E13 BBQ HOUSE - (Near , london)

Olivia Eales Had an amazing lunch yesterday catching up with a friend!! Lewis was our server and he was amazing, great sense of humour and easy to talk to, definitely bettered and already great experience, thank you Lewis!!

Noemi Gergely Enjoyed the meal, service was great with friendly staff. Can not fault anything. We will definetly come back when we fancy Italian.

Alex Henderson Absolutely fantastic food and drink, charming and prompt service, feels very authentically French, cant recommend it strongly enough. The French onion soup was rich and dark, the iberico ham croquettes were so impossibly light they felt like they were made of air as much as cheese - an absolute delight.

FHMC Fabian Hirose - Fabian Hirose Management Consulting Ltd At 19 Numara Bos Cirrik II, the defining gesture is not hospitality or atmosphere, but heat. Charcoal sets the tempo here, and everything else adjusts around it. The room carries the physical signs of that choice. Smoke drifts, bread is passed hot and pliable, and plates arrive with residual crackle. Tables are close because space is secondary to throughput. Nothing is arranged to slow the body down. The dining area is a place built for eating, not for lingering. Food arrives in volume and without apology. Flatbread comes first, toasted directly over the grill, marked by smoke and meat juices, and soft enough to tear continuously. It is eaten constantly, not as a side but as a tool. The Adana kebab follows, heavy and dense; the mince is bound by fat and spice, with heat present but steady. Chicken shish is cooked hard over fire, charred on the outside and improbably tender within, the marinade penetrating rather than coating. Mixed grills extend the same logic, favouring scale over selectivity and often surpassing appetite. The accompaniments sharpen rather than decorate. Onion, dressed with sumac and grilled, softened with pomegranate, yoghurt, and pickles, appears and reappears, cutting through fat and heat. These are not gestures of generosity. They are necessary counterweights. This is Turkish ocakbaşı cooking that prioritises force, fat, and repetition over refinement. The food expects hands, appetite, and decisiveness. It does not aim for balance in isolation but for the physical satisfaction that comes from sustained eating. 19 Numara Bos Cirrik II holds its place in London by remaining unapologetically heavy. In a city increasingly inclined to lighten and polish its traditions, this restaurant keeps its mass, and in doing so, its authority.

Andrew Yeshi’s serves delicious Ethiopian food at super affordable prices! It specialises in vegan food, but as meat-eaters we got one chicken and one vegan platter. A sample of different dishes was served, that all tasted absolutely delicious! The platter itself was also huge, and we couldn’t even finish it between two. Staff were lovely and portions are huge for what you pay - will be back!

Jason V We enjoyed the meat pies, rich and flavorful jollof rice with chicken, and deliciously seasoned fish. The dishes were bursting with authentic African flavors. The friendly service and warm atmosphere made the experience even better. Highly recommended for a great meal! And the puff puff were amazing.