🔗 Share this article Each Cook Should Learn Here’: Unassuming Turkish Dining Spot Secures 4th on Ranking of London’s Top Restaurants. When assembling a list of London’s finest restaurants, one might anticipate well-known high-end establishments. However, tucked near the top among these culinary heavyweights is a unpretentious salonu situated in a outlying area of northern London. An Surprise Recognition The compact Turkish spot, focusing in the culinary delights of Mersin, a port city on Turkey’s south coast, has been crowned the fourth finest restaurant in the city by a influential gastronomic guide. The honour has left the owners utterly surprised. “I am totally surprised,” remarks the proprietor, alluding to his family’s relentless work that resulted in their modest shop earning such a prominent spot on a prestigious 99-strong list. The Appeal of Simplicity The small shop, which started as a basic cafe before its transformation into a sought-after food hotspot, has kept much of its original character. It seats just over 20 people and, beyond the vibrant live cooking display, the interior remains largely unchanged. “It is a compact and cozy space,” says the owner. A Signature Dish: Tantuni In the end, it’s all down to the food, and this establishment certainly succeeds. The restaurant’s signature dish, tantuni, is a straightforward pleasure. The meat—lamb or lamb or chicken—is steamed to preserve a succulent consistency. It is then tossed into a massive pan with seasonings and oil, which are mixed in slowly. As the meaty mixture starts to simmer, homemade lavaş—a soft bread—is placed on top to take in all the aromas. Finely sliced onions and a handful of parsley go inside before the flavourful meat is rolled neatly inside. The wrap is often eaten with a drop of lemon or some pickles. The final product is a strong slap of taste, with subtle hints of sumac, sharp onions and rich, paprika-red oil tying it all together. Beyond the Basic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. A leading food critic labelled this dish “one of London’s few perfect, no-notes dishes”. When it comes to sweets, the eatery’s künefe proves a delight. It is coated in less syrup than found elsewhere, giving it a richer, more aromatic and not overly sweet taste. Rising Above the Titans Notably, this modest restaurant has been placed higher than several renowned three-Michelin-starred venues. It finds itself just behind the summit of the list, just after other high-profile dining destinations. Whereas two people could readily leave this place stuffed for under £25, equivalent experiences at luxury establishments can run into significantly more than that price. The Creed of Warmth It is also part of several Turkish restaurants featured and is situated well outside the city’s central zones. “It’s not concerning luxury. London is an expensive city. It is belief that in an expensive place you’re going to have the top service and top food but I do not subscribe to that,” says the owner. “I feel what is crucial is friendliness, a welcoming atmosphere and somewhere you can be yourself and be calm.” The sentiment is shared by the list’s editor, who stated that if he was in a position of power, he would “require to have every chef in London train at this restaurant as a final lesson, to show them the dangers of overthinking, and to reveal what is achievable if you do just one – or three – things to their very best”. A Path of Dedication Unlike many chefs heading kitchens in the list’s highest ranks, the mastermind behind the food did not apprentice at fancy establishments. “I feel very pleased of our restaurant and our mum,” adds her son. A lot of restaurants require years to establish themselves, but this eatery first opened its doors seven years ago. Its popularity is owing to long, grinding, seven-day weeks of effort. “My mum used to be very tired. She would source produce in the morning and create the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a single mother and she managed a life outside work but her friends would come here to encourage her. She had children and a house to manage as well. Each of these roles shaped her into what she is now: a remarkable person,” he reflects. An Recognition for the People This restaurant’s success is likely to echo outside its own walls. “I think many people would be pleased, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the broader meaning of this culinary achievement.