🔗 Share this article All Culinary Artist Must Train At This Spot’: Humble Turkish Eatery Ranks 4th on Ranking of London’s Top Restaurants. Whenever curating a roll of London’s best dining spots, one might anticipate familiar award-winning venues. However, nestled prominently among these food heavyweights is a unpretentious salonu found in a distant part of north London. An Unexpected Accolade The small Turkish eatery, concentrating in the specialties of Mersin, a city on Turkey’s Mediterranean coast, has been named the 4th finest restaurant in the metropolis by a respected food magazine. The honour has made the family totally shocked. “I’m totally shocked,” remarks a owner’s son, referring to his family’s dedication that led to their small place securing such a prominent position on a prestigious 99-strong list. The Character of Simplicity The little venue, which started as a basic cafe before its transformation into a buzzing spot, has kept much of its earlier charm. It seats just over 20 people and, beyond the impressive live cooking display, the setup remains mostly unchanged. “It is a compact and cozy space,” says the owner. The Signature Creation: Tantuni Ultimately, it’s all about the fare, and this establishment definitely delivers. The restaurant’s eponymous dish, tantuni, is a straightforward pleasure. The meat—either lamb or chicken—is cooked with steam to keep a moist, juicy texture. It is then thrown into a massive pan with flavours and oil, which are incorporated in slowly. Once the savoury mixture heats through, homemade lavaş—a soft bread—is laid on top to soak in all the juices. Finely sliced onions and a sprinkling of parsley go inside before the tasty meat is folded securely inside. It is often eaten with a drizzle of lemon or some pickles. The outcome is a mighty slap of taste, with subtle hints of sumac, sharp onions and red, paprika-infused oil tying it all in harmony. Other Than the Classic Tantuni There is also yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic called this dish “among London’s few flawless, impeccable dishes”. When it comes to sweets, the restaurant’s künefe is a delight. It is soaked in a more modest amount of syrup than usual, imparting it a deeper, toastier and less sickly flavour. Rising Above the Giants Notably, this modest spot has outplaced several celebrated three-Michelin-starred establishments. It finds itself just behind the top of the list, following other notable dining destinations. Whereas two people could readily leave this place full for less than £25, comparable meals at top-tier establishments can cost significantly more than that amount. A Ethos of Heart It is also among several Turkish restaurants listed and is found well beyond the city’s most expensive zones. “It’s not focused on luxury. London is an expensive city. There is an expectation that in an expensive place you’re going to have the best service and finest food but I don’t subscribe to that,” says the owner. “I believe what is most important is hospitality, a welcoming atmosphere and somewhere you can be yourself and feel calm.” The sentiment is shared by the list’s editor, who stated that if he was in a role of power, he would “insist to make every chef in London visit this restaurant as a final lesson, to show them the dangers of excess, and to demonstrate what is possible if you do just one – or three – things to their absolute best”. A Path of Dedication Unlike most chefs running kitchens in the list’s highest ranks, the head chef behind the food did not train at elite establishments. “I feel truly happy of our shop and our mum,” concludes her son. Numerous restaurants take years to find their footing, but this eatery first launched seven years ago. Its success is thanks to relentless, seven-day weeks of work. “Our mum would be very tired. She would buy ingredients in the morning and create the food in the afternoon. Each item is handmade; she would handle all of this. She is a single mum and she managed a social life but her friends would come here to help her. She had children and a house to manage as well. Each of these roles forged her into what she is now: a brilliant person,” he says. A Accomplishment for the People This restaurant’s success is set to echo beyond its own doors. “I believe many people would be proud, as I am, because the Turkish community is a major part of London,” concludes the owner, highlighting the wider significance of this gastronomic triumph.