Fırın Restaurant

13/05/2026

We felt it was time to enrich our bread selection. We explored countless ideas — from Jerusalem bread to Turkish kandil simit and even cornflour loaves. But in the end, the answer was right in front of us: simplicity done properly.

We sourced exceptionally fragrant zahter from and paired it with our signature dough made using a 35/65 blend of wholemeal and white flour, always milled by .

Sometimes the best ideas are the simplest ones.

23/03/2026

Our good old Black sea Pide drop back to home with the finest thinest dough, layered with the mix of the famous trio, cheddar, mozzarella and feta cheese. When the process almost done, our chef says egg, go pop! You can see how long is the pide on the hands of our chef. Second photo for you to see colour of the egg.

16/03/2026

Imagine the shape that your Turkish Coffee could get

16/03/2026

12/03/2026

Here is one of the ways to eat Lamb Tandir

06/03/2026

what we send to the table 14 on a Wednesday evening was 12 hours oven-baked lamb tandir, long cheesy sausage flatbread, aka winter warmer pide and stuffed chicken filled with rice, oyster mushrooms, black currants and onions.

01/02/2026

”FIRIN, quintessential Turkish dining experience”


🕰️12:00-22:30 • 7 days a week
☎️020 7833 5076
📬140 York Wy, London N1 0AX
📦Takeaway
🌿In the park