Tas Restaurant

Borough High Street and the Turkish Table

Turkish restaurants in London have occupied a curious position for decades: plentiful in north London neighbourhoods like Dalston and Stoke Newington, where charcoal grills and late-night lahmacun have defined local food culture since the 1980s, but relatively sparse south of the river. Borough High Street, SE1, sits at a crossroads between the tourist-heavy pull of Borough Market to its north and the residential and commuter density of Southwark and Bermondsey beyond. It is in this context that Tas Restaurant, at number 72, is a casual Turkish restaurant in London with a price point around £25 per person, and it has built its presence over the years as a neighbourhood anchor in a postcode that has seen its restaurant offering change considerably around it.

The evolution of SE1 as a dining district is worth tracing. In the late 1990s and early 2000s, Borough Market's regeneration drew food-focused businesses across the area, and the streets immediately surrounding it began attracting a broader range of casual and mid-market operators. Tas arrived in this period, when Turkish cuisine in London was still largely confined to the kebab-and-meze format that northern postcodes had institutionalised. In SE1, that made the offer something different from what the neighbourhood's other dining rooms were providing.

How the Turkish Dining Category Has Shifted

To understand where Tas sits today, it helps to understand what has happened to Turkish dining in London more broadly. The category has split along two lines. One tier has remained resolutely casual: grill houses and ocakbasi restaurants where the focus is live-fire cooking, shared plates, and informal hospitality. The other has begun edging toward a more considered format, with venues like Mangal II in Dalston receiving serious critical attention for their evolution away from takeaway culture toward a more composed, sit-down offer.

Tas has historically occupied the accessible middle: a restaurant format rather than a grill house, with a menu that covers the breadth of Turkish cuisine including mezze, main dishes, and traditional desserts, served in a setting more suited to a sit-down meal than a quick stop. For the SE1 postcode, where competing mid-market options now include everything from Peruvian to modern Japanese, that positioning has required the restaurant to hold its own against a much broader casual-dining market than existed when it opened.

London's higher-end Turkish offer remains thin compared to the depth of, say, the city's Modern British or French fine-dining tier. At the top of London's restaurant hierarchy you find venues like CORE by Clare Smyth, Restaurant Gordon Ramsay, Sketch, The Lecture Room and Library, The Ledbury, and Dinner by Heston Blumenthal, all operating at £££+ price points with Michelin recognition. Turkish cuisine has not yet produced an equivalent in the capital. That gap is both a limitation and, for restaurants like Tas, a form of opportunity: the category is not overcrowded at the mid-market level in central London.

The SE1 Neighbourhood at This Moment

Borough High Street today is not the same street it was when Tas opened. The immediate area has become one of the more densely visited parts of inner south London, with Borough Market drawing significant foot traffic through the week and especially on Thursdays to Saturdays. This has created a split in the neighbourhood's dining character: one layer of operators that exists primarily to serve tourists and day-trip visitors, and another that maintains enough regularity of offer and pricing to hold a local customer base.

Tas sits in a physical location that captures both audiences. Borough High Street connects London Bridge station, one of the city's busiest rail termini, to the market, meaning footfall is consistent across the working week, not just at weekends. That consistent accessibility is a structural advantage for a mid-market restaurant that depends on volume rather than occasion dining. For visitors arriving by train, the walk from London Bridge to the restaurant is minimal, which matters in a city where the gap between transport hub and destination is often the deciding factor in where people eat.

The comparison that is most instructive here is not with the high-end addresses covered in our full London restaurants guide, properties like Waterside Inn in Bray, Le Manoir aux Quat'Saisons in Oxford, or L'Enclume in Cartmel, but with what the Turkish mid-market in London more broadly looks like, and whether SE1 is being served well by that category. The answer, for now, is that it is served with limited competition.

Reinvention in a Changing Postcode

For a restaurant operating over a period long enough to have seen a neighbourhood transform, the question of evolution is not abstract. SE1 has changed around Tas: new hotel openings, the expansion of Borough Market's influence, the gentrification of Bermondsey Street to the south, and the emergence of food-hall operators along the Thames. Each of these shifts has altered the competitive dynamics of the area. Restaurants that were differentiated a decade ago by their mere presence in the postcode now need to be differentiated by something more specific.

In the Turkish category, that differentiation tends to come from either the quality and sourcing of produce (the route that Mangal II has taken), the hospitality format, or the depth and breadth of the menu. Turkish cuisine offers considerable range, from the zeytinyağlı cold vegetable dishes of the Aegean coast to the grilled meats of southeastern Anatolia to the börek and pastry traditions of Istanbul, and the degree to which any given restaurant commits to that range, rather than narrowing to the familiar mezze-and-kebab shorthand, tends to be the clearest signal of ambition.

For visitors who have eaten Turkish food seriously at restaurants elsewhere, whether in Istanbul or in the established north London grill-house circuit, the question of how far Tas has pushed its own offer over time is the most relevant one to ask. The category, nationally, is in an interesting moment. Outside London, the picture is different again: venues like Moor Hall in Aughton, Gidleigh Park in Chagford, and Midsummer House in Cambridge operate in entirely different culinary registers, but they share with Turkish mid-market dining in London the challenge of a well-travelled audience with reference points that extend well beyond the domestic market. So too do internationally recognised addresses like Le Bernardin in New York City and Atomix in New York City, where the bar for what a cuisine category can achieve has been materially raised in recent years.

Turkish restaurants in London that have survived long enough to see two or three generations of competition arrive and, in some cases, leave, have done so by maintaining a consistent core offer rather than chasing trends. Whether that consistency reads as reliability or stasis depends on how often the kitchen refreshes its interpretation of the tradition it is working within. For anyone deciding how to spend a meal in SE1, the neighbourhood now offers enough variety that the decision requires a specific reason. In Tas's case, that reason is Turkish cuisine within easy reach of London Bridge, in a postcode where that offer remains genuinely thin.

Planning Your Visit

Tas Restaurant is located at 72 Borough High Street, London SE1 1XF, a short walk from London Bridge station, which is served by the Jubilee and Northern lines as well as National Rail connections from across southeastern England. Borough Market is a three-minute walk north. For visitors combining a market visit with a sit-down meal, the proximity makes the logistics simple. For a broader picture of where Tas sits within London's dining spectrum, the EP Club London guide maps the city's restaurant tier from casual neighbourhood dining through to Michelin-starred addresses including Hide and Fox, Opheem in Birmingham, Restaurant Andrew Fairlie in Auchterarder, and Hand and Flowers in Marlow.