🔗 Share this article All Chef Ought to Learn Here’: Humble Turkish Dining Spot Earns Fourth on Ranking of London’s Top Restaurants. When compiling a list of London’s best restaurants, one might foresee renowned Michelin-starred establishments. But, situated high among these gastronomic titans is a simple salonu found in a far-flung area of northern London. A Surprise Recognition The little Turkish restaurant, concentrating in the street food of Mersin, a city on Turkey’s southern coast, has been declared the fourth best restaurant in the city by a influential gastronomic guide. The recognition has made the owners completely astonished. “I’m utterly surprised,” remarks a family member, referring to his family’s dedication that resulted in their small restaurant earning such a prominent position on a respected 99-strong list. The Character of Simplicity The small shop, which started as a simple cafe before its transformation into a buzzing food hotspot, has maintained much of its original character. It fits just more than 20 people and, aside from the vibrant live cooking show, the interior remains largely unchanged. “It’s a small and stocky space,” says the owner. A Star Dish: Tantuni However, it is all about the food, and this establishment more than excels. The eatery’s signature dish, tantuni, is a uncomplicated pleasure. Choice of meat—either lamb or chicken—is steamed to keep a moist, juicy consistency. The meat is then tossed into a massive pan with seasonings and oil, which are mixed in gradually. As the meaty mixture starts to simmer, freshly made lavaş—a pliable bread—is laid on top to soak in all the aromas. Thinly sliced onions and a handful of parsley are added before the tasty meat is folded securely inside. It is usually eaten with a squeeze of lemon or some tangy accompaniments. The final product is a mighty burst of flavour, with subtle hints of sumac, bold onions and red, paprika-infused oil pulling it all in harmony. Other Than the Classic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic called this dish “one of London’s few ideal, faultless dishes”. For dessert, the eatery’s künefe is a delight. It is coated in lighter syrup than is typical, imparting it a more intense, more aromatic and not overly sweet taste. Surpassing the Giants Remarkably, this modest spot has been placed higher than several renowned three-Michelin-starred establishments. It finds itself just behind the top of the list, just after other esteemed dining destinations. Whereas two people could easily leave this place satisfied for below £25, similar experiences at top-tier establishments can run into significantly more than that figure. The Philosophy of Hospitality It is also one of several Turkish restaurants listed and is situated well beyond the city’s most expensive zones. “It’s not concerning luxury. London is an costly city. It is assumption that in an expensive place you’re going to have the best service and finest food but I do not believe in that,” explains the owner. “In my view what is crucial is warmth, kindness and a place you can be yourself and be calm.” The philosophy is supported by the list’s compiler, who remarked that if he was in a position of power, he would “make it mandatory to make every chef in London visit this restaurant as a masterclass, to show them the traps of overthinking, and to show what is attainable if you do a few – or three – things to their utmost best”. A Path of Hard Work Unlike most chefs running kitchens in the list’s highest ranks, the driving force behind the food didn’t apprentice at elite establishments. “I am truly proud of our restaurant and our mum,” says her son. A lot of restaurants need years to establish themselves, but this one first opened its doors seven years ago. Its success is due to long, grinding, seven-day weeks of effort. “Our mum was really tired. She would go shopping in the morning and make the food in the afternoon. All of it is handmade; she would manage all of this. She is a solo parent and she managed a social life but her friends would support her to support her. She had children and a house to look after as well. All of these duties made her into what she is now: a exceptional person,” he reflects. A Accomplishment for the People The restaurant’s accolade is likely to have meaning outside its own doors. “In my opinion a lot of people would be pleased, as I am, because the Turkish community is a major part of London,” says the owner, emphasising the wider meaning of this gastronomic achievement.