When asked what "The Kent" has to do with the other restaurants in the Turkish "Kent" group, the answer is: "We are part of it, but we do our own thing." The restaurant with the article "The", which probably suggests inner-city noblesse, follows the Italian "a Frisella" after minor adaptations. This was already quietly part of the Tütüncü family's "Kent" empire. Three years ago, they landed a coup with the takeover of the legendary Domenig Haus in Favoriten. And now the move into the city, although the new outlet is missing from the list on the main website. "The Kent" has its own appearance. And indeed, everything is a little different here, from the tableware to the menu. The self-definition "fine dining meets Turkish elegance" may seem a little contrived. For rustic delicacies such as tripe soup, you have to go to other branches, here everything comes on smart plates. And some dishes such as "Ali Nazk", lamb fillet cubes of exceptional meat quality with melting melanzani puree and potatoes, are only available here - dishes costing 28 euros are not on the menu in the outer districts. But first, of course, you have to taste as many meze as possible. Great seasoning and only available in the city: "The Kent" mezesi, caramelized onion with yoghurt and sesame. Or "Arnavut Ciğeri", fried liver cubes. A classic: "Citir Manti", Turkish ravioli and here in a crispy deep-fried version on spicy yoghurt. The list of grilled dishes is also huge, so it's best to come for more, as is customary in Turkey. Also only here: Wine fridges with "Luce", Gaja Barbaresco or Battonage.
Route
