{"id":355152,"date":"2026-07-08T14:37:21","date_gmt":"2026-07-08T14:37:21","guid":{"rendered":"https:\/\/peraltafinancing.com\/amsterdam\/ali-ocakbasi-and-snob-partner-feature\/"},"modified":"2026-07-08T14:37:21","modified_gmt":"2026-07-08T14:37:21","slug":"ali-ocakbasi-and-snob-partner-feature","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=355152","title":{"rendered":"Ali Ocakba\u015f\u0131 and Snob (partner feature)"},"content":{"rendered":"


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When I visited Istanbul about a decade ago, I remember seeing the word ocakba\u015f\u0131<\/em> everywhere \u2013 slowly understanding that it referred to casual restaurants centred around an open charcoal grill. I loved everything about Istanbul<\/a>: the colourful mezze, the even more colourful markets, the coffee with its strong, silty finish, the sesame-studded simit<\/em> bread, and especially the waft of grilled meat that came from those ocakba\u015f\u0131 <\/em>restaurants.<\/p>\n

I was only in Istanbul for a few days, but the city left me wanting more. So I was happy to know that back in Amsterdam we had our very own ocakba\u015f\u0131 <\/em>restaurant, too: Ali Ocakba\u015f\u0131<\/a>, on the corner of Utrechtsestraat and Herengracht. I visited when it opened in 2015, and several more times over the years, but hadn\u2019t eaten there in a while until a recent invitation. I was glad to see that little had changed: the mezze is still presented in a giant wood-rimmed basket for guests to choose from; the kebabs are still cooked downstairs over open fire; the desserts are still drenched in honey and pistachio nuts. What had perhaps changed was the wine list, which now features several Turkish wines and is all the better for it.<\/p>\n

Ali Ocakba\u015f\u0131: mezze and more<\/strong><\/h2>\n

If the kebabs weren\u2019t so good, I could\u2019ve happily filled up on mezze alone. Ali Ocakba\u015f\u0131\u2019s speciality has to be the \u00e7i\u011f k\u00f6fte<\/em>: hand-kneaded little flavour bombs of bulghur wheat, tomato, parsley and spices, eaten in lettuce wrap form with a squeeze of lemon. These are my favourite every time, but I\u2019m also a fan of the kopoglu<\/em> (fried aubergine, potato and green peppers in a rich tomato sauce) and the Ali tarator<\/em> (a heady combination of black garlic, labneh, caramelised onion and carrot) \u2013 both piled on top of puffed-up pide<\/em>.<\/p>\n

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Mezze selection at Ali Ocakba\u015f\u0131<\/figcaption><\/figure>\n

Next, of course, the kebabs. We tried a trio chosen by the chef: the Ali kebap<\/em> (minced lamb and beef), the saslik<\/em> (veal and onion) and the pilic sis<\/em> (chicken) \u2013 all perfectly marinated, fork tender and just-charred. The chefs mince the meat by hand, using a z\u0131rh<\/em> knife (with a curved blade, rather like a mezzaluna), according to Turkish tradition.<\/p>\n

That minced meat is also the star in the Beyti<\/em>: a grilled lamb kebab wrapped in lavash bread before being sliced and served. Named after the Istanbul restaurateur who invented it, the Beyti<\/em> is then presented with a yoghurt and garlic sauce, drizzled with tomato and parsley \u2013 the perfect balance of hot meets cool. Given the quality of their kebabs, it\u2019s perhaps no surprise that Ali Ocakba\u015f\u0131\u2019s Karak\u00f6y branch in Istanbul has received a coveted Bib Gourmand<\/a> award from the Michelin Guide.<\/p>\n

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Beyti kebab<\/figcaption><\/figure>\n

For dessert, if you have room, order the kunefe<\/em>: angel\u2019s hair pastry, melted cheese (yes, really!), pistachios and a honied syrup. One to share between two will be plenty, unless you have a very sweet tooth.<\/p>\n

I tried several Turkish wines during the course of the evening, my favourite being the Villa Doluca \u201cLegend\u201d: a red blend of Anatolian native grape \u00d6k\u00fczg\u00f6z\u00fc with international varietals Shiraz and Merlot. Fruity and peppery, it went well with the meaty kebabs but was light enough for a mezze-only dinner.<\/p>\n

Snob: Turkish breakfast<\/strong><\/h2>\n

As much as I loved Istanbul\u2019s grilling culture, I couldn\u2019t wait for the morning after: breakfast time. I\u2019ve never been keen on the cereal-and-toast breakfast of my English roots, but Turkish breakfast is a different meal entirely. The Turkish word for breakfast, kahvalt\u0131<\/em>, literally translates as \u201cbefore coffee\u201d \u2013 a substantial meal to line the stomach before drinking the so-strong-you-can-stand-a-spoon-up-in-it Turkish coffee. Breakfasts range from cheese and olives to eggs and tomatoes to yoghurt and honey \u2013 with a lot more in between, including the ubiquitous\u00a0simit<\/em>: a ring-shaped piece of dough that\u2019s been dipped in molasses and sesame seeds and baked.<\/p>\n

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Bosphorus Sharing Rhapsody at Snob<\/figcaption><\/figure>\n

In Amsterdam, I hadn\u2019t encountered much in the way of Turkish breakfast \u2013 so Snob<\/a>, centrally located on the Thorbeckeplein, was a welcome addition. It\u2019s an airy canal house space, with vibrant d\u00e9cor and an all-day dining concept. But I was here for the Bosphorus Sharing Rhapsody: a two-person platter featuring homemade sucuk<\/em> (sausage), four types of Turkish cheese, tahini molasses, hummus with za\u2019atar<\/em>, chilli jam, and of course that inimitable simit<\/em> bread \u2013 all washed down with a pot of tea. It\u2019ll transport you straight to Istanbul, before you\u2019ve even followed up with a genuine Turkish coffee.<\/p>\n

Istanbul, Amsterdam, Barcelona<\/strong><\/h2>\n

Ali Ocakba\u015f\u0131 and Snob are part of the AKKOMARKA restaurant community<\/a>, which represents 17 brands and operates more than 60 branches. Ali Ocakba\u015f\u0131 has five locations in total \u2013 three in Turkey, one in Amsterdam, and one in Barcelona \u2013 while Snob started in Amsterdam and subsequently expanded to Barcelona. \u201cDifferent city, same philosophy: fresh food, bold flavours, and tables made for sharing,\u201d says their brand representative.<\/p>\n

This feature is brought to you in partnership with AKKOMARKA, and is a paid collaboration. That said, I have visited \u2013 and thoroughly enjoyed! \u2013 Ali Ocakba\u015f\u0131 on my own dime before, so it\u2019s a brand I\u2019m very happy to endorse. For more in the same vein, read my <\/em>guide to Turkish restaurants in Amsterdam<\/em><\/a>, <\/em>and my pick of the best brunches in the city<\/a>.<\/em><\/p>\n<\/p><\/div>\n