🔗 Share this article Each Chef Ought to Study Here’: Unassuming Turkish Dining Spot Ranks Fourth on Roll of London’s Top Dining Destinations. Whenever curating a roll of London’s finest restaurants, one might anticipate renowned award-winning venues. Yet, situated prominently among these food titans is a simple salonu located in a far-flung area of northern London. An Surprise Accolade This compact Turkish spot, concentrating in the specialties of Mersin, a metropolis on Turkey’s south coast, has been named the fourth best restaurant in the metropolis by a respected food magazine. The recognition has made the owners utterly shocked. “I am completely astonished,” says a owner’s son, referring to his family’s relentless work that culminated in their small shop achieving such a high spot on a respected 99-strong list. The Character of Simplicity This compact space, which started as a simple cafe before its conversion into a buzzing food hotspot, has kept much of its original charm. It accommodates just more than 20 people and, beyond the dazzling live cooking show, the interior remains essentially unchanged. “It is a compact and cozy place,” notes the owner. The Signature Creation: Tantuni However, it’s focused on the fare, and this establishment definitely succeeds. The eatery’s eponymous dish, tantuni, is a simple delight. The meat—lamb or lamb or chicken—is cooked with steam to preserve a tender texture. It is then added into a massive pan with flavours and oil, which are added in slowly. Once the flavourful mixture bubbles up, handmade lavaş—a thin, flexible bread—is slapped on top to soak in all the flavours. Thinly sliced onions and a dash of parsley are added before the tasty meat is folded neatly inside. The wrap is often consumed with a drop of lemon or some tangy accompaniments. The outcome is a strong punch of flavour, with soft hints of sumac, sharp onions and red, paprika-infused oil tying it all together. Beyond the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic described this dish “a part of London’s few perfect, no-notes dishes”. For dessert, the eatery’s künefe is a treat. It is coated in less syrup than found elsewhere, imparting it a richer, nuttier and more balanced taste. Surpassing the Titans Interestingly, this modest spot has been placed higher than several renowned three-Michelin-starred establishments. It finds itself just behind the peak of the list, following other esteemed dining destinations. While two people could readily leave the restaurant full for less than £25, comparable meals at top-tier establishments can cost many times that figure. A Ethos of Warmth It is also among several Turkish restaurants included and is found well outside the city’s central zones. “It is not focused on luxury. London is an costly city. It is expectation that in an expensive place you’re going to have the best service and top food but I don’t agree with that,” says the owner. “In my view what is crucial is hospitality, a welcoming atmosphere and a place you can be yourself and be calm.” This view is echoed by the list’s editor, who suggested that if he were in a position of authority, he would “make it mandatory to have every chef in London visit this restaurant as a finishing school, to teach them the dangers of excess, and to show what is achievable if you do just one – or three – things to their absolute best”. A Path of Hard Work Unlike many chefs running kitchens in the list’s top ten, the driving force behind the food didn’t train at Michelin-starred establishments. “I feel really happy of our restaurant and our mum,” says her son. Numerous restaurants need years to find their footing, but this one first launched seven years ago. Its success is due to long, grinding, seven-day weeks of dedication. “Our mum used to be very tired. She would go shopping in the morning and create the food in the afternoon. Each item is handmade; she would do all of this. She is a solo parent and she had a life outside work but her friends would come here to support her. She had children and a house to look after as well. Each of these roles shaped her into what she is now: a exceptional person,” he shares. An Achievement for the Culture The restaurant’s recognition is set to echo beyond its own premises. “I think many people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the wider meaning of this gastronomic triumph.