🔗 Share this article Each Cook Must Learn Here’: Unassuming Turkish Restaurant Ranks 4th on Ranking of London’s Top Food Spots. When curating a roll of London’s best restaurants, one might foresee well-known Michelin-starred establishments. But, nestled near the top among these culinary giants is a simple salonu found in a distant part of north London. A Unexpected Accolade The compact Turkish spot, focusing in the street food of Mersin, a city on Turkey’s Mediterranean coast, has been declared the fourth best restaurant in the capital by a respected gastronomic guide. This recognition has left the family totally astonished. “I’m totally shocked,” remarks a family member, referring to his family’s relentless work that culminated in their humble restaurant securing such a prominent ranking on a prestigious 99-strong list. The Charm of Modesty The little venue, which started as a simple cafe before its change into a popular food hotspot, has retained much of its earlier feel. It seats just more than 20 people and, except for the dazzling live cooking show, the setup remains largely unchanged. “It’s a tiny and intimate spot,” comments the owner. A Signature Offering: Tantuni However, it is all about the food, and this restaurant more than excels. The eatery’s eponymous dish, tantuni, is a straightforward pleasure. The meat—either lamb or chicken—is steamed to preserve a moist, juicy quality. It is then thrown into a massive pan with flavours and oil, which are mixed in bit by bit. As the savoury mixture starts to simmer, freshly made lavaş—a pliable bread—is placed on top to soak in all the flavours. Finely sliced onions and a handful of parsley are added before the flavourful meat is wrapped tightly inside. It is often enjoyed with a drop of lemon or some pickles. The final product is a strong burst of taste, with subtle hints of sumac, punchy onions and rich, paprika-red oil pulling it all together. Beyond the Classic Tantuni There is also yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic called this dish “a part of London’s few flawless, impeccable dishes”. For sweets, the eatery’s künefe proves a delight. It is soaked in less syrup than usual, giving it a more intense, nuttier and more balanced profile. Rising Above the Giants Interestingly, this modest spot has ranked above several renowned three-Michelin-starred establishments. It finds itself close to the peak of the list, trailing other notable dining destinations. Whereas two people could readily leave this place stuffed for below £25, similar experiences at top-tier establishments can cost many times that figure. The Ethos of Heart It is also one of several Turkish restaurants included and is situated well beyond the city’s central zones. “It is not focused on luxury. London is an pricey city. It is expectation that in an expensive place you’re going to have the best service and finest food but I do not subscribe to that,” states the owner. “In my view what is most important is warmth, a welcoming atmosphere and somewhere you can be yourself and be calm.” The view is supported by the list’s editor, who stated that if he was in a position of authority, he would “require to make every chef in London come to this spot as a final lesson, to teach them the pitfalls of overthinking, and to demonstrate what is possible if you do a few – or three – things to their utmost best”. The Story of Dedication In contrast to most chefs heading kitchens in the list’s top ten, the driving force behind the food didn’t work at fancy restaurants. “I am truly happy of our restaurant and our mum,” adds her son. A lot of restaurants require years to become successful, but this eatery first started seven years ago. Its popularity is owing to relentless, seven-day weeks of work. “Our mum would be extremely tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is prepared manually; she would manage all of this. She is a solo parent and she balanced a personal life but her friends would come here to help her. She was raising children and a house to care for as well. Each of these roles shaped her into what she is now: a exceptional person,” he shares. An Achievement for the Culture This restaurant’s recognition is bound to resonate beyond its own doors. “I think many people would be pleased, as I am, because the Turkish community is a huge part of London,” notes the owner, pointing out the broader significance of this gastronomic achievement.