🔗 Share this article Each Culinary Artist Must Learn Here’: Unassuming Turkish Restaurant Ranks Fourth on List of London’s Leading Dining Destinations. Whenever curating a list of London’s best eateries, one might anticipate well-known Michelin-starred establishments. Yet, tucked high among these culinary heavyweights is a modest salonu found in a outlying part of north London. A Shocking Honour The little Turkish eatery, concentrating in the specialties of Mersin, a metropolis on Turkey’s southern coast, has been crowned the fourth best restaurant in the metropolis by a prominent food magazine. The honour has left the family utterly shocked. “I’m utterly shocked,” states a proprietor, pointing to his parents’ relentless work that led to their small shop securing such a prominent spot on a prestigious 99-strong list. A Appeal of Modesty The little venue, which was a simple cafe before its transformation into a buzzing food hotspot, has maintained much of its original character. It seats just over 20 people and, beyond the vibrant live cooking performance, the layout remains essentially unchanged. “It is a tiny and intimate place,” says the owner. The Namesake Offering: Tantuni In the end, it’s focused on the cuisine, and this establishment definitely delivers. The eatery’s signature dish, tantuni, is a straightforward joy. Choice of meat—whether lamb or chicken—is prepared via steaming to keep a tender consistency. The meat is then added into a sizeable pan with flavours and oil, which are added in slowly. As the flavourful mixture heats through, homemade lavaş—a pliable bread—is laid on top to soak in all the aromas. Thinly sliced onions and a dash of parsley go inside before the tasty meat is folded tightly inside. The wrap is typically consumed with a drizzle of lemon or some pickles. The outcome is a powerful slap of taste, with subtle hints of sumac, punchy onions and spicy, paprika-laced oil tying it all together. Other Than the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and topped with yogurt, tomato sauce and aromatic brown butter. A prominent food critic called this dish “a part of London’s few perfect, no-notes dishes”. When it comes to sweets, the eatery’s künefe is a treat. It is coated in a more modest amount of syrup than usual, resulting in it a richer, nuttier and not overly sweet profile. Rising Above the Stars Remarkably, this unassuming restaurant has outplaced several illustrious three-Michelin-starred venues. It finds itself near the peak of the list, just after other high-profile dining destinations. While two people could readily leave this place satisfied for under £25, similar meals at top-tier establishments can run into significantly more than that amount. A Ethos of Warmth The restaurant is also among several Turkish restaurants featured and is located well outside the city’s central zones. “It’s not about luxury. London is an pricey city. It is expectation that in an expensive place you’re going to have the finest service and best food but I do not agree with that,” states the owner. “I believe what is paramount is hospitality, a welcoming atmosphere and a place you can be yourself and feel calm.” The philosophy is supported by the list’s editor, who stated that if he was in a position of power, he would “insist to have every chef in London visit this spot as a masterclass, to teach them the pitfalls of overthinking, and to demonstrate what is attainable if you do just one – or three – things to their absolute best”. A Path of Perseverance Unlike most chefs heading kitchens in the list’s top ten, the mastermind behind the food didn’t work at elite restaurants. “I am truly proud of our restaurant and our mum,” concludes her son. Numerous restaurants require years to find their footing, but this one first started seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of effort. “Our mum would be really tired. She would go shopping in the morning and create the food in the afternoon. Each item is handmade; she would manage all of this. She is a single mum and she managed a social life but her friends would come here to support her. She was raising children and a house to look after as well. Each of these responsibilities forged her into what she is now: a brilliant person,” he shares. An Recognition for the Culture This restaurant’s recognition is likely to resonate outside its own doors. “In my opinion numerous people would be pleased, as I am, because the Turkish community is a significant part of London,” concludes the owner, pointing out the broader importance of this culinary triumph.