🔗 Share this article Each Cook Should Learn At This Spot’: Humble Turkish Eatery Ranks Fourth on Ranking of London’s Top Dining Destinations. When compiling a list of London’s top eateries, one might anticipate familiar award-winning venues. But, tucked near the top among these food heavyweights is a modest salonu located in a outlying area of north London. A Surprise Recognition The little Turkish eatery, concentrating in the street food of Mersin, a metropolis on Turkey’s south coast, has been crowned the fourth finest restaurant in the city by a influential food magazine. This recognition has left the family utterly astonished. “I’m completely astonished,” remarks a family member, referring to his parents’ dedication that culminated in their small restaurant achieving such a high spot on a notable 99-strong list. The Charm of Modesty This compact space, which was a basic cafe before its transformation into a popular food hotspot, has kept much of its original charm. It seats just over 20 people and, beyond the vibrant live cooking show, the interior remains essentially unchanged. “It is a small and stocky place,” says the owner. A Namesake Offering: Tantuni In the end, it is focused on the fare, and this restaurant definitely excels. The restaurant’s namesake dish, tantuni, is a simple delight. Choice of meat—whether lamb or chicken—is steamed to preserve a moist, juicy texture. The meat is then tossed into a large pan with seasonings and oil, which are mixed in gradually. Once the flavourful mixture bubbles up, homemade lavaş—a pliable bread—is slapped on top to take in all the juices. Thinly sliced onions and a sprinkling of parsley go inside before the flavourful meat is rolled securely inside. It is usually consumed with a squeeze of lemon or some tangy accompaniments. The outcome is a powerful burst of flavour, with subtle hints of sumac, punchy onions and rich, paprika-red oil pulling it all together. Other Than the Classic Tantuni There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. The respected food critic described this dish “among London’s few flawless, impeccable dishes”. For dessert, the restaurant’s künefe is a treat. It is soaked in less syrup than is typical, giving it a more intense, toastier and less sickly flavour. Surpassing the Titans Remarkably, this modest restaurant has outplaced several illustrious three-Michelin-starred venues. It finds itself just behind the top of the list, trailing other notable dining destinations. While two people could easily leave this place satisfied for less than £25, comparable meals at luxury establishments can run into significantly more than that amount. The Creed of Heart The restaurant is also one of several Turkish restaurants listed and is located well outside the city’s prime zones. “It’s not about luxury. London is an expensive city. There is an assumption that in an expensive place you’re going to have the best service and top food but I don’t believe in that,” explains the owner. “I feel what is paramount is warmth, friendliness and somewhere you can be yourself and feel calm.” The philosophy is shared by the list’s editor, who suggested that if he was in a role of power, he would “require to have every chef in London come to this spot as a finishing school, to teach them the pitfalls of overcomplication, and to reveal what is attainable if you do just one – or three – things to their absolute best”. The Journey of Hard Work Unlike most chefs heading kitchens in the list’s highest ranks, the head chef behind the food did not apprentice at elite restaurants. “I feel really proud of our restaurant and our mum,” adds her son. A lot of restaurants require years to become successful, but this one first opened its doors seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of effort. “My mum would be really tired. She would go shopping in the morning and make the food in the afternoon. All of it is handmade; she would handle all of this. She is a solo parent and she managed a life outside work but her friends would visit to support her. She was raising children and a house to care for as well. Each of these duties forged her into what she is now: a remarkable person,” he says. A Recognition for the Culture This restaurant’s accolade is likely to echo outside its own walls. “I think many people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, emphasising the greater meaning of this culinary achievement.