🔗 Share this article All Chef Ought to Learn At This Spot’: Humble Turkish Dining Spot Ranks 4th on Ranking of London’s Best Dining Destinations. When curating a list of London’s best dining spots, one might anticipate well-known award-winning establishments. Yet, situated prominently among these culinary heavyweights is a simple salonu located in a distant part of northern London. An Unexpected Honour This little Turkish restaurant, focusing in the culinary delights of Mersin, a metropolis on Turkey’s south coast, has been declared the fourth top restaurant in the capital by a respected culinary publication. This accolade has made the family completely surprised. “I’m completely shocked,” states the owner’s son, pointing to his family’s hard graft that resulted in their humble shop securing such a high spot on a respected 99-strong list. The Character of Modesty The compact space, which was a basic cafe before its change into a sought-after food hotspot, has retained much of its former character. It accommodates just more than 20 people and, beyond the vibrant live cooking show, the layout remains essentially unchanged. “It’s a tiny and intimate place,” says the owner. A Star Offering: Tantuni However, it is focused on the cuisine, and this establishment definitely succeeds. The eatery’s eponymous dish, tantuni, is a simple pleasure. Choice of meat—lamb or lamb or chicken—is steamed to keep a succulent texture. The meat is then added into a large pan with spices and oil, which are incorporated in bit by bit. Once the meaty mixture bubbles up, homemade lavaş—a soft bread—is placed on top to take in all the flavours. Thinly sliced onions and a sprinkling of parsley go inside before the tasty meat is rolled neatly inside. The wrap is usually eaten with a drop of lemon or some tangy accompaniments. The outcome is a strong slap of flavour, with subtle hints of sumac, sharp onions and red, paprika-infused oil bringing it all in harmony. Other Than the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic described this dish “a part of London’s few flawless, impeccable dishes”. When it comes to dessert, the restaurant’s künefe proves a delight. It is doused in a more modest amount of syrup than usual, imparting it a more intense, more aromatic and not overly sweet profile. Surpassing the Titans Remarkably, this unassuming restaurant has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself just behind the peak of the list, following other notable dining destinations. Whereas two people could easily leave the restaurant stuffed for under £25, equivalent experiences at top-tier establishments can cost significantly more than that price. The Ethos of Warmth It is also part of several Turkish restaurants included and is situated well outside the city’s central zones. “It is not about luxury. London is an expensive city. It is assumption that in an expensive place you’re going to have the best service and top food but I don’t agree with that,” states the owner. “In my view what is paramount is warmth, friendliness and somewhere you can be yourself and feel calm.” The philosophy is echoed by the list’s compiler, who remarked that if he was in a role of power, he would “make it mandatory to have every chef in London train at this restaurant as a final lesson, to show them the dangers of overthinking, and to demonstrate what is achievable if you do only a handful of – or three – things to their very best”. A Path of Perseverance Unlike most chefs heading kitchens in the list’s highest ranks, the head chef behind the food didn’t apprentice at Michelin-starred establishments. “I am really pleased of our shop and our mum,” adds her son. Numerous restaurants require years to become successful, but this one first started seven years ago. Its acclaim is due to tireless, seven-day weeks of dedication. “Our mum would be very tired. She would go shopping in the morning and make the food in the afternoon. All of it is prepared manually; she would do all of this. She is a single mother and she managed a social life but her friends would visit to support her. She was raising children and a house to care for as well. All of these responsibilities shaped her into what she is now: a remarkable person,” he shares. A Recognition for the Culture This restaurant’s success is set to echo beyond its own walls. “I think many people would be proud, as I am, because the Turkish community is a huge part of London,” says the owner, emphasising the greater meaning of this gastronomic honour.