🔗 Share this article All Chef Ought to Learn Here’: Unassuming Turkish Dining Spot Ranks 4th on List of London’s Top Food Spots. Whenever compiling a list of London’s best restaurants, one might foresee renowned high-end establishments. However, tucked near the top among these gastronomic giants is a modest salonu situated in a outlying part of north London. A Surprise Accolade This small Turkish spot, specialising in the culinary delights of Mersin, a city on Turkey’s south coast, has been crowned the fourth top restaurant in the capital by a prominent culinary publication. This recognition has made the owners totally surprised. “I’m totally astonished,” remarks a owner’s son, pointing to his parents’ relentless work that resulted in their humble place achieving such a prominent spot on a respected 99-strong list. A Appeal of Simplicity This little venue, which started as a simple cafe before its conversion into a popular food hotspot, has retained much of its original character. It accommodates just more than 20 people and, except for the dazzling live cooking performance, the setup remains largely unchanged. “It is a compact and cozy place,” comments the owner. The Signature Creation: Tantuni However, it’s all about the food, and this establishment certainly delivers. The restaurant’s eponymous dish, tantuni, is a straightforward pleasure. Choice of meat—either lamb or chicken—is cooked with steam to preserve a tender consistency. The meat is then added into a large pan with flavours and oil, which are incorporated in gradually. When the meaty mixture bubbles up, freshly made lavaş—a thin, flexible bread—is placed on top to absorb all the juices. Thinly sliced onions and a dash of parsley go inside before the tasty meat is rolled neatly inside. It is usually enjoyed with a drizzle of lemon or some pickles. The final product is a mighty burst of taste, with subtle hints of sumac, punchy onions and rich, paprika-red oil bringing it all together. Other Than the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and topped with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic labelled this dish “one of London’s few ideal, faultless dishes”. For sweets, the eatery’s künefe proves a delight. It is doused in a more modest amount of syrup than usual, resulting in it a deeper, nuttier and less sickly profile. Surpassing the Stars Remarkably, this modest spot has ranked above several celebrated three-Michelin-starred establishments. It finds itself just behind the peak of the list, just after other esteemed dining destinations. Whereas two people could readily leave the restaurant satisfied for below £25, comparable tasting menus at luxury establishments can start at significantly more than that figure. The Ethos of Warmth It is also among several Turkish restaurants included and is found well beyond the city’s central zones. “It’s not concerning luxury. London is an costly city. It is expectation that in an expensive place you’re going to have the finest service and finest food but I do not subscribe to that,” says the owner. “In my view what is crucial is friendliness, kindness and a place you can be yourself and be calm.” This sentiment is shared by the list’s curator, who stated that if he were in a position of authority, he would “make it mandatory to make every chef in London come to this spot as a final lesson, to teach them the traps of overthinking, and to demonstrate what is attainable if you do only a handful of – or three – things to their very best”. The Path of Perseverance In contrast to most chefs managing kitchens in the list’s top ten, the head chef behind the food did not train at Michelin-starred establishments. “I feel truly happy of our restaurant and our mum,” concludes her son. A lot of restaurants require years to become successful, but this one first launched seven years ago. Its popularity is owing to long, grinding, seven-day weeks of work. “My mum would be really tired. She would go shopping in the morning and create the food in the afternoon. Everything is made by hand; she would handle all of this. She is a single mother and she balanced a personal life but her friends would come here to support her. She had children and a house to care for as well. All of these duties forged her into what she is now: a remarkable person,” he shares. An Accomplishment for the Community The restaurant’s success is bound to resonate beyond its own premises. “I believe numerous people would be proud, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the wider meaning of this culinary honour.