🔗 Share this article Each Culinary Artist Must Study At This Spot’: Unassuming Turkish Eatery Ranks 4th on Roll of London’s Best Restaurants. Whenever compiling a roll of London’s best dining spots, one might foresee renowned high-end venues. Yet, nestled high among these culinary titans is a modest salonu located in a outlying part of north London. An Shocking Honour The small Turkish eatery, specialising in the street food of Mersin, a city on Turkey’s southern coast, has been declared the fourth best restaurant in the metropolis by a influential food magazine. The recognition has left the proprietors utterly shocked. “I’m totally astonished,” states the owner’s son, referring to his family’s relentless work that led to their modest place securing such a prominent spot on a respected 99-strong list. The Appeal of Modesty The little venue, which was a basic cafe before its transformation into a sought-after destination, has retained much of its original charm. It fits just over 20 people and, beyond the impressive live cooking performance, the layout remains mostly unchanged. “It’s a tiny and intimate place,” notes the owner. The Signature Dish: Tantuni However, it’s all down to the food, and this establishment certainly delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated pleasure. The meat—either lamb or chicken—is steamed to maintain a tender consistency. The meat is then added into a large pan with flavours and oil, which are incorporated in bit by bit. As the savoury mixture starts to simmer, homemade lavaş—a thin, flexible bread—is slapped on top to soak in all the juices. Finely sliced onions and a handful of parsley are added before the flavourful meat is folded tightly inside. It is usually enjoyed with a drizzle of lemon or some tangy accompaniments. The outcome is a powerful slap of taste, with gentle hints of sumac, sharp onions and red, paprika-infused oil tying it all together. Beyond the Basic Tantuni There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and rich, nutty brown butter. A prominent food critic labelled this dish “among London’s few flawless, impeccable dishes”. When it comes to sweets, the restaurant’s künefe proves a delight. It is soaked in lighter syrup than usual, imparting it a more intense, toastier and less sickly flavour. Outranking the Giants Notably, this unassuming spot has ranked above several celebrated three-Michelin-starred venues. It finds itself close to the top of the list, following other high-profile dining destinations. Whereas two people could easily leave this place satisfied for less than £25, comparable tasting menus at high-end establishments can run into significantly more than that figure. The Philosophy of Warmth The restaurant is also part of several Turkish restaurants included and is found well outside the city’s central zones. “It’s not about luxury. London is an expensive city. There is an expectation that in an expensive place you’re going to have the best service and best food but I don’t believe in that,” states the owner. “I believe what is most important is hospitality, kindness and a place you can be yourself and feel calm.” This view is echoed by the list’s compiler, who remarked that if he were in a position of power, he would “make it mandatory to have every chef in London visit this restaurant as a final lesson, to teach them the pitfalls of excess, and to show what is possible if you do only a handful of – or three – things to their utmost best”. The Story of Perseverance In contrast to many chefs heading kitchens in the list’s top ten, the head chef behind the food didn’t work at Michelin-starred restaurants. “I am truly happy of our shop and our mum,” says her son. Numerous restaurants require years to find their footing, but this eatery first launched seven years ago. Its acclaim is due to long, grinding, seven-day weeks of dedication. “My mum would be really tired. She would go shopping in the morning and create the food in the afternoon. All of it is handmade; she would manage all of this. She is a single mum and she managed a social life but her friends would visit to help her. She had children and a house to look after as well. All of these roles shaped her into what she is now: a exceptional person,” he reflects. A Achievement for the Community The restaurant’s recognition is bound to have meaning beyond its own walls. “I believe many people would be proud, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the wider significance of this culinary triumph.