in Lezzet’s menu.

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