🔗 Share this article All Chef Must Train At This Spot’: Modest Turkish Restaurant Earns 4th on Roll of London’s Best Dining Destinations. When assembling a roll of London’s top eateries, one might anticipate familiar Michelin-starred names. Yet, tucked prominently among these food giants is a modest salonu found in a far-flung part of north London. A Surprise Honour The little Turkish eatery, concentrating in the specialties of Mersin, a metropolis on Turkey’s south coast, has been crowned the fourth finest restaurant in the city by a prominent culinary publication. This accolade has made the owners totally surprised. “I am totally shocked,” remarks a owner’s son, referring to his family’s dedication that resulted in their small restaurant earning such a lofty position on a respected 99-strong list. The Appeal of Simplicity The small shop, which was a simple cafe before its change into a sought-after destination, has retained much of its former character. It seats just over 20 people and, aside from the impressive live cooking display, the setup remains largely unchanged. “It’s a compact and cozy space,” comments the owner. A Namesake Offering: Tantuni Ultimately, it’s all down to the cuisine, and this eatery definitely succeeds. The eatery’s namesake dish, tantuni, is a straightforward pleasure. Choice of meat—lamb or lamb or chicken—is cooked with steam to keep a tender quality. The meat is then thrown into a massive pan with spices and oil, which are mixed in gradually. When the savoury mixture bubbles up, freshly made lavaş—a pliable bread—is placed on top to take in all the flavours. Finely sliced onions and a handful of parsley are added before the tasty meat is rolled tightly inside. It is typically enjoyed with a squeeze of lemon or some pickles. The outcome is a powerful burst of flavour, with subtle hints of sumac, bold onions and rich, paprika-red oil pulling it all in harmony. Other Than the Classic Tantuni Another option is yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. A prominent food critic described this dish “among London’s few perfect, no-notes dishes”. For a sweet finish, the restaurant’s künefe is a delight. It is soaked in lighter syrup than found elsewhere, giving it a richer, toastier and more balanced profile. Rising Above the Giants Interestingly, this unassuming restaurant has ranked above several celebrated three-Michelin-starred restaurants. It finds itself close to the peak of the list, following other esteemed dining destinations. Whereas two people could easily leave the restaurant satisfied for less than £25, comparable experiences at top-tier establishments can run into significantly more than that figure. A Creed of Hospitality The restaurant is also among several Turkish restaurants featured and is situated well outside the city’s prime zones. “It’s not concerning luxury. London is an costly 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,” states the owner. “I feel what is crucial is hospitality, kindness and somewhere you can be yourself and be calm.” The sentiment is supported by the list’s curator, who stated that if he was in a position of authority, he would “make it mandatory to make every chef in London come to this restaurant as a masterclass, to teach them the dangers of overthinking, and to reveal what is possible if you do a few – or three – things to their very best”. The Story of Hard Work Unlike many chefs managing kitchens in the list’s top ten, the driving force behind the food did not work at fancy establishments. “I feel very proud of our restaurant and our mum,” concludes her son. Many restaurants need years to become successful, but this eatery first opened its doors seven years ago. Its acclaim is due to long, grinding, seven-day weeks of dedication. “My mum would be really tired. She would source produce in the morning and make the food in the afternoon. All of it is handmade; she would manage all of this. She is a single mum and she had a social life but her friends would support her to encourage 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 says. A Recognition 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 huge part of London,” concludes the owner, pointing out the greater significance of this gastronomic achievement.