🔗 Share this article All Culinary Artist Ought to Train At This Spot’: Humble Turkish Restaurant Secures 4th on Ranking of London’s Top Food Spots. When assembling a ranking of London’s finest restaurants, one might anticipate renowned Michelin-starred venues. Yet, situated high among these gastronomic titans is a unpretentious salonu situated in a outlying area of northern London. An Shocking Honour This compact Turkish eatery, focusing in the specialties of Mersin, a metropolis on Turkey’s southern coast, has been crowned the fourth best restaurant in the city by a influential culinary publication. The recognition has left the proprietors totally shocked. “I’m completely shocked,” remarks a owner’s son, referring to his family’s hard graft that culminated in their modest place securing such a lofty position on a prestigious 99-strong list. The Character of Modesty The small shop, which used to be a simple cafe before its conversion into a sought-after spot, has maintained much of its former character. It fits just over 20 people and, except for the vibrant live cooking performance, the setup remains mostly unchanged. “It’s a small and stocky place,” notes the owner. A Signature Creation: Tantuni In the end, it’s focused on the fare, and this eatery more than succeeds. The eatery’s namesake dish, tantuni, is a simple delight. Choice of meat—whether lamb or chicken—is cooked with steam to preserve a moist, juicy texture. The meat is then thrown into a large pan with flavours and oil, which are mixed in bit by bit. Once the meaty mixture heats through, homemade lavaş—a pliable bread—is placed on top to take in all the juices. Finely sliced onions and a dash of parsley are added before the tasty meat is wrapped securely inside. The wrap is often enjoyed with a squeeze of lemon or some pickles. The end result is a mighty punch of taste, with gentle hints of sumac, sharp onions and rich, paprika-red oil pulling it all in harmony. Beyond the Classic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic labelled this dish “a part of London’s few flawless, impeccable dishes”. For a sweet finish, the eatery’s künefe proves a treat. It is doused in a more modest amount of syrup than usual, imparting it a deeper, nuttier and less sickly profile. Outranking the Stars Interestingly, this modest restaurant has ranked above several celebrated three-Michelin-starred venues. It finds itself close to the peak of the list, trailing other notable dining destinations. While two people could easily leave this place stuffed for less than £25, equivalent tasting menus at top-tier establishments can cost many times that figure. A Creed of Heart The restaurant is also among several Turkish restaurants featured and is found well beyond the city’s central zones. “It’s not about luxury. London is an expensive city. There is an assumption that in an high-cost place you’re going to have the top service and finest food but I do not agree with that,” says the owner. “I believe what is paramount is friendliness, a welcoming atmosphere and a place you can be yourself and feel calm.” This sentiment is echoed by the list’s editor, who remarked that if he was in a position of authority, he would “make it mandatory to make every chef in London train at this spot as a masterclass, to teach them the dangers of overthinking, and to demonstrate what is achievable if you do just one – or three – things to their utmost 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 elite restaurants. “I feel truly 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 success is thanks to relentless, seven-day weeks of dedication. “My mum was very tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is handmade; she would do all of this. She is a single mother and she managed a personal life but her friends would support her to support her. She was raising children and a house to care for as well. All of these duties forged her into what she is now: a brilliant person,” he says. An Recognition for the Culture This restaurant’s success is likely to echo beyond its own premises. “I think many people would be proud, as I am, because the Turkish community is a significant part of London,” notes the owner, emphasising the greater significance of this culinary achievement.