Chargal Restaurant London Review: Mayfair’s Stylish Take on Turkish Fire Cooking

April 17, 2026

Mayfair has no shortage of polished dining rooms. But Chargal restaurant in London manages to bring something slightly different to Berkeley Street.

Walk in around 8 pm, and the room is already in motion. The open grill glows behind the kitchen counter. Tables fill with mezze plates and glasses of wine. The atmosphere sits somewhere between a refined restaurant and a lively evening out. That balance is deliberate.

Chargal opened with a clear ambition. Bring the depth of Turkish cuisine into a setting that feels at home in Mayfair. Turkish food is often reduced in London to late-night kebabs or casual grills. In reality, the cuisine stretches across centuries of regional traditions, shaped by Mediterranean ingredients, Ottoman heritage, and a deep culture of cooking over fire.

That heritage is central here. The name “Chargal” itself references charcoal grilling, which remains the backbone of the kitchen.

The design supports the concept. Dark woods, soft lighting, and natural textures give the dining room a warm tone. It feels elegant but not stiff. The grill becomes a focal point. Flames flicker behind the chefs as dishes move steadily out to the dining room.

After dinner, the evening often continues next door in the lounge bar. The space feels slightly moodier. Lower lighting. Cocktails replacing wine glasses. Music is gradually rising. It turns dinner into a longer night without needing to change venues.

Chargal Restaurant London Menu

The menu reflects the way Turkish meals traditionally unfold. It begins with mezze designed for sharing across the table. Expect dishes like creamy hummus, smoky aubergine plates, and warm breads from the kitchen. These opening plates introduce the bright flavours that define Turkish cooking. Olive oil, herbs, yoghurt, and citrus all play a role.

The grill then takes centre stage. Lamb skewers arrive with a gentle smokiness from the charcoal. Cuts of beef and chicken follow the same philosophy. Simple seasoning. Strong ingredients. Careful cooking. Seafood also appears regularly, a reminder that Turkey’s long coastline influences much of its cuisine. Grilled fish and lighter seafood plates balance the richer meats from the grill.

Desserts lean towards traditional Turkish sweetness. Nut-based pastries and syrup-soaked treats offer a classic ending.

Late evening reservations tend to flow naturally into the lounge bar. Capital A List can help secure prime tables in the dining room and arrange smooth transitions into the lounge afterwards.

Chargal captures something essential about Turkish dining. Good food. Fire cooking. And a table meant for sharing.