🔗 Share this article Each Cook Ought to Learn Here’: Unassuming Turkish Restaurant Ranks 4th on Ranking of London’s Top Restaurants. Whenever curating a ranking of London’s top dining spots, one might anticipate familiar Michelin-starred names. But, tucked near the top among these gastronomic giants is a unpretentious salonu located in a outlying corner of northern London. A Unexpected Recognition This little Turkish eatery, concentrating in the specialties of Mersin, a metropolis on Turkey’s Mediterranean coast, has been crowned the fourth finest restaurant in the city by a respected food magazine. The accolade has made the family totally astonished. “I’m totally shocked,” remarks the proprietor, alluding to his family’s relentless work that culminated in their modest restaurant achieving such a high position on a notable 99-strong list. A Appeal of Modesty This small shop, which started as a basic cafe before its transformation into a buzzing destination, has kept much of its earlier feel. It accommodates just more than 20 people and, aside from the impressive live cooking show, the interior remains essentially unchanged. “It is a tiny and intimate place,” notes the owner. A Star Dish: Tantuni Ultimately, it’s all about the food, and this establishment definitely excels. The eatery’s namesake dish, tantuni, is a straightforward delight. Choice of meat—either lamb or chicken—is steamed to maintain a moist, juicy texture. The meat is then added into a massive pan with seasonings and oil, which are mixed in bit by bit. Once the meaty mixture bubbles up, handmade lavaş—a pliable bread—is placed on top to absorb all the flavours. Finely sliced onions and a sprinkling of parsley are placed before the tasty meat is wrapped tightly inside. It is usually consumed with a drizzle of lemon or some pickles. The final product is a mighty slap of taste, with subtle hints of sumac, bold onions and red, paprika-infused oil tying it all in harmony. Beyond the Basic Tantuni There is also yoğurtlu tantuni, where the savoury lavaş is chopped and crowned with yogurt, tomato sauce and rich, nutty brown butter. The respected food critic labelled this dish “among London’s few perfect, no-notes dishes”. For sweets, the eatery’s künefe proves a treat. It is doused in less syrup than found elsewhere, giving it a deeper, more aromatic and not overly sweet profile. Outranking the Giants Notably, this modest spot has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself near the peak of the list, following other esteemed dining destinations. Whereas two people could readily leave this place satisfied for under £25, similar meals at high-end establishments can run into many times that price. The Creed of Hospitality It is also one of several Turkish restaurants listed and is located well outside the city’s prime zones. “It is not concerning luxury. London is an costly city. There is an assumption that in an high-cost place you’re going to have the best service and best food but I don’t believe in that,” explains the owner. “I believe what is crucial is hospitality, a welcoming atmosphere and a place you can be yourself and feel calm.” This philosophy is supported by the list’s curator, who remarked that if he was in a role of authority, he would “require to have every chef in London come to this restaurant as a finishing school, to teach them the traps of overcomplication, and to show what is achievable if you do only a handful of – or three – things to their absolute best”. The Journey of Dedication In contrast to most chefs managing kitchens in the list’s highest ranks, the driving force behind the food didn’t train at fancy restaurants. “I feel very pleased of our restaurant and our mum,” concludes her son. Numerous restaurants need years to find their footing, but this one first started seven years ago. Its popularity is due to relentless, seven-day weeks of dedication. “My mum would be really tired. She would source produce in the morning and prepare the food in the afternoon. Each item is made by hand; she would manage all of this. She is a single mother and she managed a social life but her friends would visit to support her. She was raising children and a house to care for as well. Each of these roles shaped her into what she is now: a brilliant person,” he shares. An Achievement for the Community The restaurant’s accolade is likely to echo beyond its own doors. “I believe numerous people would be happy, as I am, because the Turkish community is a huge part of London,” notes the owner, highlighting the greater meaning of this gastronomic triumph.