Oklava

🎉 OKLAVA x DISHPATCH 🎉 As we get back to it (and we are all SO excited to be back) with Oklava al Fresco, you now also have the option to have a proper proper Oklava Feast at home with Dishpatch 🧡
Enjoy our famous bread + butter, hellim, cauliflower, hake guveç, a jazzy salad, Cyprus potatoes AND pistachio kadayif from the comfort of home 🏕 Get in there, especially if you can’t visit us yet or chilly al Fresco isn’t your thing. Link in bio 👆
Absolutely delectable photography by 📸

Order here: https://www.dishpatch.co.uk/feasts/classic-oklava-feast?utm_source=restaurant&utm_medium=referral&utm_campaign=oklava%20launch

Have you heard? Besides cooking, and tasting, and running a restaurant in the middle of a pandemic, our lovely Selin is also writing a book. We can’t wait 🥰 And rest assured, people, she is wearing track-suit bottoms and fluffy socks underneath that table, just like the rest of us.

The meze plate...
Borani - mushroom cabbage
Muhammara crudités spiced cheese
Of course it comes with a variety of baked goodies to mop up all the joy including the Cull Yaw Crackling Bun stuffed with garlic butter 🤤
Only available on our seasonal menu on Friday and Saturday nights!

Please follow our lovely new little sister's Oklava Bakery + Wine page - www.facebook.com/oklavabakerywine

New Year, New You, and all that jazz. We get it. We're doing a bit of all of that (read: Oklava Bakery + Wine - very new in the new year). But in this case, it's New Year, Same Crostini at Oklava Shoreditch - and we're okay with that. Why change a (really) good thing? On the menu for lunch, and we have a few spots free - so stop by if you're in the area 🎉

Testing, testing 💯 This is Team Oklava Bakery + Wine, reporting live from the Test Kitchen. Knives, forks & fingers at the ready - you are in for an epic ride next week 🎉

🎉 25% off the entire bill, TODAY ONLY, at Oklava Shoreditch 🎉 Remember: it's not considered a cheat day if you never even got started. Cheese it is. (just quote: 'January Treat' when booking. There is some space left for lunch & dinner!) Thank you to for this impeccable photo of our hellim ❤️

We're back in our lovely Shoreditch! Happy New Year and all that jazz (it's not too late yet, is it?), but more importantly - Happy Eating in 2020 to you & yours 🎉 We look forward to seeing you soon.

It's okay, we've all been there: left-it-too-late, they've-got-it-all-already, secret-santa-meltdown, last-minutitus. We have got you covered: restaurant vouchers, really good goody bags, a whole lot of pastry 🥐 and you can even get Selin to come over to your house to cook you a private dinner. Our little Kickstarter is down to 3 days but there are still some stellar rewards available, which might just be the answer to the holiday gift panic. (PS - how amazing are all of you? ❤️we have been bowled over by your generosity so far. Big big love).

The 10 Most Hyped London Dishes of 2019 The city ate with its eyes, big time

Go & vote, lovely people! In other news, we still have a week or so to go for our Kickstarter, but we are chuffed to ABSOLUTE bits for all of the amazing support we have had already over the last week ❤️ and today we completely sold out of tickets for next year's Dream Team Dinner with this beautiful lot ☝️🎉 it is good to know that this world is still home to kind & generous folk ✌️you are making Oklava Bakery + Wine a reality. @ Oklava

Brunch is Back, Baby. And we are giving you the chance to get an early-bird seat at this fully, fully-laden table via our Kickstarter. We have Brunch for 2 rewards up to grab, or, if you are feeling generous, invite 15 of your friends and book out Oklava Bakery + Wine for yourself (1 of those left!). It's the real deal: baked goods, Menemen, Pastirma & Eggs, THE Medjool Date Butter, Fizz & Coffee, & much more. We can't wait. 🍳 (link in bio ☝️)

Big news today...

Celebrated Turkish Chef Selin Kiazim Replaces Fitzrovia Restaurant With Bakery Oklava owners Selin Kiazim and Laura Christie closed Kyseri and will open Oklava Bakery and Wine next year

Hold on to your pastries, because we have big news! 🎉 and are opening the brand-spanking new Oklava Bakery + Wine in January 2020 in Fitzrovia. London, we will have you covered for all things breakfast, lunch, and dinner; things caffeinated; things red, white, orange or sparkling; and of course, things laminated, soft, savoury, and sweet. Get ready for the pastries which dreams are made of from 😇
(PS - we would love to have you personally join the family, and we humbly ask you to have a look at our Kickstarter page - link in bio ☝️- We have some pretty amazing rewards up for grabs in return for a little help building a nifty walk-in fridge for all this deliciousness) 💙

The Kaburga; or, the humble lamb Rib. Cured in salt, sugar & dried oregano, then, smoked over a woody fire. But there ain't nothing humble about these flavours, ladies & gents. 🤘

Bottom: the best of the lot, charcoal and wood courtesy of the master & the fabulous 🧡 Top: the lamb ribs (Kaburga) of your dreams, our dreams, everyone’s dreams, courtesy of the gentlefolk of . The fire is lit, the restaurant is set up. Come and get it, Shoreditch.

We admit he's not our best-looking team member. Resting Fish Face, shall we say. But he has a heart of gold. And oodles of flavour. And once you get beneath his gruff looks, he is a true blue charmer. Charcoal-grilled John Dory & Pomegranate Dressing 🐟

This message is for you, the sedentary wanderers, the free spirits, the adventurous and the forever-young at heart ❤️ Join us on Tuesday December 3 for a very special GELINAZ! dinner in Fitzrovia - Chef and 147 other chefs across the world will be cooking up a feast of truly epic proportions, recipes courtesy of chefs Unknown. For more information & Tickets, click the link in the profile☝

Looking for a post-work week treat this afternoon? Look no further. Proper proper hellim from + wild oregano from + honey from + chargrill loveliness courtesy of + all the love from Team Oklava. This is the cheese of our dreams 😇 (+ a lovely capture by )

Composition is key. Where to place the pide? In the middle of the table, where it is likely to be snatched by a hungry colleague? We say your side, fork in the ready for stabbing that egg yolk. Timing is key, too. Our reccomendation: Iskender first, the brown butter leading nicely into the insanely justified amount of butter on the Black Sea Pide. Whather to go back for a second helping is of course entirely up to you. (Thank you to the impeccable for this well-timed and beautifully composed shot 🧡)

Last week to get your mittens on this beautiful boat-shaped slice of pide-heaven: Slow-Cooked Brisket, Feta & Garlic Pide. We’re not joking around.

Go on. You know you want to.

Mittens, scarves, knives and forks at the ready. Pumpkin season is here, and we are taking it bloody seriously.

The excitement is genuine. Our fantabulous Head Chef Laurence with Warm Spiced Rice Pudding, Pear Sorbet, Wild Pear Ice Cream, Hazelnuts & Caramelized White Chocolate 😱