🔗 Share this article ‘Every Culinary Artist Must Learn Here’: Modest Turkish Eatery Secures Fourth on List of London’s Leading Food Spots. Whenever curating a roll of London’s best restaurants, one might anticipate familiar Michelin-starred establishments. However, nestled high among these gastronomic heavyweights is a simple salonu found in a far-flung corner of north London. A Shocking Honour The compact Turkish restaurant, focusing in the specialties of Mersin, a city on Turkey’s southern coast, has been named the fourth finest restaurant in the capital by a prominent gastronomic guide. This accolade has made the proprietors utterly astonished. “I am totally surprised,” says a family member, alluding to his family’s dedication that led to their humble place earning such a high position on a prestigious 99-strong list. The Appeal of Modesty This small shop, which started as a basic cafe before its transformation into a buzzing spot, has maintained much of its former feel. It accommodates just over 20 people and, beyond the dazzling live cooking show, the interior remains mostly unchanged. “It’s a compact and cozy place,” notes the owner. The Namesake Dish: Tantuni In the end, it’s focused on the food, and this establishment certainly excels. The restaurant’s signature dish, tantuni, is a uncomplicated pleasure. Choice of meat—either lamb or chicken—is cooked with steam to maintain a succulent quality. It is then tossed into a massive pan with flavours and oil, which are incorporated in gradually. As the flavourful mixture heats through, handmade lavaş—a pliable bread—is slapped on top to absorb all the aromas. Thinly sliced onions and a sprinkling of parsley go inside before the tasty meat is rolled tightly inside. It is often eaten with a drizzle of lemon or some tangy accompaniments. The end result is a powerful burst of flavour, with gentle hints of sumac, punchy onions and rich, paprika-red oil tying it all in harmony. Beyond the Classic Tantuni There is also yoğurtlu tantuni, where the savoury lavaş is sliced and crowned with yogurt, tomato sauce and aromatic brown butter. The respected food critic called this dish “one of London’s few ideal, faultless dishes”. When it comes to dessert, the eatery’s künefe proves a treat. It is soaked in a more modest amount of syrup than usual, imparting it a richer, toastier and not overly sweet taste. Rising Above the Giants Remarkably, this modest spot has been placed higher than several illustrious three-Michelin-starred establishments. It finds itself close to the summit of the list, just after other high-profile dining destinations. While two people could easily leave the restaurant full for less than £25, similar tasting menus at high-end establishments can cost significantly more than that amount. A Creed of Heart The restaurant is also part of several Turkish restaurants listed and is situated well outside the city’s central zones. “It’s not about luxury. London is an pricey 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 believe what is crucial is friendliness, kindness and a place you can be yourself and feel calm.” This sentiment is supported by the list’s curator, who stated that if he were in a position of authority, he would “require to have every chef in London visit this spot as a finishing school, to teach them the traps of excess, and to demonstrate what is attainable if you do a few – or three – things to their very best”. The Journey of Dedication Unlike most chefs managing kitchens in the list’s top ten, the driving force behind the food did not apprentice at Michelin-starred restaurants. “I am really happy of our shop and our mum,” says her son. A lot of restaurants require years to become successful, but this eatery first launched seven years ago. Its acclaim is due to long, grinding, seven-day weeks of work. “My mum used to be very tired. She would buy ingredients in the morning and create the food in the afternoon. Everything is prepared manually; she would do all of this. She is a solo parent and she had a personal life but her friends would come here to encourage her. She was raising children and a house to look after as well. All of these responsibilities shaped her into what she is now: a brilliant person,” he reflects. An Accomplishment for the Culture The restaurant’s accolade is likely to echo outside its own premises. “I believe numerous people would be pleased, as I am, because the Turkish community is a major part of London,” notes the owner, emphasising the greater significance of this gastronomic honour.