🔗 Share this article Each Culinary Artist Ought to Study At This Spot’: Unassuming Turkish Eatery Ranks Fourth on Ranking of London’s Leading Food Spots. When assembling a list of London’s top eateries, one might foresee renowned award-winning venues. Yet, situated prominently among these food giants is a modest salonu found in a outlying corner of northern London. An Unexpected Accolade The small Turkish spot, focusing in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the 4th best restaurant in the metropolis by a prominent culinary publication. This recognition has left the family totally shocked. “I’m totally shocked,” says the proprietor, referring to his parents’ relentless work that resulted in their modest restaurant achieving such a high position on a prestigious 99-strong list. A Appeal of Simplicity The little venue, which used to be a simple cafe before its transformation into a sought-after spot, has kept much of its former character. It accommodates just more than 20 people and, except for the impressive live cooking show, the layout remains mostly unchanged. “It is a small and stocky space,” comments the owner. A Star Offering: Tantuni In the end, it is all down to the cuisine, and this restaurant certainly excels. The restaurant’s eponymous dish, tantuni, is a uncomplicated joy. Choice of meat—either lamb or chicken—is steamed to preserve a tender texture. The meat is then added into a sizeable pan with spices and oil, which are mixed in slowly. When the meaty mixture starts to simmer, handmade lavaş—a soft bread—is slapped on top to soak in all the juices. Thinly sliced onions and a handful of parsley are added before the flavourful meat is wrapped securely inside. It is typically consumed with a squeeze of lemon or some pickles. The outcome is a mighty punch of taste, with subtle hints of sumac, bold onions and red, paprika-infused oil pulling it all in harmony. Beyond the Basic Tantuni There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic labelled this dish “among London’s few flawless, impeccable dishes”. When it comes to a sweet finish, the eatery’s künefe goes down a treat. It is soaked in less syrup than usual, resulting in it a richer, nuttier and more balanced profile. Outranking the Titans Notably, this modest spot has outplaced several renowned three-Michelin-starred venues. It finds itself near the top of the list, just after other high-profile dining destinations. While two people could easily leave the restaurant stuffed for under £25, similar experiences at luxury establishments can run into significantly more than that amount. The Philosophy of Hospitality The restaurant is also part of several Turkish restaurants included and is located well outside the city’s most expensive zones. “It is not concerning luxury. London is an pricey city. There is an expectation that in an expensive place you’re going to have the finest service and best food but I do not subscribe to that,” explains the owner. “I feel what is crucial is warmth, friendliness and a place you can be yourself and be calm.” This sentiment is supported by the list’s compiler, who suggested that if he was in a position of authority, he would “make it mandatory to make every chef in London visit this restaurant as a finishing school, to teach them the pitfalls of excess, and to show what is possible if you do just one – or three – things to their absolute best”. The Path of Hard Work In contrast to most chefs heading kitchens in the list’s top ten, the mastermind behind the food did not work at elite restaurants. “I am really proud of our shop and our mum,” concludes her son. A lot of restaurants take years to establish themselves, but this eatery first opened its doors seven years ago. Its acclaim is thanks to tireless, seven-day weeks of dedication. “Our mum would be extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. Everything is handmade; she would do all of this. She is a solo parent and she managed a social life but her friends would support her to help her. She was raising children and a house to manage as well. All of these responsibilities made her into what she is now: a remarkable person,” he shares. A Achievement for the People This restaurant’s recognition is bound to resonate outside its own premises. “I think numerous people would be happy, as I am, because the Turkish community is a huge part of London,” says the owner, pointing out the broader meaning of this culinary achievement.