It all started with Tas The Cut in 1999.

The Tas restaurant name is synonymous in showcasing Anatolian Turkish cuisine as it should be. This iconic eatery has branches across London, all designed to immerse the diner in a contemporary Turkish style setting with a warm, friendly atmosphere. Whether it’s a group booking, dinner for two, quick lunch or fun night out, Tas Restaurants are perfect for any occasion.

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All dishes are prepared by a loyal team of highly skilled chefs using fresh, seasonal produce to the highest standard offering a delicious mix of classic and modern dishes, all served daily.

In all the Tas Restaurants you’ll find a vast selection of hand prepared hot and cold meze, small plates for sharing, including the classic Tas style hummus dip, made in-house to a secretly guarded recipe served with freshly baked, warm Turkish pide bread. The signature charcoal grill known as the Mangal, tempts you with succulent Shish Kebab, skewered meats and fish while other mains include traditional casseroles and seasonal specials. There’s plenty to enjoy for the vegetarians too, from the classic Imam Bayildi of roasted aubergines and tomatoes, to Dolma, stuffed vegetables, or taste the in-house special Mousakka, layers of aubergine and Cyprus potatoes covered with a creamy béchamel and Turkish Kasar cheese sauce.

And since then we have grown to 20 restaurants and we are still growing, with lots of new projects in the pipeline.

We would like to thank all who played a part and shared our passion for making great tasting food.

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Onder Sahan, CEO of the Tas Restaurant Group, opened his first restaurant on The Cut in 1999.

His passion for food preparation was apparent from the outset and his varied dishes and distinctive recipes were instantaneously greeted with excellent reviews.

In the last 20 years, he has opened a further eight venues throughout Central London, all of which have maintained the same high standards and been met with similar enthusiasm.

Over a career spanning 27 years, Onder Sahan has developed a unique style of his own. The meals remain true to their Turkish origins; however, they are lighter, more modern versions of the rich cuisine that the country is renowned for. Fresh seasonal ingredients, distinct aromatic spices, and harmonious flavors are his trademarks, with all of his dishes impeccably cooked and beautifully presented.

Over the years he has maintained his passion for cooking and has received many accolades along the way.

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