🔗 Share this article All Culinary Artist Ought to Train Here’: Humble Turkish Restaurant Ranks Fourth on List of London’s Leading Dining Destinations. Whenever curating a roll of London’s top restaurants, one might foresee well-known high-end names. Yet, situated prominently among these gastronomic heavyweights is a unpretentious salonu located in a outlying part of northern London. An Unexpected Recognition The small Turkish restaurant, focusing in the street food of Mersin, a port city on Turkey’s Mediterranean coast, has been crowned the fourth best restaurant in the metropolis by a prominent culinary publication. This recognition has left the family utterly shocked. “I am totally shocked,” states a proprietor, alluding to his parents’ relentless work that culminated in their modest place achieving such a high ranking on a prestigious 99-strong list. The Charm of Modesty This little venue, which was a basic cafe before its conversion into a popular destination, has maintained much of its former character. It seats just over 20 people and, except for the vibrant live cooking show, the setup remains largely unchanged. “It is a compact and cozy spot,” notes the owner. The Star Offering: Tantuni In the end, it is all down to the food, and this eatery more than delivers. The eatery’s eponymous dish, tantuni, is a simple joy. Choice of meat—either lamb or chicken—is prepared via steaming to preserve a tender quality. It is then added into a large pan with spices and oil, which are incorporated in slowly. Once the savoury mixture heats through, homemade lavaş—a thin, flexible bread—is slapped on top to soak in all the juices. Finely sliced onions and a sprinkling of parsley are added before the tasty meat is wrapped neatly inside. It is typically consumed with a drizzle of lemon or some tangy accompaniments. The end result is a mighty burst of taste, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil pulling it all in harmony. Beyond the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the savoury lavaş is cut up and topped with yogurt, tomato sauce and aromatic brown butter. A prominent food critic called this dish “among London’s few flawless, impeccable dishes”. For dessert, the restaurant’s künefe is a delight. It is coated in lighter syrup than is typical, giving it a more intense, more aromatic and less sickly profile. Outranking the Stars Notably, this unassuming restaurant has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself close to the peak of the list, following other high-profile dining destinations. Whereas two people could readily leave this place full for below £25, similar tasting menus at top-tier establishments can run into many times that figure. A Creed of Hospitality The restaurant is also part of several Turkish restaurants included and is found well outside the city’s most expensive zones. “It is not about luxury. London is an costly city. There is an belief that in an expensive place you’re going to have the top service and finest food but I don’t agree with that,” says the owner. “I believe what is crucial is warmth, a welcoming atmosphere and somewhere you can be yourself and be calm.” The view is supported by the list’s compiler, who remarked that if he was in a position of power, he would “insist to make every chef in London visit this restaurant as a final lesson, to teach them the pitfalls of overthinking, and to demonstrate what is possible if you do just one – or three – things to their very best”. A Story of Perseverance In contrast to many chefs heading kitchens in the list’s top ten, the driving force behind the food didn’t apprentice at elite restaurants. “I feel truly pleased of our shop and our mum,” concludes her son. Numerous restaurants need years to find their footing, but this eatery first launched seven years ago. Its popularity is thanks to tireless, seven-day weeks of effort. “Our mum would be extremely tired. She would source produce in the morning and prepare the food in the afternoon. All of it is prepared manually; she would handle all of this. She is a single mother and she balanced a life outside work but her friends would visit to help her. She had children and a house to look after as well. All of these responsibilities made her into what she is now: a exceptional person,” he shares. A Recognition for the People The restaurant’s accolade is set to have meaning beyond its own walls. “I believe many people would be proud, as I am, because the Turkish community is a huge part of London,” says the owner, emphasising the greater meaning of this culinary achievement.