Is Banani’s newest Turkish restaurant truly GOATed?

In a city constantly teeming with new cafés and eateries, few manage to stand out beyond their aesthetic allure, and G.O.A.T – short for Gourmet Otto Artisan and Tales - quietly has made its mark as the latest addition to Dhaka's growing fascination with Middle Eastern cuisine.

Located at the ground floor of house 47, road 13/E, block E, Banani, it offers a warm, laid-back café setting and a menu full of Turkish food.

From the outside, the restaurant exudes the charm of a hidden gem. Inside, it is intimate and undeniably captivating. The beige and white interior is punctuated with intricate wall and ceiling patterns inspired by Middle Eastern design.

Lowered seating adds to the cafe's relaxed air, while large windows let in soft light, illuminating the delicate decor. It is easy to forget the chaos of the city's streets once you settle into one of its cosy seats.

The menu offers a mix of Turkish classics and modern interpretations, from pides and doners to lesser-known Middle Eastern plates.

Manti

We started with Manti, a Turkish-style dumpling dish that immediately set the tone for what G.O.A.T stands for. It was simple, flavourful, and thoughtfully presented. Each serving came with eight bite-sized dumplings, carrying a crisp exterior and a savoury, meaty filling, lightly glazed in a tangy sauce that gave it a pleasant kick. Though a touch salty, it served well as an appetiser, the kind of snack that opens up the appetite and conversation.

Price: Tk350

Mixed Pide

It is one of G.O.A.T's most well-executed offerings. Famously known as the Turkish pizza, this oval-shaped bread base came topped with a medley of chicken, beef, and pepperoni, harmoniously balanced with melted cheese and black pepper. 

The crust was soft yet firm, offering a satisfying chew without overpowering the toppings. It is not too heavy on sauces or spices. As it lacked an additional sauce and garnish, the natural richness of the cheese and the seasoning of the meat made each bite rewarding. 

Price: Tk650

Platter for Two

This was the restaurant's grand statement. A generous assortment of kebabs that included beef adana kima, beef sheesh buti, chicken wings, chicken sheesh, and cheese-stuffed meatballs. This arrived beautifully arranged over flatbread, accompanied by vegetables, garlic and chilli.

Each item carried its own identity, but the adana kebabs were the best highlight. The beef version, in particular, struck an impeccable balance between spice and savouriness, while the chicken adana offered tenderness that melted in the mouth. It is the kind of dish that makes you pause mid-bite just to appreciate the cooking. 

Price: Tk1,780

Ayran

This traditional drink is a yoghurt-based beverage often paired with heavy Turkish meals. It was light and refreshing, with a salty-sour profile that effectively cleansed the palate after the robust kebab platter. Yet, it felt a bit too thin; it should be a bit thicker. It does not have any sugar, so some people may disagree in the likeness of the taste.

Price: Tk220

Pistachio Kunafa with Cream Cheese

This dessert is a feast for the eyes. The threads of kunafa are crowned with cream cheese, crushed pistachios, and a drizzle of chocolate sauce. However, this dessert's ambition slightly outpaced its execution. 

The thick layer of cream cheese dulled the sweetness and texture of the kunafa itself. A lighter touch, perhaps just a drizzle of cheese or syrup, would have allowed the crisp kunafa and pistachios to shine through. Still, the balance of flavours, not overly sweet but satisfying, made for a pleasant finale.

Price: Tk490

Ambience and service

Beyond the food, what sets G.O.A.T apart is its atmosphere and service. The staff are attentive without hovering, the tables are neatly arranged, and the service time is impressively prompt. Despite the restaurant's limited space, efficiency and cleanliness seem to be priorities.

However, the compact layout poses a real challenge. As Rafi, one of the regular customers, shares, "G.O.A.T often struggles to accommodate all its customers, and some have to leave because there isn't enough seating."

Rafi points out that although the floor design with loose stones on the walkway looks aesthetically pleasing and complements the interior, the unevenness of the stones and the narrow space could easily cause an accident if one is not careful.

Hence, due to the small seating capacity and the restaurant getting very crowded, especially during weekends and different peak hours, it's best to book a reservation in advance to avoid any inconvenience.

In an increasingly crowded restaurant scene where every corner café tries to outshine the next, G.O.A.T succeeds not through extravagance but through authenticity and coherence. The restaurant captures the essence of Middle Eastern hospitality – warm, unhurried, and flavourful within a few compact square feet.

If you're planning to visit, the pide and doner kebab are a must-try — both showcasing what G.O.A.T does best: balancing comfort with craftsmanship. The kunafa, though promising, could use just a hint more sweetness to truly hit the mark.