Restaurateur Dom Hamdy and chef Keiran Mustafa will launch Kismet in Borough this July, a new restaurant inspired by the traditional meyhanes of Istanbul and Northern Cyprus.
Opening above The Globe Tavern on Thursday 16 July, Kismet will begin a year-long residency in a space that has previously hosted concepts including Chishuru and Tou.
The meyhane, a traditional local tavern or pub with live music, has long been one of the great social institutions of Istanbul and Northern Cyprus, where food, drink, music and conversation flow, and dishes arrive in waves rather than formal courses.
Kismet brings that spirit to Borough, with a menu centred on meze and mangal-grilled kebabs, available à la carte or as a set menu.
To start, guests can expect meze dishes including Zeytinyağlı Taze Fasulye, braised green beans in olive oil; Atom, buffalo milk yoghurt with chilli butter; Bulgur Köftesi, fried stuffed bulgur wheat dumplings; and Yaprak Ciğer, fried lamb’s liver.
From the charcoal grill, dishes will include Kuzu Şiş, lamb leg with tail fat, and Şeftali Kebabı, a Cypriot minced lamb and beef kebab wrapped in caul fat. Sides will include Meyhane Pilavı, a traditional Turkish dish made with bulgur wheat and tomatoes, and Patates Kızartması, fried Cyprus potatoes.
Desserts will include Fıstıklı Dondurma, pistachio ice cream, and syrup-laden Baklava.
Raki, Türkiye’s anise-spiced national spirit, will sit at the heart of the drinks list, with several styles available by the glass or bottle. Regulars will also be encouraged to buy a bottle and leave it on Kismet’s shelf for their next visit, a nod to the meyhane custom of treating the table and the bar like a second home.
The wine list will focus predominantly on producers from across Türkiye’s wine-growing regions, showcasing both indigenous grape varieties and internationally recognised grapes grown on Turkish soil.
Producers will include Sevilen, one of Türkiye’s most respected wineries, and Kuzubağ, a female-led team working with native Aegean varietals. The wines, characterised by freshness, minerality and salinity, have been selected to pair with the richness and smoke of charcoal-grilled meats and meze.
Alongside the wine list, Kismet will serve Basketcase, a bottled lager brewed in partnership with Coalition Brewery. The beer is named after the men once employed by Istanbul bars to carry particularly enthusiastic patrons home in person-sized baskets strapped to their backs.
Non-alcoholic options will include Uludağ Gazoz, the iconic citrus Turkish soda, and Ayran, a fermented yoghurt drink.
A traditional Turkish musician will play live weekly, adding to the warm, convivial atmosphere that defines the meyhane table.
The restaurant has been designed by Studio Adra in collaboration with Hamdy and Mustafa, drawing on the understated, well-worn character of Istanbul’s meyhanes. Dark wood finishes, nicotine-stained paint, white tablecloths, low ambient lighting, black and white photography and traditional lace window dressings will combine to create an interior intended to feel warm, classic and lived-in from day one.
“Growing up in a Turkish-Cypriot family, food was always at the centre of gatherings,” said Mustafa. “The meyhane has long been one of my favourite expressions of hospitality; generous, lively and built around sharing.”
Hamdy added: “I’m thrilled to be bringing Kismet to life with Keiran. Having worked together on a number of projects and having spent a significant time together in both Istanbul and Northern Cyprus, we share a deep appreciation for the culture, hospitality and traditions that inspire Kismet.
“What excites me most is that we’re creating something genuinely distinctive – our own interpretation of the traditional Turkish meyhane, drawn from Keiran’s heritage, but thoughtfully reimagined for London.
“It’s also particularly meaningful for me to be returning to Borough Market, where my journey in food began more than a decade ago. To launch a new restaurant here feels like a full circle moment.”
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