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Babaji — London, UK
Alan Yau, a restaurateur known for redefining national dining habits with ventures like Hakkasan and Busaba Eathai, has launched his latest project, Babaji, in London's West End. This new restaurant focuses on elevating Turkish cuisine, an area Yau believes is often underappreciated. The design of Babaji is a collaboration with Istanbul-based studio Autoban, which has skillfully integrated the restaurant into a historic 19th-century brick building, making optimal use of the available space.
The interior design of Babaji draws heavily on traditional Turkish aesthetics. A prominent feature is the vivid ceramic tiles, which are arranged to form a striking tapestry in ink blue and gold. These tiles, along with traditional Iznik patterns incorporated into the soft furnishings, add significant texture and detail to the space. The main dining area is designed with large glass windows that offer diners views of the bustling street outside, creating a dynamic connection between the interior and the vibrant urban environment.
A central element of the restaurant's culinary offerings and design is a large stone oven. This oven, housing a roaring fire, is crucial for producing the restaurant's signature 'pide' (Turkish pizzas made with leavened dough), which is highlighted as the primary culinary focus of Babaji. The combination of traditional design elements, a focus on authentic Turkish cuisine, and a strategic location in London's West End positions Babaji as a significant new addition to the city's diverse dining scene. The restaurant's address is 53 Shaftesbury Avenue, London W1D 6LB.
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