Mangal 2

Verdict

Mangal 2 has held an Opinionated About Dining Casual Europe ranking every year from 2023 through 2025, moving from Highly Recommended to #248 in 2025. That trajectory tells you what you need to know: this is not a neighbourhood curiosity that got lucky with a write-up. It is a deliberately progressive Turkish kitchen in Dalston that has been sharpening its offer over several years, and it is worth booking if ingredient-led modern cooking matters to you and you want something genuinely different from the city's standard fine-dining circuit.

If you have already been once and enjoyed it, come back with more intention: go on a Friday lunch or Saturday to get the full menu window, and order around the sourcing-forward dishes rather than defaulting to what you know from traditional ocakbasi.

The Restaurant

The room at Mangal 2 earns its place in the decision. The space has been in service since 1994 and it shows in the right ways: worn furniture, a well-used open kitchen, a ceiling of whitewashed plaster broken up by spotlights. The ultramarine blue walls cut through what could otherwise read as a tired neighbourhood grill, and the effect is a room that feels lived-in and considered at the same time. It seats the kind of crowd that mixes long-standing locals with food-aware visitors who have tracked down the OAD listing. The noise on a busy Friday evening runs high, which is worth knowing if conversation is the point of the meal.

The cooking is the work of the Dirik family: opened by Ali Dirik in 1994, it has been developed by sons Ferhat and Sertaç, with the pandemic period serving as the reset that shifted the menu toward what it is now. Note that Sertaç Dirik has since stepped back from his role as head chef and co-owner, though he retains some interest in the business. The kitchen's direction, however, remains clear.

What makes Mangal 2 worth the trip is not the format but the sourcing. The menu draws on the kind of supplier relationships more commonly associated with destination tasting-menu restaurants. Matt Chatfield's Cornish mutton — the cull yaw that has become a reference point for British chefs prioritising flavour and sustainable production — appears here in kofte form. Sourdough pide comes with cultured kaymak butter. Mushroom manti are made with cordyceps and served with confit garlic yoghurt. These are not generic Turkish dishes with a modern garnish. They reflect a kitchen that is buying deliberately and cooking to show the ingredients rather than bury them. The influence of Copenhagen's kitchen culture, where Sertaç spent time, is present in the fermentation and precision on the plate without being performed.

The lamb shoulder tandir with bulgur wheat stays close to its roots while the ezme alongside it is bright enough to make the dish feel current. Desserts follow the same logic: mountain-tea ice cream, barely sweetened rhubarb, grilled filo. The menu does not overreach, which is why it works.

A word on expectations: walk-in diners who settle in expecting a conventional ocakbasi at conventional prices do sometimes leave when they read the menu. The front-of-house team handles this with reported skill, redirecting to nearby traditional options. If you are arriving for the first time, know what you are booking before you arrive.

Ratings & Recognition

• Opinionated About Dining Casual Europe: #248 (2025), #267 (2024), Highly Recommended (2023)
• Google: 4.2 from 1,050 reviews

Booking

Booking difficulty is low. A few days' notice is typically enough for most sessions, though Friday dinner and Saturday service are the busiest windows. If you want a specific time rather than whatever is left, book earlier in the week for that same weekend. The restaurant is closed on Sundays. Friday lunch (noon to 3pm) and Saturday all-day service (noon to 9:45pm) are the two slots that give you the most flexibility if you are combining a meal with other plans in the area.

How It Compares

Pearl Picks: More London & Beyond

For more options across London, see our full London restaurants guide, our full London hotels guide, our full London bars guide, our full London wineries guide, and our full London experiences guide.

If you are drawn to ingredient-led cooking in the UK, L'Enclume in Cartmel and Moor Hall in Aughton are the benchmark for produce-first tasting menus. Hand and Flowers in Marlow offers a different register , pub-format, serious kitchen , at a more accessible price point. For destination dining further afield, The Fat Duck in Bray and Gidleigh Park in Chagford remain two of the most considered experiences in England. In the US, Atomix in New York City is the closest international parallel to Mangal 2's model of using a non-European culinary tradition as a base for ingredient-led fine cooking.