Gillian Glover, The Scotsman (September 2000)
'…Dana Sogush was the starter I coveted the most and for once my instinct was spot on… thin strips of tender marinated steak adorned a generous mixed salad perked up by zesty, spicy lemon and coriander dressing…'
'…the other starters - some grilled haloumi cheese (Hellim), king prawns fried in garlic butter (Sarimsakli Karides) and a crunchy mixture of chicken and fish goujons (Tavuk Kizartma)… were all excellent as well…'
'…and I'm beginning to fear God might be Turkish after all, because the Hunkar Begendi was a hosannah of intense flavour and tender, garlicky meat. The combination was just so unexpectedly 'moreish', the aubergine puree sweet as a stanza from the Rubaiyat, and the lamb melting as Scheherazade…'


Tam Cowan, Daily Record (May 2001)
'..There's a terrific atmosphere in Nargile. It's relaxed and very friendly….. and the food is simply out of this world'
'…Turkish kebabs….lamb, chicken and beef was succulent, tender and properly marinated…'
'…chicken dish with cheese and mushrooms (Burdur Kebabi) was faultless…'
'…king prawn house special (Firinda Karides) … the nicest sauce ever tasted …'