The Market at Bosphorus
Time Out Says
The décor does full justice to the restaurant’s market theme and the best bit of the interior is an open kitchen where you can see chefs tossing and shaving fresh meat. We also struggle to take our eyes off the ceiling. Metal beams are stacked in a criss-cross pattern, like shelves, radiating alternating patches of red and white light. It adds a really glamorous touch to an otherwise laidback space. Back on the floor, wooden furniture is encased with scarlet and grey shades of upholstery.
The cutlery, plates, table runners and napkins are all simple. It’s the kind of spot we’d feel comfortable returning to several times a week.
The menu comes on a tablet and despite the good photography, there are spelling errors on some of the dishes. The beverage selection looks incredible but if we’re going to load up on calories, it’s going to be from the brilliant looking meats.
We start off with a classic cig kofte. Unusually, it’s a vegetarian version made with bulgur. We’re impressed with how good it tastes without raw meat. It tastes good with extra lemon. There’s a dedicated pide menu and our beef choice is a little underwhelming if we compare it to the other dishes.
Being a steakhouse predominantly, the choices for mains are plenty. Our waitress suggests the beef fillet leaves. Thin slices of medium rare tenderloin are placed on a massive axe atop a wooden platter. Our knives slide right through and from the first bite we’ve concluded this is one of the best steaks we’ve tried in Doha. The meat is excellent, it’s cooked and seasoned perfectly and the only reason we’re frowning is because it’s over.
The staff are friendly, fun and very accommodating. Our server even tried to feed us with her hand at some point. We end the meal with baklava and Turkish ice cream, and it’s delicious.
WHAT IS IT...
A brand-new Turkish steakhouse
For the brilliant meats and impressive set-up
19 Feb 2020
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