🔗 Share this article Each Cook Ought to Train Here’: Modest Turkish Eatery Secures Fourth on Ranking of London’s Best Food Spots. Whenever assembling a list of London’s finest dining spots, one might anticipate familiar award-winning names. However, tucked high among these culinary giants is a unpretentious salonu located in a outlying corner of northern London. An Shocking Recognition The small Turkish eatery, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been crowned the fourth finest restaurant in the metropolis by a influential food magazine. This accolade has left the owners utterly shocked. “I’m totally astonished,” says the proprietor, alluding to his parents’ hard graft that led to their modest shop earning such a lofty spot on a notable 99-strong list. A Charm of Simplicity This little venue, which started as a basic cafe before its conversion into a sought-after food hotspot, has kept much of its earlier character. It seats just more than 20 people and, beyond the dazzling live cooking performance, the layout remains essentially unchanged. “It is a compact and cozy space,” notes the owner. The Signature Creation: Tantuni In the end, it is all down to the fare, and this eatery more than delivers. The eatery’s signature dish, tantuni, is a uncomplicated pleasure. Choice of meat—either lamb or chicken—is cooked with steam to preserve a moist, juicy quality. It is then added into a sizeable pan with spices and oil, which are incorporated in bit by bit. As the savoury mixture starts to simmer, homemade lavaş—a thin, flexible bread—is laid on top to soak in all the flavours. Finely sliced onions and a handful of parsley go inside before the savoury meat is rolled neatly inside. It is often enjoyed with a drizzle of lemon or some pickles. The end result is a mighty burst of taste, with soft hints of sumac, punchy onions and rich, paprika-red oil bringing it all in harmony. Beyond the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and cooked, nutty browned butter. The prominent food critic called this dish “one of London’s few perfect, no-notes dishes”. For a sweet finish, the eatery’s künefe is a delight. It is doused in a more modest amount of syrup than found elsewhere, giving it a more intense, more aromatic and more balanced taste. Outranking the Titans Remarkably, this modest spot has outplaced several illustrious three-Michelin-starred establishments. It finds itself close to the summit of the list, just after other high-profile dining destinations. Whereas two people could readily leave this place full for under £25, comparable tasting menus at top-tier establishments can start at significantly more than that figure. The Ethos of Warmth It is also among several Turkish restaurants included and is found well outside the city’s prime zones. “It is not focused on luxury. London is an pricey city. It is expectation that in an expensive place you’re going to have the finest service and top food but I don’t subscribe to that,” states the owner. “I believe what is crucial is hospitality, a welcoming atmosphere and somewhere you can be yourself and feel calm.” The philosophy is supported by the list’s editor, who stated that if he were in a position of authority, he would “make it mandatory to have every chef in London train at this spot as a masterclass, to teach them the dangers of overthinking, and to show what is achievable if you do just one – or three – things to their absolute best”. A Journey of Perseverance In contrast to many chefs managing kitchens in the list’s top ten, the head chef behind the food didn’t apprentice at fancy establishments. “I feel very proud of our restaurant and our mum,” concludes her son. A lot of restaurants require years to become successful, but this one first launched seven years ago. Its success is owing to long, grinding, seven-day weeks of effort. “Our mum would be extremely tired. She would source produce in the morning and create the food in the afternoon. Everything is prepared manually; she would manage all of this. She is a solo parent and she managed a social life but her friends would visit to encourage her. She was raising children and a house to care for as well. Each of these responsibilities made her into what she is now: a exceptional person,” he reflects. An Recognition for the People The restaurant’s success is likely to have meaning 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 wider importance of this culinary achievement.