January 8, 2026 |
Stepping into Nora, a new addition to Canary Wharf’s dining scene, is like being invited into a contemporary interpretation of Istanbul’s vibrant food culture. It’s a place where street-food heritage and refined dining blend seamlessly. Owned by well-renowned brothers Ozgur and Sidar Akyuz, the restaurant pays homage to the dynamic flavours of the Ottoman era serving up bold flavours, exceptional grilling and dishes that are both comforting and refined, all while adopting a sharing concept.
Nora, which only opened its doors in November of last year, felt remarkably self-assured for a new restaurant. Nestled within the glass forest of Canary Wharf, the atmosphere shifted the moment we walked through the door. Nora felt intentionally positioned as a fitting counterpart to its corporate, polished surroundings. The first thing I noticed was the warmth, not just from the lighting, but from the room itself. A steady hum of conversation filled each table and contemporary music played subtly in the background, adding to the mood without demanding attention.
Nora’s interior is so intricately designed it’s almost a challenge to describe it. But in short, designed by Ola Jachymiak Studio, the space strikes a perfect balance between casual and elevated. Warm lighting, natural wood accents and Anatolian textiles create a welcoming space that feels elevated without slipping into formalities. The restaurant-goers reflected that same ease, stylish but relaxed, a mix of couples, small groups and lingering post-work diners. It was clear people were there to spend time, not rush. The overall effect was dynamically immersive, and my partner and I quickly forgot that we were in the heart of Canary Wharf. Instead, it seemed as though we’d been transported to a place far more evocative.
The service matched the room perfectly. Our server greeted us with warmth and confidence, guiding us through the menu without a hint of salesmanship, instead taking a genuine interest in our preferences and, more importantly, our hunger levels.
We arrived on a Saturday evening for dinner, hungry, curious and in need of something grounding. Our gastronomic journey began with drinks; a crisp glass of Turkish white wine for myself and the Amoss Vodka Martini for my partner. The martini did exactly what any expertly crafted martini should: be sharp, bracing and immediately settling.
At the heart of the kitchen? Head chef Daniel Alt, whose expertise was evident from the very first dish. His experience at The Barbary, Studio Paskin and Ottolenghi brings a thoughtful and respectable approach to Turkish and Ottoman Culinary traditions, interpreted through a contemporary lens. Each dish combines balance, precision and boldness.
There was no better way for us to start our gastronomic feast than with a beautifully curated spread of dips and breads, an opening that set the tone for every eat that followed. The cacik with cucumber was fresh and perfectly balanced, while the charred aubergine with yoghurt and pul biber butter delivered smokiness with layers of flavours that both surprised and delighted our taste buds. It was the hummus with confit lime and aubergine that stole the show though. It stood out for its depth and creaminess which was delicately lifted by its sharp citrusy additions. The freshly baked breads, particularly the sesame and caraway pide, arrived warm and pillowy, perfect for scooping up every last bit of the indulgent house dips.
What followed was a generous selection of sharing dishes – Nora’s signature – each inviting exploration and fresh flavours. The pulled lamb manti was a comfort-food masterpiece, with soft dumplings filled with lamb so tender it almost seemed to melt on our tongues, finished with confit garlic yoghurt and an aromatic tarka oil that brought everything together beautifully.
The seafood selection only bolstered the experience. The squid with pul biber butter was expertly cooked, supremely tender and finished with a gentle chilli warmth that enhanced rather than overwhelmed. Meanwhile, the oxtail fasulye with tomato and butter beans was satisfying, rich and hearty without feeling heavy.
When it came to the grill and its main dishes however, the allure of Nora truly shone. The Adana kofte packed serious flavour; spiced, juicy and perfectly complemented by confit garlic yoghurt and tomato sivri. I could probably eat it everyday and never get tired of it. The chicken thigh with roasted garlic yoghurt was yet another exceptional acknowledgement of Istanbul’s vibrant cuisine, as it was succulent, well-charred and expertly elevated by the creamy, savoury yoghurt.
Our side dishes rounded out the meal perfectly. The pink fir potatoes were crisp, earthy and indulgent, while the seasonal leaf salad offered a much welcome freshness that balanced the richness of the dishes from the grill.
The finale made a strong case for why one should always save room for dessert – we certainly did. The chocolate tart with clotted cream was rich and moreish without feeling overwhelming, while the mandarin sorbet brought a bright, refreshing finish. The option to pair our desserts with Nora’s signature dessert cocktails felt thoughtful and well-judged. We were truly, in our sweet-tooth element.
Nora delivers flavour with confidence, each dish standing out in its own singular way, all within a space that feels rooted in tradition yet polished for a today’s London. Whether you’re there for a long lunch, a relaxed dinner, or a meal that feels special without being formal, Nora is a place that will linger in your memory long after the last bite.
Photography by Rebecca Dickson.
Head chef Daniel Alt
