All Cook Ought to Learn Here’: Unassuming Turkish Dining Spot Secures 4th on List of London’s Best Dining Destinations.

When assembling a ranking of London’s top restaurants, one might expect well-known award-winning establishments. Yet, tucked high among these food titans is a unpretentious salonu found in a distant part of north London.

An Unexpected Recognition

The compact Turkish spot, focusing in the street food of Mersin, a port city on Turkey’s south coast, has been declared the fourth best restaurant in the city by a influential culinary publication. This accolade has left the owners totally astonished.

“I am totally surprised,” says the owner’s son, pointing to his parents’ relentless work that led to their humble shop securing such a high ranking on a prestigious 99-strong list.

The Appeal of Simplicity

The little venue, which started as a simple cafe before its change into a popular destination, has kept much of its earlier character. It accommodates just over 20 people and, beyond the dazzling live cooking performance, the setup remains essentially unchanged. “It’s a small and stocky spot,” comments the owner.

The Namesake Creation: Tantuni

However, it is all about the food, and this eatery more than delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated joy. Choice of meat—lamb or lamb or chicken—is steamed to preserve a moist, juicy consistency.

It is then added into a sizeable pan with spices and oil, which are added in bit by bit. Once the meaty mixture heats through, freshly made lavaş—a pliable bread—is laid on top to soak in all the juices. Thinly sliced onions and a sprinkling of parsley are placed before the savoury meat is wrapped neatly inside.

It is typically enjoyed with a drizzle of lemon or some tangy accompaniments. The final product is a mighty burst of flavour, with soft hints of sumac, bold onions and spicy, paprika-laced oil bringing it all together.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic called this dish “a part of London’s few ideal, faultless dishes”.

When it comes to dessert, the restaurant’s künefe goes down a delight. It is coated in less syrup than is typical, imparting it a deeper, toastier and not overly sweet profile.

Rising Above the Giants

Remarkably, this unassuming restaurant has ranked above several illustrious three-Michelin-starred establishments. 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 less than £25, comparable experiences at luxury establishments can run into significantly more than that price.

The Ethos of Heart

The restaurant is also part of several Turkish restaurants included and is located well outside the city’s prime 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 finest food but I do not believe in that,” states the owner.

“I believe what is paramount is friendliness, friendliness and somewhere you can be yourself and feel calm.”

This sentiment is supported by the list’s curator, who remarked that if he were in a role of power, he would “insist to have every chef in London visit this restaurant as a masterclass, to show them the pitfalls of excess, and to show what is achievable if you do only a handful of – or three – things to their absolute best”.

The Journey of Hard Work

In contrast to many chefs managing kitchens in the list’s top ten, the mastermind behind the food did not work at fancy restaurants. “I am truly happy of our shop and our mum,” adds her son.

A lot of restaurants require years to establish themselves, but this one first launched seven years ago. Its popularity is thanks to relentless, seven-day weeks of work.

“My mum used to be extremely tired. She would go shopping in the morning and create the food in the afternoon. Each item is handmade; she would do all of this. She is a solo parent and she balanced a social life but her friends would come here to encourage her. She was raising children and a house to care for as well. All of these duties forged her into what she is now: a exceptional person,” he shares.

A Achievement for the Community

The restaurant’s recognition is bound to resonate beyond its own walls. “I believe many people would be happy, as I am, because the Turkish community is a huge part of London,” notes the owner, emphasising the wider importance of this culinary triumph.