🔗 Share this article All Cook Must Train At This Spot’: Modest Turkish Restaurant Ranks Fourth on List of London’s Leading Food Spots. Whenever curating a ranking of London’s top eateries, one might foresee familiar high-end venues. However, tucked near the top among these culinary giants is a unpretentious salonu situated in a far-flung corner of northern London. A Surprise Honour The compact Turkish restaurant, concentrating in the specialties of Mersin, a metropolis on Turkey’s southern coast, has been crowned the fourth finest restaurant in the metropolis by a influential culinary publication. The accolade has left the proprietors utterly surprised. “I am utterly surprised,” says the owner’s son, alluding to his family’s relentless work that led to their humble shop earning such a high position on a prestigious 99-strong list. A Character of Modesty The compact space, which was a simple cafe before its transformation into a popular destination, has maintained much of its earlier character. It accommodates just over 20 people and, except for the impressive live cooking display, the interior remains essentially unchanged. “It is a tiny and intimate place,” says the owner. A Star Offering: Tantuni However, it is all about the cuisine, and this establishment definitely excels. The restaurant’s eponymous dish, tantuni, is a uncomplicated pleasure. Choice of meat—lamb or lamb or chicken—is prepared via steaming to maintain a succulent texture. The meat is then thrown into a large pan with flavours and oil, which are mixed in gradually. When the flavourful mixture bubbles up, homemade lavaş—a pliable bread—is laid on top to absorb all the juices. Thinly sliced onions and a sprinkling of parsley go inside before the savoury meat is wrapped tightly inside. The wrap is typically enjoyed with a drop of lemon or some tangy accompaniments. The final product is a strong burst of flavour, with gentle hints of sumac, bold onions and spicy, paprika-laced oil bringing it all in harmony. Beyond the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. The leading food critic called this dish “a part of London’s few perfect, no-notes dishes”. For dessert, the eatery’s künefe goes down a treat. It is soaked in less syrup than usual, giving it a deeper, more aromatic and more balanced flavour. Rising Above the Giants Notably, this unassuming spot has outplaced several celebrated three-Michelin-starred venues. It finds itself just behind the summit of the list, just after other esteemed dining destinations. Whereas two people could easily leave the restaurant satisfied for under £25, comparable experiences at luxury establishments can run into many times that figure. A Philosophy of Hospitality The restaurant is also part of several Turkish restaurants included and is located well beyond the city’s most expensive zones. “It’s not concerning luxury. London is an pricey city. It is belief that in an high-cost place you’re going to have the best service and best food but I do not believe in that,” states the owner. “I believe what is crucial is hospitality, friendliness and a place you can be yourself and be calm.” The sentiment is supported by the list’s curator, who stated that if he was in a position of power, he would “make it mandatory to make every chef in London train at this restaurant as a masterclass, to show them the pitfalls of excess, and to reveal what is attainable if you do just one – or three – things to their absolute best”. A Journey of Hard Work Unlike many chefs heading kitchens in the list’s highest ranks, the head chef behind the food did not train at fancy establishments. “I feel really proud of our restaurant and our mum,” concludes her son. Many restaurants require years to become successful, but this eatery first started seven years ago. Its popularity is thanks to tireless, seven-day weeks of work. “My mum used to be extremely tired. She would go shopping in the morning and make the food in the afternoon. Everything is made by hand; she would do all of this. She is a single mum and she managed a social life but her friends would visit to encourage her. She had children and a house to care for as well. Each of these duties made her into what she is now: a brilliant person,” he shares. A Achievement for the Culture This restaurant’s success is set to echo beyond its own doors. “In my opinion a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, emphasising the broader meaning of this culinary honour.