Tabure in St Albans is a smart, modern Turkish restaurant serving authentic cuisine and displaying great skill (and flavours) in the process.
We ate lunch here and opted for the set menu – £15 for two courses or £19 for three. As is traditional in Turkey, their concept is one of sharing – and the servings were big enough for us to do so.
We started with tasty courgette fritters with fresh herbs and feta cheese, accompanied by a tangy mint, labneh and yogurt dressing. For mains we chose eriste – a Turkish pasta dish served with peas and broad beans, finished with mint and feta – and the beef kofte with sumac labneh yogurt served with crispy baharat pitta. This was a really flavoursome dish.
To finish we shared a lovely pistachio creme brulee infused with Turkish delight and rosewater, plus some traditional baklava. The latter was served with elderflower syrup and clotted cream, providing a lighter, more delicate, less sweet taste than you usually associate with baklava.
Tabure sources all its ingredients daily and is rightly proud of its organic meat, which comes from two Welsh Farms: The Rhug Estate for beef and lamb (Salt Marsh when available) and Capestone Organic for chicken.
Tabure also has a sister restaurant in Berkhampstead.
By Philip Seaman, editor-at-large