Antepliler.

Antepliler Restaurant

Jonathan Nunn, writing in Vittles about how this stretch has changed, put the group's expansion best: An entire side of the street is threatening to become one big Antepliler the size of the ExCel Centre (Vittles, 2023).

Why go

Antepliler means people from Antep, which is Gaziantep, the south-eastern Anatolian city that carries Turkey's reputation for pastry and for kebab. The operation now holds four consecutive units on Grand Parade, the Harringay stretch of Green Lanes, and each door does a different job. This page is the restaurant, 45-46, the full-service dining room. Next door at 44 is Antepliler Kunefe, at 43 is Antepliler Doner, and at 47 is Antepliler Baklava, the patisserie. All four are separately registered with the food-hygiene authority and all four currently hold a 5. Time Out gave the restaurant four stars, calling the food reliably delicious with servings that are huge, filling and cheap (Time Out, 2019). The kitchen runs on volume and repetition rather than invention, which is what a Gaziantep grill room is supposed to do.

Order this / avoid

• Order: lahmacun first. The Infatuation timed it: Start an internal stopwatch when you walk in and you'll more than likely be chewing on some hot and crispy dough in sub sixty seconds. Then the icli kofte and the spinach and feta pide. Finish with the kunefe here, which Time Out described as crispy on the outside but so soft and sweet on the inside, or walk two doors to 47 for baklava.
• Avoid: hunting for Antepliler Kunefe Salonu at 46 Grand Parade. That one is permanently closed, and it is the main reason people end up at the wrong counter on this block.

What locals & experts say

• Jonathan Nunn, Vittles (2023): the definitive account of what has happened to Green Lanes. The rooms were once village lokantas; mosaics, rusticism and Once Upon A Time in Anatolia nostalgia, and now look to the present of Turkey, Dubai influencers and Salt Bae's Nusr-Et.1
• Kelly Pigram, Time Out (2019), four stars: the food is reliably delicious and servings are huge, filling and cheap, and the meal arrives with complimentary Turkish bread, salad, hummus and bulgur.2
• Rianne Shlebak, The Infatuation (2024), reviewing the group's Green Lanes patisserie, states the problem this entry exists to solve: on a street saturated with Turkish spots, all with different variations of the word Antepliler, it can be easy to get confused. On the kunefe technique, Cheese is hidden between two layers of kataifi pastry, before it's cooked over the heat in a metal pan.5
• Jordan Bassett, Time Out (2024), on the baklava shop at 47 Grand Parade: baklava that's lighter than air yet deeply satisfying, in a room that looks more like an art gallery than a destination for sweet treats.4
• Local rec: from Jeff's own list, filed under kunefe (his note below). The restaurant serves it and Time Out rates it, though the dedicated kunefe cafe is at number 44.

Good to know

• Which door: 43 is doner, 44 is kunefe, 45-46 is this restaurant, 47 is the baklava patisserie. A fifth unit, Antepliler Kunefe & Patisserie, sits further up Green Lanes and is a separate registration.
• Timing: the group's own site was unreachable when this entry was written, so no hours are recorded here. Weekend nights are the busy shift on this stretch.
• Booking: walk in.
• Price: cheap, and the bread, salad, hummus and bulgur come with the meal rather than on the bill.
• Dietary: nothing is published that could be verified, and halal is not assumed from the cuisine. Ask at the counter.
• Hygiene: FSA rating 5, Haringey, inspected 10 October 2025 for the restaurant. The kunefe cafe at 44 and the doner house at 43 were both inspected on 4 February 2026 and also hold 5; the patisserie at 47 holds 5 from 2 December 20257.

Jeff's take (his words)

• Note: "Kunefe" REAL.

Verdict

should-visit — Antepliler means people from Antep, that is Gaziantep, the city that carries Turkey's pastry and kebab reputation, and this operation now holds four consecutive doors on Grand Parade. Jonathan Nunn put it best in Vittles: an entire side of the street is threatening to become one big Antepliler. The restaurant at 45-46 is the full-service room, and the discipline shows in the volume cooking, with lahmacun off the oven and into your hand in under a minute. Time Out gave it four stars and singled out the kunefe, which is the dish Gaziantep is known for. Go to N4 for it, and eat across three of the doors in one evening.