3 /5 Salim Ali Khan: We hosted a team dinner at Terun recently. Logistically, the setup works well as there’s a decent-sized parking lot right behind the restaurant, and they offer outdoor seating with heaters, which is great during the winter months.
Johani was our host for the evening, and he did an amazing job throughout. He was attentive, thoughtful, and professional, and handled the table well. A small but very appreciated detail: when I ordered dessert to go, he kindly packed the fresh berries separately from the panna cotta so the liquid wouldn’t make it soggy a level of care that didn’t go unnoticed.
Unfortunately, the evening didn’t start on the best note. One of the first dishes brought out farro and calamari had a housefly in it, which was clearly off-putting. To their credit, the staff replaced the dish promptly, but it wasn’t the best way to kick off a team dinner.
This was a two-course meal plus dessert.
First course:
Brussels sprouts – decent, nothing standout
Calamari – good in flavor, though the earlier incident impacted the experience
Baked cauliflower – about 3.5/5 from the table
Grilled romaine – a table favorite and one of the better dishes
Second course:
Terùn pizza – my pick, and a solid 4/5
Tricolore pizza, rigatoni, and pollo piccante – feedback from the team put these at around 3/5
Dessert:
Caramel gelato with salt and olive oil – very good and well balanced
Tiramisu – classic and satisfying (takeaway item and not part of the dinner)
Lemon panna cotta with fresh berries – light, refreshing, and nicely done, with thoughtful packaging for takeaway (takeaway item and not part of the dinner)
Overall, Terun has a nice ambiance, convenient location, and excellent service, but the food execution was inconsistent, and the early hygiene issue set an unfortunate tone. With better consistency, this could be a much stronger dining experience.
