Tabure is a reflection of Hulya’s childhood in Turkey, cooking with her mother, family and friends, buying fresh ingredients from sustainable sources; always aware of the provenance. Like Turkey, our menu is something of a melting pot, with an array of dishes including tava from Diyarbakir, kofte from Inegol, lambs liver from Sanliurfa, as well as fish and vegetables from the Aegean, where fresh ingredients are plentiful.
Whether you’re vegan, vegetarian, a meat eater or a fresh fish fanatic, our menu has something to delight every palette. We’ve even added our own touches to authentic dishes, such as truffle oil in the fava beans or using less syrup but more walnut in our baklava. The details are important, but more than anything Tabure is about sharing great food with friends