🔗 Share this article All Chef Must Train At This Spot’: Humble Turkish Eatery Ranks 4th on Roll of London’s Leading Restaurants. Whenever compiling a ranking of London’s top dining spots, one might foresee well-known award-winning venues. Yet, situated high among these culinary titans is a unpretentious salonu situated in a far-flung corner of north London. An Surprise Recognition The small Turkish spot, specialising in the culinary delights of Mersin, a port city on Turkey’s Mediterranean coast, has been declared the 4th finest restaurant in the capital by a prominent gastronomic guide. This recognition has left the proprietors totally astonished. “I am completely astonished,” remarks the owner’s son, referring to his family’s dedication that culminated in their small restaurant securing such a prominent position on a respected 99-strong list. A Charm of Modesty This compact space, which used to be a simple cafe before its conversion into a sought-after food hotspot, has retained much of its earlier feel. It accommodates just more than 20 people and, except for the dazzling live cooking display, the setup remains largely unchanged. “It’s a tiny and intimate spot,” says the owner. A Namesake Creation: Tantuni However, it’s all down to the cuisine, and this eatery more than excels. The restaurant’s namesake dish, tantuni, is a simple delight. The meat—either lamb or chicken—is prepared via steaming to preserve a moist, juicy quality. The meat is then added into a massive pan with spices and oil, which are added in slowly. Once the savoury mixture bubbles up, homemade lavaş—a thin, flexible bread—is placed on top to take in all the aromas. Thinly sliced onions and a sprinkling of parsley go inside before the flavourful meat is rolled neatly inside. The wrap is often consumed with a drop of lemon or some pickles. The final product is a strong punch of taste, with subtle hints of sumac, punchy onions and spicy, paprika-laced oil bringing it all in harmony. Other Than the Basic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is chopped and crowned with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic labelled this dish “a part of London’s few ideal, faultless dishes”. For dessert, the eatery’s künefe is a treat. It is coated in less syrup than is typical, giving it a more intense, more aromatic and not overly sweet flavour. Outranking the Giants Notably, this modest spot has outplaced several renowned three-Michelin-starred venues. It finds itself just behind the peak of the list, just after other esteemed dining destinations. Whereas two people could readily leave this place stuffed for under £25, comparable meals at high-end establishments can start at significantly more than that figure. The Creed of Hospitality It is also among several Turkish restaurants listed and is found well outside the city’s most expensive zones. “It is not concerning luxury. London is an costly city. It is belief that in an high-cost place you’re going to have the best service and finest food but I don’t subscribe to that,” states the owner. “I feel what is crucial is friendliness, kindness and a place you can be yourself and feel calm.” The sentiment is echoed by the list’s compiler, who remarked that if he was in a role of power, he would “make it mandatory to make every chef in London visit this spot as a masterclass, to show them the dangers of overcomplication, and to show what is possible if you do a few – or three – things to their absolute best”. A Journey of Dedication Unlike many chefs heading kitchens in the list’s top ten, the mastermind behind the food did not apprentice at fancy establishments. “I am very happy of our shop and our mum,” concludes her son. A lot of restaurants require years to become successful, but this one first started seven years ago. Its popularity is due to relentless, seven-day weeks of dedication. “Our mum was really tired. She would source produce in the morning and create the food in the afternoon. All of it is prepared manually; she would handle all of this. She is a solo parent and she managed a personal life but her friends would support her to support her. She was raising children and a house to look after as well. Each of these responsibilities forged her into what she is now: a remarkable person,” he says. A Achievement for the Culture This restaurant’s accolade is set to echo outside its own premises. “In my opinion a lot of people would be proud, as I am, because the Turkish community is a major part of London,” concludes the owner, highlighting the greater importance of this culinary triumph.