Zahter / Our story
01Hikâyemiz/Our Story
A family story, cooked over fire
Zahter began with one chef's love for the food of Istanbul. Today her family carries it on — just off Carnaby Street.
Esra Muslu, founding chefWhere it began
Esra's Istanbul, in London
Zahter is the vision of chef Esra Muslu. Born and raised on the food of Istanbul, Esra spent her career cooking across Istanbul and London before opening Zahter on Foubert's Place — her first solo restaurant in London.
She wanted a place that felt like a Turkish home: generous plates for the middle of the table, bread from the wood oven, and cooking that respects the ingredient. Contemporary, but rooted in Istanbul's heritage.
Esra's path
From Melbourne to Carnaby
A career spent in some of the most respected kitchens in Istanbul and London.
Trained as a chef
Studied culinary arts at Swinburne University.
Moreish
Opened her first restaurant in Istanbul.
Shoreditch House & Ottolenghi
Head chef at Shoreditch House and at Ottolenghi Spitalfields.
Carousel
A celebrated residency at Carousel.
Zahter opens
Her first solo London restaurant — and the one she called her own.
In loving memory
Esra Muslu
Esra built Zahter to share the food of the city she grew up in. She is deeply missed, and her recipes, her standards and her spirit still guide everything we cook and every guest we welcome.
Founding chef / her legacy continues
The Zahter kitchenZahter today
Carried on by family
Today Zahter is run by Esra's sister, Yasemin Efe, and their family, alongside partner Simay Kamer of QFood.
The kitchen still cooks over wood and charcoal, the menu still follows the seasons, and the welcome is still pure Turkish hospitality — warm, attentive and generous.
Join the family — careers →How we cook
Three things we never change
Cooked over fire
Breads, seafood and skewers from the wood oven and charcoal grill of our open kitchen.
Led by vegetables
A seasonal, olive-oil table where Anatolian produce takes centre stage — meze, salads and olive-oil dishes.
Original producers
Artisan ingredients from the growers and makers of Turkey and beyond, cooked with modern technique.
Basında/In the press
"The best baklava I have ever eaten"
"A colourful Turkish restaurant just off Carnaby Street"
"Syrupy sweet deliciousness"