🔗 Share this article Each Cook Must Study Here’: Unassuming Turkish Eatery Ranks Fourth on List of London’s Top Food Spots. When compiling a roll of London’s top restaurants, one might anticipate familiar Michelin-starred establishments. But, tucked near the top among these culinary heavyweights is a unpretentious salonu situated in a outlying part of north London. An Surprise Honour This compact Turkish spot, focusing in the culinary delights of Mersin, a metropolis on Turkey’s south coast, has been crowned the fourth finest restaurant in the metropolis by a respected food magazine. This honour has left the family utterly surprised. “I am totally surprised,” says the family member, alluding to his family’s hard graft that resulted in their modest shop achieving such a high ranking on a respected 99-strong list. The Appeal of Simplicity The small shop, which started as a simple cafe before its conversion into a sought-after destination, has retained much of its earlier character. It accommodates just more than 20 people and, except for the impressive live cooking show, the interior remains essentially unchanged. “It’s a small and stocky space,” notes the owner. A Star Dish: Tantuni However, it is focused on the food, and this restaurant definitely excels. The restaurant’s namesake dish, tantuni, is a straightforward pleasure. Choice of meat—either lamb or chicken—is prepared via steaming to preserve a moist, juicy texture. It is then added into a sizeable pan with spices and oil, which are mixed in bit by bit. Once the flavourful mixture heats through, handmade lavaş—a thin, flexible bread—is laid on top to absorb all the juices. Thinly sliced onions and a sprinkling of parsley are placed before the savoury meat is wrapped neatly inside. It is typically eaten with a squeeze of lemon or some tangy accompaniments. The end result is a powerful burst of taste, with subtle hints of sumac, sharp onions and rich, paprika-red oil tying it all together. Other Than the Basic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic described this dish “one of London’s few flawless, impeccable dishes”. For a sweet finish, the eatery’s künefe is a treat. It is coated in lighter syrup than is typical, imparting it a more intense, nuttier and more balanced taste. Surpassing the Stars Remarkably, this unassuming spot has ranked above several renowned three-Michelin-starred restaurants. It finds itself just behind the summit of the list, following other notable dining destinations. Whereas two people could easily leave this place full for below £25, comparable meals at luxury establishments can run into significantly more than that figure. The Philosophy of Heart It is also among several Turkish restaurants included and is found well beyond the city’s central zones. “It’s not about luxury. London is an expensive city. It is assumption 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. “In my view what is most important is hospitality, friendliness and a place you can be yourself and feel calm.” This philosophy is echoed by the list’s curator, who stated that if he were in a position of power, he would “insist to make every chef in London come to this spot as a finishing school, to show them the dangers of excess, and to show what is attainable if you do only a handful of – or three – things to their absolute best”. A Story of Hard Work In contrast to most chefs managing kitchens in the list’s highest ranks, the head chef behind the food didn’t train at elite restaurants. “I feel very happy of our shop and our mum,” adds her son. Numerous restaurants need years to find their footing, but this eatery first launched seven years ago. Its acclaim is owing to relentless, seven-day weeks of work. “My mum used to be really tired. She would go shopping in the morning and make the food in the afternoon. All of it is prepared manually; she would manage all of this. She is a single mother and she had a life outside work but her friends would support her to help her. She was raising children and a house to care for as well. All of these responsibilities shaped her into what she is now: a brilliant person,” he says. An Accomplishment for the Community This restaurant’s recognition is bound to echo beyond its own doors. “I believe a lot of people would be pleased, as I am, because the Turkish community is a major part of London,” says the owner, highlighting the wider significance of this culinary honour.