Each Cook Should Study Here’: Humble Turkish Eatery Earns Fourth on Ranking of London’s Leading Food Spots.

Whenever assembling a list of London’s finest eateries, one might foresee familiar Michelin-starred names. However, situated near the top among these gastronomic giants is a simple salonu found in a far-flung area of north London.

A Shocking Accolade

This small Turkish eatery, focusing in the culinary delights of Mersin, a city on Turkey’s southern coast, has been declared the 4th best restaurant in the capital by a influential culinary publication. This recognition has left the family totally surprised.

“I’m totally astonished,” says a owner’s son, alluding to his parents’ dedication that culminated in their small restaurant earning such a high position on a respected 99-strong list.

The Appeal of Modesty

This little venue, which was a simple cafe before its conversion into a sought-after spot, has maintained much of its former feel. It seats just over 20 people and, except for the dazzling live cooking performance, the layout remains essentially unchanged. “It’s a compact and cozy space,” comments the owner.

A Namesake Offering: Tantuni

However, it is all about the fare, and this establishment definitely delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated delight. The meat—lamb or lamb or chicken—is steamed to maintain a tender texture.

The meat is then thrown into a large pan with flavours and oil, which are incorporated in bit by bit. When the meaty mixture starts to simmer, freshly made lavaş—a soft bread—is slapped on top to soak in all the flavours. Finely sliced onions and a sprinkling of parsley are added before the savoury meat is rolled securely inside.

It is usually consumed with a drizzle of lemon or some tangy accompaniments. The outcome is a mighty punch of flavour, with subtle hints of sumac, punchy onions and rich, paprika-red oil bringing it all together.

Beyond the Classic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is sliced and crowned with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic described this dish “among London’s few flawless, impeccable dishes”.

When it comes to sweets, the restaurant’s künefe is a delight. It is soaked in less syrup than found elsewhere, resulting in it a richer, nuttier and not overly sweet taste.

Outranking the Stars

Interestingly, this modest restaurant has ranked above several celebrated three-Michelin-starred restaurants. It finds itself just behind the peak of the list, just after other notable dining destinations.

While two people could readily leave this place full for less than £25, similar experiences at high-end establishments can cost significantly more than that price.

A Creed of Warmth

It is also among several Turkish restaurants featured and is located well beyond the city’s prime zones. “It is not concerning luxury. London is an expensive city. There is an belief that in an high-cost place you’re going to have the best service and finest food but I do not subscribe to that,” says the owner.

“In my view what is crucial is friendliness, a welcoming atmosphere and somewhere you can be yourself and feel calm.”

The view is echoed by the list’s compiler, who remarked that if he was in a role of power, he would “insist to have every chef in London train at this restaurant as a finishing school, to teach them the pitfalls of overcomplication, and to show what is attainable if you do just one – or three – things to their utmost best”.

The Story of Hard Work

Unlike most chefs heading kitchens in the list’s top ten, the head chef behind the food didn’t work at fancy restaurants. “I feel really pleased of our shop and our mum,” adds her son.

Many restaurants require years to establish themselves, but this one first started seven years ago. Its acclaim is owing to relentless, seven-day weeks of effort.

“Our mum would be really tired. She would go shopping in the morning and prepare the food in the afternoon. Everything is prepared manually; she would do all of this. She is a solo parent and she had a social life but her friends would come here to encourage her. She had children and a house to care for as well. Each of these duties shaped her into what she is now: a remarkable person,” he shares.

A Accomplishment for the Community

The restaurant’s accolade is set to resonate outside its own doors. “I believe numerous people would be pleased, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the greater meaning of this gastronomic achievement.