‘Every Chef Should Train Here’: Humble Turkish Dining Spot Earns 4th on List of London’s Leading Dining Destinations.

Whenever curating a ranking of London’s top eateries, one might foresee well-known Michelin-starred establishments. However, tucked near the top among these food giants is a simple salonu situated in a outlying area of north London.

A Surprise Recognition

This compact Turkish spot, focusing in the specialties of Mersin, a city on Turkey’s south coast, has been declared the fourth best restaurant in the capital by a prominent food magazine. This recognition has left the proprietors utterly astonished.

“I am completely astonished,” remarks a owner’s son, referring to his parents’ relentless work that resulted in their modest shop earning such a prominent spot on a respected 99-strong list.

The Character of Modesty

The little venue, which was a basic cafe before its transformation into a sought-after spot, has maintained much of its original feel. It fits just more than 20 people and, except for the vibrant live cooking performance, the interior remains essentially unchanged. “It is a tiny and intimate spot,” comments the owner.

The Namesake Creation: Tantuni

In the end, it’s all about the food, and this establishment definitely delivers. The eatery’s namesake dish, tantuni, is a straightforward pleasure. The meat—whether lamb or chicken—is steamed to maintain a succulent texture.

The meat is then tossed into a large pan with spices and oil, which are mixed in gradually. When the savoury 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 flavourful meat is rolled securely inside.

It is usually enjoyed with a squeeze of lemon or some tangy accompaniments. The outcome is a powerful slap of taste, with soft hints of sumac, bold onions and red, paprika-infused oil pulling it all together.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic called this dish “a part of London’s few perfect, no-notes dishes”.

When it comes to dessert, the restaurant’s künefe is a treat. It is coated in less syrup than found elsewhere, resulting in it a richer, nuttier and less sickly profile.

Outranking the Titans

Interestingly, this modest restaurant has outplaced several celebrated three-Michelin-starred restaurants. It finds itself close to the top of the list, just after other notable dining destinations.

While two people could readily leave this place stuffed for below £25, comparable meals at high-end establishments can run into many times that figure.

The Ethos of Heart

The restaurant is also part of several Turkish restaurants included and is located well beyond the city’s most expensive zones. “It’s not about luxury. London is an expensive city. It is assumption that in an high-cost place you’re going to have the best service and best food but I do not agree with that,” states the owner.

“I feel what is paramount is friendliness, kindness and somewhere you can be yourself and be calm.”

This philosophy is echoed by the list’s curator, who suggested that if he were in a role of authority, he would “insist to make every chef in London visit this spot as a masterclass, to show them the traps of excess, and to show what is possible if you do only a handful of – or three – things to their very best”.

The Path of Hard Work

In contrast to many chefs managing kitchens in the list’s highest ranks, the head chef behind the food didn’t apprentice at elite establishments. “I am very proud of our restaurant and our mum,” concludes her son.

Many restaurants need years to become successful, but this one first launched seven years ago. Its success is thanks to tireless, seven-day weeks of dedication.

“My mum was really tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is prepared manually; she would do all of this. She is a solo parent and she had a social life but her friends would support her to help her. She was raising children and a house to look after as well. Each of these responsibilities made her into what she is now: a exceptional person,” he reflects.

A Accomplishment for the People

The restaurant’s success is bound to echo beyond its own walls. “In my opinion many people would be pleased, as I am, because the Turkish community is a major part of London,” concludes the owner, pointing out the wider significance of this gastronomic honour.