Yakamoz is by father-son duo Ali and Ogulcan Atay, who also own Halikarnas across the street. While Halikarnas delivers more traditional Turkish, Yakamoz is a place for chef Cagri Ergin to play with the genre. White walls are decorated with landscapes you might find in a mountain cabin and, when grouped together, the small plates make for a fantastic feast.

Kofta balls are served over a creamy yoghurt-and-almond situation, doused in mild chilli oil. Saganaki comes in a thin layer on a small cast-iron platter maximising the sizzle-to-surface ratio and is punctuated with a whisper of honey.

Sauteed green beans sing with garlic, piled over a rich beetroot yoghurt. Pide and complimentary bread from the wood-fired stove are fantastic. Value, generosity and the quality of the food set Yakamoz apart.