Expect authentic, contemporary Anatolian cuisine in a lively, relaxed setting in the Grosvenor House hotel on Park Lane. Named Rüya after the Turkish meaning for dream, the restaurant has executive chef Colin Clague at the helm, who has previously worked at Zuma London, Qbara and Jean Georges Dubai. Inspired by restaurateur Umut Özkanca’s Istanbul heritage, Ruya offers a taste of contemporary dishes from the various Anatolian regions, stretching from the Mediterranean to the Black Sea.
Expect the menu to take you on a culinary journey through the food regions of Turkey with mezes from Marmara, Pides from the Black Sea region, olives from the Aegean Sea and kebabs from South eastern Anatolia. The design (also by Conran & Partners) is set to reflect the rich heritage of Anatolian and Turkish cuisine but with a modern style drawing upon elements of Turkish history and the meeting of Eastern and Western cultural influences from the Byzantine and Ottoman Empires to the present day.
A taste of Turkey
24-hour slow-cooked short rib with Turkish chilli BBQ glaze and spiced Konya chickpea purée; Zeytinyağli ahtapot, marinated and grilled octopus with black-eyed beans and apple vinaigrette; and two cheese pide from the Black Sea with slow-cooked egg.
The Black Sea made with rye whiskey, cognac, vermouth, raisin, cinnamon and bitters, alongside a large selection of raki, Turkey’s anise-scented national spirit.