Leydi, a venue celebrating the vibrancy of Istanbul’s eating culture, is the latest creation from Ennismore for the soon-to-open Hyde London City.
Bringing new life to the historic Spiers & Pond building in Farringdon, the all-day restaurant has been created in collaboration with Chef Selin Kiazim and features generous, celebratory Turkish food designed to be shared. The 90-cover dining room features plush banquettes, warm lighting and understated references to the city’s architecture and interiors.
“Istanbul, like London, has that frenetic energy of a port town, where cultures and flavours mingle and develop,” explains Kiazim. “My vision for Leydi is creating a stage for this rich culinary tradition. The menu is full of unapologetically delicious dishes that define the Istanbul dining tradition, designed to be enjoyed with friends and family long into the night.”
The day begins with breakfast options reminiscent of Turkish morning feasts. House pastries will include Böreks and Tahinli, a caramelised tahini spiral, or stuffed Lavash rolls and egg dishes such as Menemen.
For lunch, dishes evoking the spirit of Istanbul’s famous markets include house-made döner with freshly baked lavash, an Islak burger—a spiced beef köfte bun drenched in garlic tomato sauce—and dayboat seafood fried in a semolina crust and served with green chilli and coriander ezme. Kiazim’s signature stone oven-baked Lahmacuns and Pides also feature.
In the evening, Leydi takes inspiration from meyhanes: the warm, and festive tavernas that have been the meeting place of the world for centuries. Menu highlights include popular mezes like Muhammara, baked hummus with pastirma and smoked aubergine, all complemented by freshly fired Turkish breads.
Central to Kiazim’s cooking and the Leydi menu is the Turkish mangal (wood-fired grill), offering traditionally hand-chopped Adana kebap, Welsh lamb kebap with dripping pide, and chicken thigh shish with a fragrant fenugreek marinade. The meal is rounded off with desserts including Turkish ice cream with pick and mix toppings, Pistachio katmer, and the stuffed kadayif pastry known as Künefe.
Head Chef Halil Simsek helms the kitchen, having previously worked alongside Kiazim at her acclaimed restaurant Oklava, started his culinary journey at Istanbul restaurants such as Ristorante Italia di Massimo Bottura, Toi, and Must.
To drink, expect free-flowing raki, wines from Turkey, Lebanon, Greece and cocktails with a touch of spice and smoke. Mixologist Kevin Patnode, who is two-time winner of the best bartender in Turkey, has created the bespoke drinks list for Leydi, with highlights including a Lion milk’s spritz made with raki, coriander seed, elderflower liqueur and sparkling wine.
