Bodrum Kitchen

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  • 3058 Great North Road
    New Lynn, Auckland

  • Greek Mediterranean Sharing Platters Turkish
  • RANZ Vouchers
    • $$ - Avg Main $20+

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  • 09 826 3357
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Bodrum Kitchen

  • 3058 Great North Road
    New Lynn, Auckland
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Reviews
Viva
Visited @ 30 March 2016 magazine

I had a curious moment mid-way through my meal at Bodrum when I retired to the toilet, as I always do, to appraise its worthiness for the discerning standards of the Viva reader. Pleasingly, it was tiled floor to ceiling, which always looks expensive, though to find out whether they were proper tiles or just a clever wallpaper I knocked on the wall three times.

Unexpectedly, somebody in the cubicle next to me knocked three times back. Startled, I quickly washed up and left, concerned that I’d inadvertently stumbled into some sort of pre-Grindr dating ritual. I quietly returned to my table, wondering if I perhaps shouldn’t have ordered the stuffed eggplant.

full review
Metro Eats
Visited @ 20 November 2015 magazine

Part of a $39 million mall expansion, recently opened dining lane The Brickworks is home to Alex Isik’s new Turkish and Greek-inspired all-day eatery, Bodrum Kitchen.

It’s a crisp white and azure-clad restaurant, rooted in the community of New Lynn. That’s how Isik puts it when we chat over lunch. He and his wife Nigar moved to New Zealand 14 years ago, with less than $250 to their name. Alex got a job washing dishes at a New Lynn restaurant, and the pair lived in a $100-a-week unit nearby. In three years, they’d saved enough to open their first business, and the Mozaik chain of cafes Alex still manages, was born.

As time wore on, Alex became bored with the franchise formula, and Deco Eatery in Titirangi and Nomad in Point Chevalier (both opened last year) were created as “concept restaurants” to demonstrate his strong eye for design and executive chef Nigar’s passion for global cuisines.

Alex generously ordered a selection of dishes for me to sample, insisting I try the stuffed Istanbul mussels, cauliflower fritters with ezme, capsicum dolma, sivas kofta, Adana kebab and shakshuka – his pride is expansive. The fluffy fritters were a highlight, along with the homemade, mildly spiced Adana kebab with creamy tzatziki. There was a slight absence of fresh greens and lighter, citrus flavours, but I daresay this could be remedied with alternative ordering.

Dining at Bodrum Kitchen is transporting – you couldn’t feel further from LynnMall – but you still feel the warmth of a restaurant strongly connected to its community.

full review
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