🔗 Share this article Each Chef Should Train At This Spot’: Humble Turkish Dining Spot Ranks Fourth on Roll of London’s Leading Restaurants. When compiling a ranking of London’s best eateries, one might foresee familiar Michelin-starred names. However, tucked prominently among these gastronomic giants is a unpretentious salonu found in a far-flung corner of north London. An Shocking Honour This small Turkish restaurant, concentrating in the street food of Mersin, a city on Turkey’s south coast, has been crowned the 4th finest restaurant in the metropolis by a influential gastronomic guide. The recognition has made the family totally shocked. “I am completely shocked,” says a family member, referring to his parents’ dedication that culminated in their small place earning such a lofty position on a notable 99-strong list. The Appeal of Simplicity The compact space, which used to be a simple cafe before its conversion into a buzzing spot, has retained much of its earlier feel. It fits just over 20 people and, beyond the vibrant live cooking display, the setup remains largely unchanged. “It’s a small and stocky spot,” says the owner. The Signature Offering: Tantuni Ultimately, it’s all about the fare, and this restaurant definitely succeeds. The restaurant’s namesake dish, tantuni, is a uncomplicated pleasure. Choice of meat—whether lamb or chicken—is cooked with steam to maintain a succulent consistency. It is then added into a massive pan with spices and oil, which are incorporated in slowly. Once the meaty mixture heats through, homemade lavaş—a pliable bread—is laid on top to take in all the juices. Thinly sliced onions and a handful of parsley are added before the tasty meat is folded neatly inside. It is usually consumed with a drizzle of lemon or some pickles. The outcome is a strong punch of taste, with soft hints of sumac, punchy onions and rich, paprika-red oil pulling it all together. Other Than the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the savoury lavaş is cut up and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic called this dish “a part of London’s few perfect, no-notes dishes”. When it comes to a sweet finish, the restaurant’s künefe proves a delight. It is soaked in a more modest amount of syrup than is typical, resulting in it a more intense, toastier and not overly sweet profile. Outranking the Giants Interestingly, this modest restaurant has ranked above several illustrious three-Michelin-starred venues. It finds itself near the top of the list, just after other notable dining destinations. Whereas two people could easily leave this place full for below £25, similar meals at luxury establishments can run into many times that amount. A Ethos of Warmth The restaurant is also among several Turkish restaurants included and is located well beyond the city’s most expensive zones. “It’s not focused on luxury. London is an costly city. There is an expectation that in an high-cost 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 crucial is friendliness, a welcoming atmosphere and somewhere you can be yourself and be calm.” This sentiment is shared by the list’s editor, who remarked that if he were in a role of power, he would “insist to have every chef in London come to this restaurant as a finishing school, to show them the traps of overthinking, and to reveal what is achievable if you do a few – or three – things to their absolute best”. A Journey of Perseverance Unlike most chefs running kitchens in the list’s top ten, the head chef behind the food did not train at fancy restaurants. “I feel truly happy of our shop and our mum,” says her son. Numerous restaurants require years to become successful, but this eatery first opened its doors seven years ago. Its popularity is owing to relentless, seven-day weeks of work. “Our mum was very tired. She would go shopping in the morning and create the food in the afternoon. Each item is made by hand; she would do all of this. She is a solo parent and she had a life outside work but her friends would visit to help her. She was raising children and a house to manage as well. All of these duties shaped her into what she is now: a brilliant person,” he reflects. An Accomplishment for the Culture This restaurant’s success is set to echo beyond its own doors. “In my opinion a lot of people would be proud, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the wider significance of this gastronomic achievement.