🔗 Share this article ‘Every Culinary Artist Ought to Study At This Spot’: Humble Turkish Restaurant Secures Fourth on Ranking of London’s Top Dining Destinations. When curating a ranking of London’s best eateries, one might anticipate renowned award-winning establishments. However, tucked prominently among these gastronomic titans is a simple salonu located in a distant part of north London. An Surprise Honour This little Turkish eatery, specialising in the culinary delights of Mersin, a city on Turkey’s south coast, has been named the 4th best restaurant in the capital by a respected gastronomic guide. This accolade has left the owners completely astonished. “I am completely surprised,” says a proprietor, alluding to his parents’ dedication that led to their humble place securing such a high position on a notable 99-strong list. The Charm of Simplicity The small shop, which used to be a simple cafe before its transformation into a buzzing food hotspot, has retained much of its former character. It seats just more than 20 people and, beyond the impressive live cooking performance, the setup remains largely unchanged. “It’s a compact and cozy place,” notes the owner. The Star Creation: Tantuni In the end, it is focused on the fare, and this restaurant definitely delivers. The restaurant’s namesake dish, tantuni, is a uncomplicated pleasure. Choice of meat—whether lamb or chicken—is cooked with steam to maintain a moist, juicy consistency. It is then added into a sizeable pan with spices and oil, which are incorporated in bit by bit. As the savoury mixture heats through, freshly made lavaş—a pliable bread—is slapped on top to take in all the flavours. Finely sliced onions and a handful of parsley are added before the tasty meat is folded tightly inside. It is usually eaten with a drizzle of lemon or some pickles. The outcome is a powerful burst of flavour, with soft hints of sumac, punchy onions and red, paprika-infused oil tying it all in harmony. Other Than the Classic Tantuni There is also yoğurtlu tantuni, where the savoury lavaş is cut up and finished with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic labelled this dish “among London’s few ideal, faultless dishes”. For dessert, the eatery’s künefe goes down a delight. It is doused in lighter syrup than found elsewhere, giving it a more intense, toastier and not overly sweet profile. Outranking the Stars Interestingly, this modest restaurant has outplaced several illustrious three-Michelin-starred restaurants. It finds itself near the peak of the list, trailing other high-profile dining destinations. Whereas two people could readily leave the restaurant stuffed for below £25, equivalent experiences at luxury establishments can cost significantly more than that amount. A Ethos of Warmth The restaurant is also one of several Turkish restaurants included and is situated well outside the city’s most expensive zones. “It’s not focused on luxury. London is an pricey city. It is expectation that in an expensive place you’re going to have the top service and top food but I don’t subscribe to that,” says the owner. “I believe what is crucial is hospitality, a welcoming atmosphere and somewhere you can be yourself and be calm.” The sentiment is supported by the list’s compiler, who remarked that if he was in a position of power, he would “require to have every chef in London train at this restaurant as a final lesson, to show them the traps of overcomplication, and to demonstrate what is achievable if you do just one – or three – things to their absolute best”. The Path of Dedication In contrast to many chefs running kitchens in the list’s top ten, the driving force behind the food did not work at elite establishments. “I am truly proud of our shop and our mum,” adds her son. Many restaurants need years to become successful, but this eatery first opened its doors seven years ago. Its success is thanks to tireless, seven-day weeks of effort. “Our mum would be very tired. She would source produce in the morning and make the food in the afternoon. Everything is made by hand; she would handle all of this. She is a single mum and she balanced a life outside work but her friends would visit to support her. She was raising children and a house to manage as well. All of these duties shaped her into what she is now: a exceptional person,” he says. A Recognition for the Culture The restaurant’s success is set to resonate beyond its own premises. “I believe a lot of people would be happy, as I am, because the Turkish community is a huge part of London,” says the owner, emphasising the greater importance of this culinary honour.