Incredible souvlakia at Fig Tree Grill #cypriotfood #greekfood #souvlaki #kebab #foodreview

I’ve been meaning to check out Fig Tree Grill in Potter’s Bar for a while now. I was actually supposed to go with a couple of mates, but they’re off sunning themselves on holiday while I’m stuck here in good old Blighty. So, I thought, you know what? I’m not waiting around for them. I’m craving sulaga. So, off I went on my jacks to satisfy that craving. I love this kind of suligo. The moment you step inside, you’re hit with that incredible aroma, fat dripping and sizzling on that white hot charcoal. It’s a scent I grew up with, and it always stirs up a little nostalgia. I love the interior here, especially the counter. That design reminds me of those old mudouses in Cyprus. What a nice touch. Kebab start at 115, which I think is pretty reasonable. Okay, let’s kick things off with a gale. A bright, crisp, and refreshing laga brewed straight out of Limma. And here’s to all of you. Cheers. C. It’s a nice tip. All that. No surprises here. I went for Sulvagia, a pork mix to be exact. You get a generous portion of pork sula, three chef aes all topped with onion, parsley, tomato and cucumber nestled into a thick fluffy criate bitter. Criate hospitality at its finest. They brought me out this beauty on the house. There were kefes, chicken sulagya, even more pork and some lamb sulaga for me to try. As always, you’re in a criate restaurant, so it’s lemon on everything. Right, we’re going with the pork saga first, and that pork looks incredible. The meat to fat ratio here is spot on. The pork is perfectly seasoned. Just the right amount of salt. It’s soft and juicy with a nice smoky flavor. That fat’s rendered beautifully, soaking into the meat and adding a rich flavor and extra succulents. Really lovely saga. I was making a little sandwich with the bid ton. But just look at this piece of pork here. Look at that crisp fat. It was banging. Now, let’s have a go at this Chef Da. And they’re a good size. There’s a lovely smokiness running through with a generous hit of parsley and a sweet onion note. Absolutely delicious. For me, just a touch more cinnamon would have made them perfect. This might upset a few of you, but I don’t care. I like dama with meat. And here I am proving it can be done. Now on to the chicken sulaga. And it was so tender. The charcoal infused flavor really comes through with a lovely lemony tang. I couldn’t tell if that lemony tang was from the marinade or the squeeze of lemon I added. Either way, absolutely delicious. I don’t often order lamb slagia, but these were delicious. The meat was slightly denser than the pork, but still very tender. That crispy lamb fat was just pure flavor. I’m still team pork, but these come in a very close second. I may be being biased here. Actually, I definitely am, but criate kebabs are on another level. Last, but by no means least, I’m giving these lovely looking keftas a go. My rule of thumb with kefettas is simple. If they don’t taste like my mums, I’m not interested. Luckily for me, these hit the mark perfectly. Crisp on the outside, soft on the inside with a good hit of mint and a subtle sweetness from that meat. Nailed it. Absolutely banging. I can’t recommend this place enough. Some of the best suga I’ve ever had. Fantastic quality, great price, and without a doubt, a double thumbs up from