top of page




Established in 2014, Tuana is a fresh new Turkish restaurant in London's Muswell Hill. Tuana Restaurants traditional Turkish and Mediterranean recipes create an authentic taste of the homeland. Tuana is a family-run establishment, preparing food with elements of passion, presenting it in an enticing manner characterised by Tuana's brand identity. Turkish recipes that we know today were originally derived from Greek, Armenian, Jewish, Persian and Arab styles cross-fertilised and called 'palace cuisine'. The huge menu is surely fit for a king with a smorgasbord of vibrant tastes bursting forth from the list. Ottoman charcoal dishes include the classic Doner incorporating different meats; Shish dishes; and the Turkish Cypriot speciality of Cypriot Seftali Kebab. The selection of house specials originate from many generations of families cooking in the Mediterranean's remote villages, with minced lamb a common ingredient characterising these dishes along with lamb cutlets and lamb shoulder.


Seafood lovers are treated to a selection of salmon, sea bass and sea bream for an authentic taste of the ocean a la Tuana-style. No traditional restaurant of this kind would be complete without the inclusion of hot and cold Meze platters, and prospective guests hoping to see this on the menu won't be disappointed. Vibrant colours, rich flavors, tenderised meats and piquant juices make for a mouth-watering experience at Tuana which is rounded off with a traditional Turkish tea or coffee.


Those seeking an alcoholic beverage can enjoy all that the adjoining cosy bar has to offer. Whether the tipple of choice is wine, cocktails, whiskey or beer the options are warming and intoxicating. Tuana's neutrally decorated, roomy eating area doesn't detract from the colour of the dishes. Indeed, the interior takes a back seat to allow Tuana in London to shine for its culinary endeavours and skilful representation of Turkish gastronomy.


By the time the Ottoman Empire was established, Turks had assimilated and adapted a wide range of culinary traditions; the empire's subsequent expansion further increased this cross-fertilisation with the cooking schools of other cultures.


In the Ottoman capital, Istanbul, these diverse inputs came together to create what we today call "Turkish Cuisine". The essence of these recipes were drawn from Greek, Jewish, Armenian, Persian and  Arab styles to give rise to "palace cuisine".

bottom of page