🔗 Share this article ‘Every Culinary Artist Ought to Train At This Spot’: Humble Turkish Restaurant Ranks 4th on Roll of London’s Best Dining Destinations. Whenever curating a list of London’s best eateries, one might anticipate renowned Michelin-starred names. However, situated prominently among these food heavyweights is a modest salonu situated in a far-flung part of north London. A Unexpected Recognition This small Turkish restaurant, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s south coast, has been declared the 4th finest restaurant in the city by a prominent gastronomic guide. This accolade has made the family totally astonished. “I am totally astonished,” states the owner’s son, referring to his parents’ relentless work that resulted in their humble place achieving such a high ranking on a respected 99-strong list. A Appeal of Simplicity The small shop, which used to be a basic cafe before its change into a sought-after food hotspot, has kept much of its original feel. It fits just more than 20 people and, except for the vibrant live cooking display, the layout remains largely unchanged. “It is a small and stocky place,” notes the owner. A Star Dish: Tantuni Ultimately, it is all down to the food, and this eatery more than excels. The eatery’s namesake dish, tantuni, is a simple delight. The meat—whether lamb or chicken—is steamed to preserve a succulent quality. It is then added into a sizeable pan with flavours and oil, which are mixed in gradually. As the flavourful mixture heats through, handmade lavaş—a pliable bread—is laid on top to soak in all the aromas. Finely sliced onions and a dash of parsley are added before the flavourful meat is rolled neatly inside. The wrap is often enjoyed with a squeeze of lemon or some tangy accompaniments. The final product is a mighty burst of taste, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all together. Other Than the Basic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is cut up and crowned with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic described this dish “among London’s few ideal, faultless dishes”. When it comes to dessert, the eatery’s künefe is a delight. It is soaked in less syrup than found elsewhere, resulting in it a richer, nuttier and less sickly flavour. Surpassing the Stars Notably, this unassuming restaurant has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself close to the peak of the list, trailing other high-profile dining destinations. While two people could readily leave this place full for under £25, similar meals at luxury establishments can cost many times that figure. A Ethos of Heart The restaurant is also one of several Turkish restaurants listed and is found well beyond the city’s prime zones. “It is not concerning luxury. London is an pricey city. It is assumption that in an expensive place you’re going to have the top service and finest food but I do not subscribe to that,” says the owner. “In my view what is paramount is warmth, a welcoming atmosphere and somewhere you can be yourself and be calm.” The view is supported by the list’s curator, who stated that if he were in a position of power, he would “insist to have every chef in London come to this spot as a masterclass, to show them the dangers of overcomplication, and to show what is possible if you do just one – or three – things to their utmost best”. A Journey of Dedication Unlike most chefs heading kitchens in the list’s top ten, the head chef behind the food didn’t apprentice at fancy restaurants. “I am very happy of our shop and our mum,” adds her son. Many restaurants require years to establish themselves, but this eatery first opened its doors seven years ago. Its popularity is owing to long, grinding, seven-day weeks of dedication. “My mum was extremely tired. She would source produce in the morning and prepare the food in the afternoon. Each item is handmade; she would handle all of this. She is a single mum and she managed a personal life but her friends would visit to encourage her. She had children and a house to look after as well. Each of these roles forged her into what she is now: a exceptional person,” he says. A Achievement for the Community The restaurant’s recognition is set to resonate beyond its own walls. “In my opinion numerous people would be proud, as I am, because the Turkish community is a huge part of London,” concludes the owner, pointing out the greater importance of this culinary honour.