🔗 Share this article All Culinary Artist Should Train Here’: Humble Turkish Dining Spot Earns Fourth on List of London’s Leading Dining Destinations. When curating a roll of London’s best restaurants, one might foresee renowned high-end names. Yet, situated near the top among these culinary titans is a simple salonu found in a outlying corner of north London. An Unexpected Honour The small Turkish eatery, concentrating in the culinary delights of Mersin, a city on Turkey’s Mediterranean coast, has been crowned the 4th finest restaurant in the metropolis by a influential food magazine. The honour has left the family completely shocked. “I’m totally shocked,” states a family member, referring to his family’s dedication that culminated in their humble place securing such a high position on a prestigious 99-strong list. A Charm of Simplicity The compact space, which started as a simple cafe before its conversion into a buzzing destination, has retained much of its former charm. It fits just more than 20 people and, aside from the impressive live cooking display, the setup remains largely unchanged. “It’s a tiny and intimate place,” comments the owner. The Namesake Creation: Tantuni Ultimately, it’s focused on the cuisine, and this establishment more than succeeds. The restaurant’s namesake dish, tantuni, is a uncomplicated delight. Choice of meat—either lamb or chicken—is steamed to maintain a succulent consistency. It is then thrown into a sizeable pan with flavours and oil, which are added in bit by bit. When the savoury mixture bubbles up, handmade lavaş—a pliable bread—is slapped on top to soak in all the aromas. Thinly sliced onions and a dash of parsley go inside before the flavourful meat is rolled tightly inside. It is often eaten with a drizzle of lemon or some tangy accompaniments. The final product is a mighty slap of flavour, with soft hints of sumac, bold onions and red, paprika-infused oil pulling it all together. Other Than the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and rich, nutty brown butter. A prominent food critic called this dish “among London’s few flawless, impeccable dishes”. When it comes to dessert, the restaurant’s künefe proves a treat. It is soaked in lighter syrup than is typical, resulting in it a richer, nuttier and not overly sweet profile. Rising Above the Stars Notably, this unassuming spot has outplaced several illustrious three-Michelin-starred restaurants. It finds itself close to the top of the list, just after other notable dining destinations. While two people could readily leave this place stuffed for below £25, equivalent experiences at luxury establishments can start at significantly more than that amount. The Creed of Warmth It is also among several Turkish restaurants listed and is located well outside the city’s central zones. “It’s not concerning luxury. London is an pricey city. It is belief that in an expensive place you’re going to have the best service and best food but I don’t agree with that,” states the owner. “In my view what is paramount is warmth, friendliness and somewhere you can be yourself and feel calm.” The sentiment is shared by the list’s curator, who remarked that if he was in a role of power, he would “insist to have every chef in London visit this spot as a finishing school, to teach them the traps of excess, and to reveal what is possible if you do a few – or three – things to their utmost best”. A Path of Dedication In contrast to many chefs running kitchens in the list’s highest ranks, the mastermind behind the food didn’t apprentice at Michelin-starred establishments. “I feel truly proud of our restaurant and our mum,” says her son. Many restaurants require years to become successful, but this eatery first launched seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of dedication. “Our mum used to be really tired. She would source produce in the morning and prepare the food in the afternoon. All of it is handmade; she would handle 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 look after as well. All of these responsibilities shaped her into what she is now: a exceptional person,” he says. A Recognition for the People This restaurant’s recognition is set to resonate outside its own doors. “In my opinion numerous people would be happy, as I am, because the Turkish community is a major part of London,” says the owner, emphasising the broader meaning of this culinary triumph.