Each Culinary Artist Ought to Learn At This Spot’: Humble Turkish Dining Spot Secures Fourth on List of London’s Best Restaurants.

Whenever curating a ranking of London’s best eateries, one might expect well-known high-end venues. But, tucked high among these culinary giants is a modest salonu located in a outlying part of northern London.

An Surprise Recognition

The small Turkish spot, specialising in the street food of Mersin, a city on Turkey’s south coast, has been crowned the fourth finest restaurant in the capital by a respected food magazine. This honour has left the proprietors totally shocked.

“I’m totally astonished,” remarks the family member, alluding to his family’s hard graft that resulted in their small restaurant earning such a high ranking on a notable 99-strong list.

A Character of Simplicity

This little venue, which was a simple cafe before its transformation into a sought-after spot, has kept much of its former charm. It fits just more than 20 people and, except for the vibrant live cooking show, the layout remains essentially unchanged. “It’s a compact and cozy place,” notes the owner.

A Signature Dish: Tantuni

However, it is all about the fare, and this eatery definitely excels. The restaurant’s namesake dish, tantuni, is a uncomplicated pleasure. The meat—either lamb or chicken—is prepared via steaming to preserve a succulent quality.

It is then added into a sizeable pan with flavours and oil, which are incorporated in slowly. When the savoury mixture starts to simmer, handmade lavaş—a soft bread—is laid on top to take in all the juices. Finely sliced onions and a handful of parsley are placed before the flavourful meat is wrapped securely inside.

It is typically enjoyed with a drop of lemon or some pickles. The outcome is a mighty slap of taste, with soft hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all together.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic described this dish “one of London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the eatery’s künefe proves a treat. It is soaked in lighter syrup than usual, giving it a more intense, toastier and less sickly flavour.

Rising Above the Stars

Notably, this unassuming spot has ranked above several celebrated three-Michelin-starred restaurants. It finds itself just behind the top of the list, following other notable dining destinations.

While two people could easily leave the restaurant stuffed for below £25, similar experiences at luxury establishments can start at many times that price.

The Philosophy of Heart

The restaurant is also one of several Turkish restaurants included and is situated well outside the city’s most expensive zones. “It’s not focused on luxury. London is an expensive city. There is an expectation that in an expensive place you’re going to have the best service and best food but I don’t subscribe to that,” says the owner.

“I believe what is paramount is hospitality, a welcoming atmosphere and a place you can be yourself and be calm.”

The philosophy is supported by the list’s curator, who suggested that if he were in a position of authority, he would “insist to have every chef in London come to this restaurant as a masterclass, to show them the traps of excess, and to show what is achievable if you do a few – or three – things to their very best”.

The Story of Dedication

In contrast to many chefs managing kitchens in the list’s top ten, the mastermind behind the food didn’t apprentice at fancy establishments. “I feel really happy of our shop and our mum,” adds her son.

Many restaurants need years to establish themselves, but this one first launched seven years ago. Its acclaim is due to relentless, seven-day weeks of work.

“Our mum used to be very tired. She would buy ingredients in the morning and create the food in the afternoon. Each item is prepared manually; she would do all of this. She is a single mother and she managed a social life but her friends would visit to help her. She was raising children and a house to manage as well. Each of these duties made her into what she is now: a exceptional person,” he says.

A Achievement for the Culture

This restaurant’s recognition is likely to resonate outside its own premises. “In my opinion a lot of people would be proud, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the greater importance of this culinary triumph.