🔗 Share this article ‘Every Culinary Artist Ought to Train Here’: Humble Turkish Eatery Ranks 4th on Roll of London’s Leading Restaurants. Whenever curating a list of London’s top dining spots, one might expect familiar award-winning venues. But, situated high among these culinary titans is a modest salonu situated in a outlying corner of northern London. An Surprise Recognition The little Turkish eatery, focusing in the culinary delights of Mersin, a port city on Turkey’s southern coast, has been declared the fourth best restaurant in the metropolis by a influential food magazine. This recognition has left the family utterly surprised. “I’m completely astonished,” says the family member, pointing to his family’s dedication that led to their small place securing such a high ranking on a notable 99-strong list. A Character of Modesty This small shop, which was a basic cafe before its transformation into a sought-after food hotspot, has retained much of its original feel. It seats just over 20 people and, aside from the vibrant live cooking display, the layout remains largely unchanged. “It’s a compact and cozy spot,” comments the owner. A Signature Dish: Tantuni Ultimately, it is focused on the fare, and this eatery certainly delivers. The eatery’s signature dish, tantuni, is a simple joy. Choice of meat—lamb or lamb or chicken—is steamed to preserve a moist, juicy quality. The meat is then thrown into a massive pan with spices and oil, which are incorporated in slowly. As the flavourful mixture starts to simmer, handmade lavaş—a soft bread—is placed on top to take in all the flavours. Finely sliced onions and a sprinkling of parsley are added before the flavourful meat is rolled tightly inside. It is usually consumed with a squeeze of lemon or some tangy accompaniments. The end result is a mighty slap of flavour, with subtle hints of sumac, punchy onions and red, paprika-infused oil pulling it all in harmony. Beyond the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic described this dish “one of London’s few ideal, faultless dishes”. For dessert, the eatery’s künefe proves a delight. It is coated in a more modest amount of syrup than found elsewhere, imparting it a richer, more aromatic and less sickly profile. Rising Above the Stars Interestingly, this modest spot has outplaced several illustrious three-Michelin-starred restaurants. It finds itself near the top of the list, following other notable dining destinations. Whereas two people could readily leave the restaurant satisfied for under £25, similar meals at top-tier establishments can cost significantly more than that amount. A Philosophy of Heart It is also part of several Turkish restaurants listed and is located well outside the city’s central zones. “It’s not focused on luxury. London is an costly 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,” explains the owner. “In my view what is paramount is friendliness, a welcoming atmosphere and somewhere you can be yourself and be calm.” The sentiment is supported by the list’s compiler, who stated that if he were in a role of power, he would “make it mandatory to have every chef in London train at this restaurant as a finishing school, to show them the traps of overthinking, and to demonstrate what is attainable if you do just one – or three – things to their very best”. A Story of Hard Work Unlike most chefs running kitchens in the list’s highest ranks, the mastermind behind the food didn’t apprentice at elite establishments. “I feel truly proud of our restaurant and our mum,” adds her son. A lot of restaurants need years to establish themselves, but this eatery first started seven years ago. Its popularity is due to relentless, seven-day weeks of dedication. “Our mum used to be really tired. She would buy ingredients in the morning and create the food in the afternoon. Everything is prepared manually; she would manage all of this. She is a single mother and she balanced a social life but her friends would come here to help her. She had children and a house to manage as well. All of these roles forged her into what she is now: a exceptional person,” he reflects. A Achievement for the Culture The restaurant’s success is bound to have meaning outside its own doors. “In my opinion numerous people would be pleased, as I am, because the Turkish community is a major part of London,” notes the owner, pointing out the greater importance of this culinary triumph.