🔗 Share this article ‘Every Cook Should Study At This Spot’: Unassuming Turkish Restaurant Ranks 4th on Ranking of London’s Top Dining Destinations. When assembling a ranking of London’s finest dining spots, one might anticipate renowned award-winning establishments. But, nestled prominently among these gastronomic giants is a modest salonu situated in a far-flung corner of northern London. An Unexpected Honour This compact Turkish spot, focusing in the specialties of Mersin, a port city on Turkey’s southern coast, has been named the 4th finest restaurant in the city by a respected gastronomic guide. This honour has left the proprietors utterly shocked. “I am completely surprised,” says the proprietor, alluding to his parents’ dedication that resulted in their modest shop securing such a high position on a prestigious 99-strong list. The Character of Simplicity The compact space, which was a basic cafe before its conversion into a sought-after destination, has maintained much of its original charm. It fits just more than 20 people and, beyond the dazzling live cooking performance, the setup remains mostly unchanged. “It’s a small and stocky spot,” comments the owner. A Signature Creation: Tantuni In the end, it’s all about the cuisine, and this restaurant definitely succeeds. The eatery’s eponymous dish, tantuni, is a simple joy. Choice of meat—either lamb or chicken—is cooked with steam to keep a succulent quality. It is then added into a large pan with flavours and oil, which are mixed in gradually. Once the flavourful mixture bubbles up, homemade lavaş—a soft bread—is slapped on top to absorb all the aromas. Thinly sliced onions and a dash of parsley are placed before the flavourful meat is folded tightly inside. It is usually consumed with a drop of lemon or some tangy accompaniments. The outcome is a powerful burst of flavour, with soft hints of sumac, punchy onions and spicy, paprika-laced oil pulling it all in harmony. Beyond the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic called this dish “one of London’s few perfect, no-notes dishes”. For a sweet finish, the eatery’s künefe is a treat. It is coated in lighter syrup than found elsewhere, giving it a more intense, toastier and more balanced flavour. Rising Above the Giants Remarkably, this modest spot has outplaced several celebrated three-Michelin-starred restaurants. It finds itself close to the peak of the list, following other esteemed dining destinations. Whereas two people could readily leave this place satisfied for below £25, similar tasting menus at top-tier establishments can run into many times that figure. The Philosophy of Hospitality It is also among several Turkish restaurants featured and is found well outside the city’s prime zones. “It is not about luxury. London is an expensive city. It is belief that in an high-cost place you’re going to have the finest service and best food but I do not agree with that,” says the owner. “I believe what is most important is friendliness, a welcoming atmosphere and somewhere you can be yourself and feel calm.” The sentiment is echoed by the list’s compiler, who stated that if he were in a role of authority, he would “insist to have every chef in London visit this restaurant as a masterclass, to show them the dangers of overthinking, and to reveal what is achievable if you do a few – or three – things to their absolute best”. A Journey of Perseverance In contrast to many chefs heading kitchens in the list’s highest ranks, the mastermind behind the food didn’t train at Michelin-starred establishments. “I am truly pleased of our shop and our mum,” says her son. A lot of restaurants need years to find their footing, but this eatery first started seven years ago. Its popularity is due to relentless, seven-day weeks of dedication. “My mum used to be really tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is made by hand; she would handle all of this. She is a solo parent and she managed a life outside work but her friends would support her to support her. She had children and a house to manage as well. Each of these roles made her into what she is now: a brilliant person,” he reflects. A Accomplishment for the Community The restaurant’s success is set to have meaning outside its own premises. “In my opinion a lot of people would be pleased, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the broader importance of this culinary triumph.