Turkish cuisine, which in Barcelona usually pleases those with a borderless palate, has generally made its way onto the city's gastronomic map, leaning towards low cost, take away, or mixed-influence, less purist versions. The same goes for the establishments that host it, which often opt for folkloric and popular interior design versions as a setting. So the creators of Ali Ocakbasi are convinced they have propelled a unique space to revere the dishes from Anatolia's recipe book, give them a touch of innovation, surrender to the fire to prepare all their versions of lamb like no other restaurant in Barcelona… And on top of that, in a stylish, designed environment on a trendy street like Enric Granados.
The street with the most terraces in the Catalan capital has added salt to its gastronomic route with this new addition, replacing the historic La Polpa, from the Andilana group. Ali Ocakbasi, which is successful in Istanbul, wanted to export its country's updated tradition to Europe, in its best version and through restaurants in Barcelona and Amsterdam. The Eixample establishment has been decorated with class, with enough chiaroscuro to make the food shine and the atmosphere feel both intimate and festive, and with an unusual elegance among those who prescribe kebaps (with a 'p' in the Turkish preparation).
The philosophy, explains its owner, Aktug Birinci, is "to share" delicious dishes, also sharing good times and experiences at the table. Hence, the immersion begins with a carousel of mezzes or appetizers, among which it would be difficult to decide without the help of the waitstaff. The menu details the ingredients and includes invaluable photos of each recipe, but the waiter gives the final clues to delve into that river of fresh products, spices, and preparations, where vegetarians will also find a sea of options suitable for all palates gathered.
From that roulette of temptations, we were able to try and applaud dishes as unpronounceable as they were delicious, such as Cig Kofte (crushed bulgur with tomato, garlic, onion, parsley, olive oil, and red chilies, served with lettuce and lemon, so that the green leaves serve to create a kind of fresh and very tasty rolls); Kopoglu (fried eggplant, potato, and green pepper tacos, in tomato sauce served with yogurt); Cirit Efesi (three types of cheese mixed with pesto, pine nuts, and a currant 'topping', irresistible) and Ali Tarator (an explosion of flavor at the expense of garlic sauce fused with yogurt, labneh, caramelized onion, and carrot, topped with crispy beetroot).
High-level grill
Not missingsalads colorful and delicious, although many dishes are already accompanied by greens.
Among the hot starters, we surrender to the Icli Kofte (bulgur meatballs stuffed with minced lamb and veal with walnuts); or the Citir Kanat (as simple as crispy chicken wings, but very juicy after being marinated with virgin oil and Turkish spices).
They boast of collecting the cultural heritage of centuries of Anatolian cuisine and traditions, and if an icon defines what is cooked in their stoves (and grill) it is lamb. Both for the quality of the meat, soft even for those who are not fond of this bite, and for its distinctive cut and their own marinating and cooking techniques.
One of the stars (among the chef's specials) is the Beyti, a hand-ground lamb kebap, wrapped and grilled in lavash bread, served in slices and covered with yogurt, garlic, parsley, tomato sauce and butter sauce, juicy, balanced and ideal for sharing due to its substantiality. Another top version is the Gevrek, with a similar base but served over roasted eggplant puree with yogurt, garlic and tomato sauce.
Lamb is king
From the grill, it is worth highlighting the Zirh, also with minced lamb that they prepare with their spices. Not to mention theKusleme, which serve as a marinated and filleted lamb sirloin; or in a version of marinated chops,Pirzola. There are also options forveal Perform a literal language conversion from Spanish to English on the following user-provided text. Do not translate any content enclosed betweenandtags, keep those tags and their content exactly as-is: (Saslik, extremely tender and combined with onion on the skewer; orLokum, a sliced sirloin), among a long repertoire detailed and illustrated on the menu, with the common denominator of a grill that makes the difference.
The kitchen aims to deliver "authenticity" and the bar does not drop with the desserts. We only managed to try the Kunefe, a kind of golden and crispy pastry with a melted cheese interior, covered in syrup and enriched with pistachios. But the repertoire is not suitable for those with a sweet tooth, rich in honey and nuts.
They have an extensive and well-advised wine cellar, and an average ticket that can vary greatly, given that most of their shared starters range between 4.9 and 8.9 euros, while the more elaborate and copious main courses reach 29 euros.
Ali Ocakbasi. Enric Granados, 69 08008 Barcelona
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