Bosphorus Turkish Kitchen: Bold Turkish Tastes on The Hundred

Tucked into 48 The Hundred, Bosphorus Turkish Kitchen transformed a former Indian spot into a space alive with the scents of spiced meats and herbs in July 2025.

The owners, led by head chef Beri, aimed to fill a gap in local options for Turkish fare, pulling from family recipes that emphasise prime cuts and seasonal produce. Inside, simple wooden tables and soft lighting create room for relaxed evenings, whether splitting mezes or digging into a full grill platter. It’s the sort of setup that suits quick solo suppers or larger gatherings, with space for custom menus if planned ahead.

The menu sticks close to classics but with a light touch on presentation. Start with hummus or aubergine-based dips, served alongside warm flatbreads baked fresh in-house.

Grilled sea bass arrives with a smoky char that cuts through lemony herbs, while lamb shish skewers stay tender from quick rests over coals. Mixed grills pile on chicken, beef and kofta for variety, often paired with bulgur or rice pilafs.

Vegetarians find solace in stuffed peppers or lentil stews, all built from what the kitchen sources nearby.

Desserts lean simple: baklava layers flake apart under honey drizzles, or try sutlac rice pudding for a creamy close. Portions run generous, leaving little need for extras, and the draught beer selection nods to Turkish brews that refresh without overpowering the food.

What stands out is the balance of familiarity and surprise in each bite. The aubergine meze carries a subtle smokiness from oven charring, evoking home cooking more than high-end fuss.

Staff move with quiet efficiency, explaining dishes without hovering, and the playlist hums low with strings and percussion that fit the mood. On busier nights, the hum of conversation builds as tables overlap, turning a meal into something communal.

Reviews paint a clear picture of early enthusiasm. Across 19 on TripAdvisor, it holds a 4.8 out of five, with diners calling out the “beautifully cooked” family meals and “very friendly” team. Google echoes this at five stars, where one guest raved about the “fabulous meal” with “attentive service” and fresh salads.

Common threads include praise for authentic flavours and value, though a few mention waits during peak hours – a sign of word spreading fast. One reviewer likened the grilled fish to “grandmother’s kitchen,” capturing that rare warmth in a new spot.

Negatives are sparse, mostly tied to teething issues like service hiccups on launch weekends, but the team responds promptly, offering fixes for return visits.

Bosphorus slots neatly into Romsey’s rhythm, adding a layer of spice to evenings out. It’s proof that a focused menu and steady hands can turn a high street unit into a regular haunt.