The fine tastes of Istanbul have arrived in Marylebone, with a simple philosophy to fill stomachs in stylish surrounds: ‘choose good ingredients from producers that are passionate, treat them with respect, lick them with fire and let them shine.’
YOSMA is based on the traditional Turkish meyhane (a traditional tavern where locals gather to eat, drink and get merry), and sees executive chef Hus Vedet — a Londoner with Turkish roots, who’s worked with Jamie Oliver and Martin Morales — putting his own stamp on classic dishes, in a restaurant where fire features heavily; much of the mouthwatering fare pit-roasted over coal.
Designed by Afroditi Krassa, interiors are a rough-and-ready contemporary, with a nod to Istanbul’s history — materials reflecting those traditional meyhanes, whilst local artist Neal Fox (renowned for his pop culture-infused scenarios of anti-establishment debauchery) has produced bespoke artwork to compliment the monochrome aesthetic; table tops accented in deep wood and dirty pink marble elevate the rawness of the space.
Representing more than just ‘a place to eat’, YOSMA blends the three pillars of Istanbul’s social culture: meyhane, mangal (barbecue), and seafood from the Bosphorus. And, that, we can raise a raki or three to. Şerefe!