🔗 Share this article All Culinary Artist Should Study Here’: Unassuming Turkish Eatery Ranks Fourth on List of London’s Leading Food Spots. Whenever compiling a roll of London’s best restaurants, one might anticipate renowned award-winning venues. But, tucked prominently among these gastronomic heavyweights is a simple salonu located in a distant area of northern London. An Surprise Recognition The small Turkish spot, specialising in the culinary delights of Mersin, a metropolis on Turkey’s southern coast, has been crowned the fourth finest restaurant in the city by a influential gastronomic guide. The recognition has made the owners utterly astonished. “I am utterly shocked,” remarks the owner’s son, pointing to his family’s dedication that culminated in their humble shop achieving such a lofty position on a respected 99-strong list. A Appeal of Simplicity This small shop, which was a basic cafe before its conversion into a popular spot, has maintained much of its earlier character. It fits just over 20 people and, except for the vibrant live cooking show, the interior remains largely unchanged. “It is a small and stocky place,” notes the owner. A Namesake Creation: Tantuni Ultimately, it is focused on the cuisine, and this eatery certainly succeeds. The eatery’s eponymous dish, tantuni, is a simple delight. The meat—lamb or lamb or chicken—is cooked with steam to maintain a moist, juicy quality. It is then added into a massive pan with spices and oil, which are mixed in bit by bit. When the savoury mixture starts to simmer, freshly made lavaş—a thin, flexible bread—is laid on top to absorb all the aromas. Thinly sliced onions and a dash of parsley are added before the flavourful meat is wrapped tightly inside. It is usually consumed with a squeeze of lemon or some pickles. The end result is a powerful burst of taste, with subtle hints of sumac, bold onions and red, paprika-infused oil tying it all in harmony. Beyond the Classic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and topped with yogurt, tomato sauce and rich, nutty brown butter. A prominent food critic called this dish “one of London’s few ideal, faultless dishes”. For a sweet finish, the eatery’s künefe goes down a delight. It is soaked in lighter syrup than found elsewhere, resulting in it a more intense, more aromatic and more balanced taste. Rising Above the Titans Remarkably, this modest restaurant has outplaced several illustrious three-Michelin-starred restaurants. It finds itself near the peak of the list, following other high-profile dining destinations. While two people could easily leave the restaurant full for under £25, comparable meals at top-tier establishments can start at many times that amount. A Ethos of Warmth The restaurant is also one of several Turkish restaurants featured and is situated well beyond the city’s central zones. “It is not concerning luxury. London is an pricey city. It is expectation that in an high-cost place you’re going to have the top service and best food but I don’t subscribe to that,” states the owner. “I believe what is most important is friendliness, friendliness and somewhere you can be yourself and feel calm.” This philosophy is supported by the list’s curator, who suggested that if he were in a position of power, he would “insist to make every chef in London train at this restaurant as a finishing school, to show them the dangers of excess, and to reveal what is achievable if you do only a handful of – or three – things to their very best”. A Journey of Perseverance In contrast to most chefs heading kitchens in the list’s top ten, the mastermind behind the food did not train at Michelin-starred restaurants. “I feel very proud of our restaurant and our mum,” concludes her son. Numerous restaurants take years to become successful, but this one first launched seven years ago. Its success is owing to relentless, seven-day weeks of effort. “My mum would be really tired. She would buy ingredients in the morning and prepare the food in the afternoon. Each item is made by hand; she would do all of this. She is a single mum and she balanced a personal life but her friends would support her to help her. She was raising children and a house to care for as well. Each of these roles made her into what she is now: a remarkable person,” he reflects. An Accomplishment for the Culture The restaurant’s success is set to echo outside its own doors. “In my opinion 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 importance of this gastronomic achievement.