Antioch - A Turkish restaurant in Dunfermline

Hospitality is King at Antioch

There’s nothing obvious to alert you to the excellent cuisine served at Antioch. This Turkish restaurant sits quietly at the bottom of Dunfermline’s High Street near The Glen, in a pedestrian row of takeaways and shops. But don’t let its modest appearances fool you—this Turkish grill is an absolute gem.

The soul of Antioch is in the long charcoal grill where coals smoke and embers glow red hot. Presiding over the fire is the chef who, with quiet mastery, watches and turns prawns, meats and vegetables on long cast iron skewers. 

As we are seated one Friday evening in December a complimentary dish of charred mushrooms and onions arrives at our table. The veg are served in a gravy containing şalgam or turnib—a fermented, spicy drink made from purple carrots, turnips, and beets. Salty, tangy, and slightly sour, it is an ingredient in some of the dishes and is excellent with grilled meat. 

We haven’t even begun but understand quickly that this restaurant is all about hospitality and sharing tradition.

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I start with Cicak thick white yogurt with cucumber and good olive oil that is scooped onto flatbread straight from the grill. Mr Bite enjoys a skewer of chubby jprawns served with a pot of garlic sauce. We are already full as the portions are as generous as the welcome at Antioch. 

On a previous occasion we have eaten homemade fried cigar-shaped pastries stuffed with salty feta and fresh leaf spinach or herby meat and tonight we watch as massive boards of grilled meats are ferried past us to other tables. 

For my main course, I choose Kami Yarik—aubergine topped with lamb mince, herbs, chickpeas, and tomato sauce. The meat is lean, the sauce rich with layers of flavour and it’s at this point that I ask for a doggy bag. Mr Bite has Kuzu Güveç—diced lamb cooked with tomato, onion, peppers, mushroom, aubergine, and garlic. These rich, bubbling stews come from the kitchen where I spot the female cook.

Finally, Baklava—dense with syrup and pistachio layers. A sweet finale to a meal built around the primal pleasures of fire, and the bold interplay of salty, sweet, sour and fermented. All while the grill casts its smoky spell over skewers of meat. fish and vegetables.

Following the Scottish Asian Food Awards in 2023, where Antioch was crowned Best Middle Eastern Restaurant in Scotland. Owner Nihat Oymak spoke to The Dunfermline Press: 

“We won because we care about fresh, tasty food, and the service as well”.

I couldn’t agree more.

Antioch - 11 Bridge Street, Dunfermline KY12 8AQ- 01383 722020 

Opening times: Monday closed, Tuesday - Thursday 5 pm - 10 pm, Friday noon - 11 pm, Saturday non - 10 pm, Sunday 5 pm - 10 pm. 

The grill is the soul of the restaurant