A great gozleme is an art. Like the airy storeys of a real croissant, each layer of pastry needs to be rolled by hand and stretched out finely, then folded so it’s crisp from end to end. It’s a time-consuming task, and one that’s been perfected at Goz City's two locations.
It’s more finished than your average gozleme van: there’s Budvar Pilsner on tap, Effes in a bottle and an enormous Synesso machine pumps out 5 Senses coffee. On Friday nights the bartenders mix up a selection of Espresso Martinis.
With women laughing as they stretch out pastry, and baristas needling the smart young waiters, there are good vibrations from the get-go.
But, as the name clearly suggests, the main game’s the goz. Spiced and seasoned using fresh herbs, there are four standard options: herb beef; herb chicken; cheese and spinach; and mushroom and veg. There are also rotating specials which test-out non-traditional gözleme, such as Moroccan lamb, braised beef, or shank off the bone.
Sure, it’s simple, but it’s a pleasure. Fresh pastry straight from the grill, the slight funk of cheese and a bottle of beer doesn’t need any adornment.
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