Their wood charcoal oven is their pride and glory at Diwan Holzkohlegrill, as the name suggests.
You can go for any one of Diwans’ three locations and you’ll get delicious Turkish dishes, with a modern twist added to them.
Their Favoriten (10th district) location is a funky-looking place, with (fake) cowhide booth seat covers and mighty big industrial lights hanging from the ceiling. The design of the place is really well thought through and original.
Diwan specializes in a charcoal grill, and we gotta say, they really do make a mean Sofeli (a spicy minced lamb and veal skewer). It’s served up with toasted bread, yogurt, and a homemade tomato sauce. Their list of dishes being cooked up on the grill is extensive, including lamb chops to lamb skewers, to a very tasty Iskender (döner kebab prepared from thinly cut grilled lamb, topped with hot tomato sauce over pita bread). They’ve also got a mixed meat plate in the mix – ‘Diwan’s Mosaik.’
After our mains, we went for the ‘Paree,’ which is a Semolina dessert, with a honey-sugar syrup poured over the time, and served with a dollop of Maraş ice cream. If you haven’t had the luck to try Maraş in Turkey yet, you’ve got to order this. But please, if you ever have the chance, try it in Turkey, as the whole experience of buying it from a traditional ice cream vendor is what makes it so special.
What is very unique about this restaurant is their fun twist on the traditional Turkish starter Mezze dishes. Even though original Mezze is * insert chefs kiss noise* their “Humpa”(Hummus topped with Pastirma, which is a kind of beef jerky) and their “Kuttl” soup (or in Turkish İşkembe Çorbası, which is essentially a tripe soup) tastes just like in modern restaurants in Izmir (Google map it). This really won Diwan extra points in our Turkish cuisine-loving hearts.