A narrow street leads you to this somewhat hidden gem. The waterside setting is a draw in itself, but the main attractions are the barbecue and tandoori oven. With a sure hand, the chefs flame-grill aubergine, for example, and then season it with chilli and five-spice powder. Their marinated lamb and beef are cooked to juicy perfection, generously spiced and served with lavash bread that has been briefly crisped up on the barbecue. The various mezze, salads and desserts such as halva stay true to tradition. And for this price point, the value is fantastic!