Gourmet

Nora Canary Wharf

A Modern Chic Turkish Experience

Something interesting is happening in Canary Wharf’s West Lane District. With its pedestrianised streets, pocket parks and independent shops, the area has the feeling of a newly imagined urban quarter, part New York, part nod to the district’s industrial past. Canary Wharf’s dining scene is expanding too, and slightly tucked away among all this development is Nora, a modern Turkish restaurant from brothers Ozgur and Sidar Akyuz, owners of the four-site Café Beam group in London. Opened in November 2025 as their first restaurant venture, and led by Daniel Alt, previously Executive Head Chef at The Barbary, Nora brings vibrant Turkish cooking and warm hospitality to this changing corner of London.

The inviting interior is designed by award winning Ola Jachymiak Studio. Think a ‘70s, mid-century Istanbul, lounge feel. Modern furnishing with minimalist design elements, bespoke carpentry with Anatolian textiles and upholstery. Soft curves and earthy, warm tones are used throughout, with wooden modular furniture and soft lighting provided by standing and hanging lamps create a soft and inviting atmosphere. A central bar serves as a focal point, and a high-end sound system and impressive selection of age-appropriate vinyl’s add personality to the contemporary space. There is also an outdoor terrace; perfect for those warm days arriving soon.

©Designed by Ola Jachymiak Studio, Nora creates a “warmth” counterpoint to the area’s corporate steel-and-glass towers
through “Urban Anatolia” design, featuring caramel-glazed tiles, toffee wood, and bespoke, wavy red lacquer tables. Image © Ben Leigh-Anders

I visited on a Friday evening and the place was buzzing. Literally. The patrons are a mixed crowd of locals, East-end hipsters, foodies in the know and the local office folk looking for a place to either continue business or chew the fat after a working day. It’s an upbeat mix between a vibrant café and stylish brasserie.

As a novice to Turkish cuisine, I was intrigued to find out more. I learnt that the concept behind Nora is to honour the dynamic city of Istanbul and the breadth of its culinary traditions; a conflation of diverse offerings, from the seyyar satici (street cart) to modern fine dining and the local mangals with recipes and methods dating back to the Ottoman Empire. It’s about sharing food and deep traditions.

With this inspiration, the Akyuz brothers have created a menu that offers something for all tastes. Prepared fresh on the robata grill, Adana Köfte kebabs are served alongside a plentiful array of meat and fish. I should add that the broader bar offering includes drinks and cocktails with Turkey (and its neighbours) in mind, such as Mediterranean Twist – gin, zaatar and honey – which was delicious.

Dining at Nora starts with breads (baked in-house daily) and dips, followed by small plates, medium sized offerings and larger sharing dishes. We began with the courgette borani with curry leaf oil and an aubergine and pepper kizartma with feta and a hummus with confit lime and aubergine.

Nora’s menu offers a modern, avant-garde reimagining of traditional Anatolian flavours, from coffee-rubbed shish and silky
hummus to flame-grilled meats and fish. Images © Rebecca Dickson.

Nora houses an excellent selection of Turkish wines, chosen to reflect the character of the region, and the waiting staff were both knowledgeable and helpful when suggesting pairings. A sparkling white from Troy, Sidalin Pet Nat (2023) by Pasaeli and an Aegean white from Heraki, Delta V Sultaniye (2023) accompanied the first plates. Both were light and refreshing.

Next, we opted for fried mushrooms, pickled chilli and herbed tarator, balik ekmek, mackerel and potato salad and octopus with smoked yoghurt and curry leaf. These were my favourite dishes of the evening. These were washed down with another Heraki white, Akuarela Sultaniye (2024) and a red from Izmir, Sevilen, Plato Okuzgozu (2023).

We couldn’t resist to try an elevated Turkish classic, lamb cutlets with aubergine moutabal and pul biber butter with a courgette, cashew tarator freekeh alongside and Heraki, Novakula, Bogazkere (2022) to complement.

Last, but not least, we rounded off the evening with a flavoursome dessert wine, Kyperoundra, Conmandaria (2016) and honey tart, Kaymak, along with some raspberry sorbet to cleanse the palate.

Although a little off the main circuit, the journey of heading East was made more than worth it with this Turkish avant-garde gastronomic offering. As the Turkish say, Afiyet olsun!

Book your table, HERE.