Rüya - Mayfair, London

Anatolian gastronomy has been elevated to new heights in the capital in 2018 and Rüya is the latest restaurant to champion the cuisine, bringing it damn close to perfection. The restaurant borrows its name from the Anatolian word for 'dream' and is the second of its kind. It has a sister restaurant in Dubai and a pretty pedigree - delivered to London by the team behind Coya, Zuma and Nusr-Et (Salt Bae's famous Anatolian grill). Situated in Grosvenor House Hotel just a minute from Park Lane, it offers an ambience to match the superlative quality of its cooking.

Nestled in a long narrow room on the ground floor of the hotel, Rüya was designed by Conran & Partners to dazzling effect. Once beyond the cloak room, guests pass a DJ booth which comes into play later in the evening and enter The Mekan - a bar serving an excellent array of cocktails drawing inspiration from all corners of Turkey. The breath-taking design similarly gleans from the east with gorgeous gilt modernist chandeliers, a display of copper raki stills, zellige tile spread generously throughout, sumptuous seating strewn with plush pillows and an exceptional private dining room.

Chef Colin Clague made the rounds at Jean Georges and Rüya Dubai before making the move to London. His menu offers a top-shelf take on Anatolian cuisine. In my mind the litmus test for this is lahmacun, and the one on offer had dough so aerated that it felt like it might hover off the plate. But everything was exceptional: the Isli Patlican aubergine puree with walnuts and crispy coated aubergine chips; the 24 hour slow cooked shortrib with Anatolian chilli barbecue glaze, spiced conya and a chickpea puree; and the Izgara Karides - grilled prawns with pickled fennel butter with shaved fennel salad. There wasn't a dish that ran afoul of excellent.

We were very pleased with our experience at Rüya and are confident that you will be too.