Elif

Both at its larger restaurant in Childwall and in this cosier version overlooking characterful Lark Lane, Elif’s main draw is its wonderful Turkish barbecue flavours. Look to the ‘charcoal specials’ section to find the meat of the menu: the likes of tavuk shish, where marinated chicken kebabs are slowly turned over glowing coals. Succulent kaburga lamb ribs might also get a grilling, dripping their juices into the barbecue. Whole fish come delicately seared, and all these dishes are served with overflowing plates of mixed salad. There are even various güveç casseroles for stew-lovers. Start with meze, either cold – cooling cacik (minted yoghurt with cucumber and garlic), classic hummus, or smoked aubergine pâté – or hot snacks such as fried lamb’s liver or pastries filled with feta. Finish with baklava or Turkish delight ice cream and accompany the feast with cold beer or crisp white wine. You might almost be on holiday.

Located on Bold Street, Elif is an authentic Turkish barbecue restaurant that offers diners a laid back, traditional dining experience. It’s a small and intimate restaurant, with a romantic and rustic feel. Everyday, between the hours of 12 and 6pm, Elif offers a two course deal that is incredibly affordable, alongside a brilliant selection of a la carte dishes available all day long.

The Elif menu begins with Cold mezes like chargrilled peppers topped with feta cheese, olive oil and a hint of garlic, along with minted Turkish yoghurt, smoked aubergine puree and tender leaves of fresh spinach in a yoghurt sauce. If you prefer to start your meal with a hot dish, try the soup of the day, a pan-fried pastry filled with minced meat and spices, or the Roman-style deep-fried homemade fresh calamari. Elsewhere, a plate of arnavut cigeri sees pan fried pieces of lamb's liver served with an onion salad, spicy Turkish sausage is grilled on charcoal and the hellim is a much loved Cypriot cheese that is lightly grilled and served on lettuce. The charcoal specials are where the menu really comes to life. A prime example is the Adana, a renowned dish from the south of Turkey that is made from chopped prime lamb, mixed with with peppers, flat leaf parsley and flaked chilli.

For your main dish, there’s a traditional Turkish feast of grilled lamb or chicken pieces served with bread, yoghurt and tomato butter sauce, or an authentic Turkish moussaka made with lamb mince, aubergine, courgettes and carrots, cooked in a tomato sauce and finished with bechamel sauce. Seafood specials at Elif include the kremali salmon with onion, green peppers, red peppers, spinach, mushrooms, and a creamy sauce, along with a veggie favourite of falafel made with pureed deep-fried chickpeas and celery with spices.