ZEYTIN & KÖZ
Wood-fired grills, slow-cooked classics and generous meze — Zeytin & Köz brings the warmth of a real Anatolian table to the heart of London.
Zeytin & Köz — "Olive & Ember" — began with a simple idea: bring the unhurried, generous spirit of an Anatolian family table to London, cooked the way it has always been done, over real charcoal.
Every dish is built from scratch daily: bread proved overnight, meze made to order, and lamb marinated for 24 hours before it ever meets the grill. It's a slower way of cooking, and we think you can taste the difference.
Every kebab is cooked over genuine oak charcoal — no gas, no shortcuts.
Meze and bread made fresh every morning, sourced from British & Mediterranean suppliers.
Led by Chef Kaan Demir, trained in Gaziantep — Turkey's culinary capital.
A private room for 10–24 guests, perfect for celebrations and events.
"Fire needs patience. Rush it, and you lose everything that makes Anatolian cooking what it is."
Born in Gaziantep and trained in the fire kitchens of Istanbul, Chef Kaan brought his craft to London over a decade ago. Every skewer, every tray of baklava and every ladle of lentil soup at Zeytin & Köz carries his family's recipes — refined, never replaced.
— Kaan Demir, Head Chef
Fill in your details and we'll confirm your table over WhatsApp within minutes. For parties of 10+ or private dining, please call us directly.