‘Every Culinary Artist Ought to Study At This Spot’: Unassuming Turkish Eatery Ranks 4th on Roll of London’s Best Dining Destinations.

Whenever compiling a list of London’s top restaurants, one might anticipate renowned award-winning names. Yet, nestled near the top among these culinary heavyweights is a modest salonu found in a outlying area of north London.

An Unexpected Honour

This small Turkish eatery, concentrating in the street food of Mersin, a city on Turkey’s south coast, has been named the 4th finest restaurant in the city by a prominent food magazine. The accolade has left the owners utterly shocked.

“I am completely surprised,” remarks a proprietor, pointing to his parents’ dedication that culminated in their small place achieving such a lofty ranking on a respected 99-strong list.

The Character of Simplicity

This little venue, which started as a basic cafe before its transformation into a buzzing destination, has maintained much of its former feel. It seats just over 20 people and, except for the impressive live cooking performance, the interior remains largely unchanged. “It is a small and stocky space,” notes the owner.

The Signature Offering: Tantuni

However, it is focused on the cuisine, and this eatery certainly excels. The restaurant’s namesake dish, tantuni, is a uncomplicated joy. The meat—either lamb or chicken—is cooked with steam to maintain a tender quality.

The meat is then thrown into a sizeable pan with flavours and oil, which are added in gradually. When the flavourful mixture starts to simmer, freshly made lavaş—a soft bread—is placed on top to absorb all the juices. Thinly sliced onions and a sprinkling of parsley are placed before the flavourful meat is folded securely inside.

It is usually enjoyed with a drizzle of lemon or some pickles. The outcome is a powerful punch of taste, with soft hints of sumac, punchy onions and rich, paprika-red oil pulling it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic called this dish “one of London’s few flawless, impeccable dishes”.

When it comes to a sweet finish, the restaurant’s künefe goes down a treat. It is coated in less syrup than found elsewhere, resulting in it a deeper, more aromatic and not overly sweet profile.

Rising Above the Stars

Interestingly, this unassuming spot has been placed higher than several celebrated three-Michelin-starred restaurants. It finds itself close to the top of the list, trailing other esteemed dining destinations.

While two people could easily leave the restaurant full for under £25, comparable tasting menus at top-tier establishments can start at significantly more than that price.

A Philosophy of Heart

It is also part of several Turkish restaurants listed and is found well outside the city’s most expensive zones. “It’s not concerning luxury. London is an pricey city. There is an expectation that in an expensive place you’re going to have the finest service and top food but I don’t agree with that,” states the owner.

“I believe what is paramount is friendliness, friendliness and a place you can be yourself and be calm.”

The view is echoed by the list’s curator, who stated that if he were in a role of power, he would “make it mandatory to have every chef in London come to this spot as a final lesson, to show them the traps of overcomplication, and to reveal what is attainable if you do a few – or three – things to their absolute best”.

The Path of Perseverance

Unlike many chefs heading kitchens in the list’s top ten, the head chef behind the food did not work at fancy restaurants. “I feel very happy of our shop and our mum,” adds her son.

A lot of restaurants need years to find their footing, but this eatery first started seven years ago. Its acclaim is thanks to long, grinding, seven-day weeks of dedication.

“My mum would be extremely tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is handmade; she would manage all of this. She is a single mother and she had a social life but her friends would come here to support her. She was raising children and a house to look after as well. All of these roles made her into what she is now: a brilliant person,” he says.

A Achievement for the People

This restaurant’s success is bound to resonate outside its own doors. “In my opinion numerous people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the greater importance of this gastronomic honour.