🔗 Share this article Each Culinary Artist Should Learn Here’: Modest Turkish Restaurant Ranks 4th on Roll of London’s Top Food Spots. When compiling a ranking of London’s finest eateries, one might expect familiar high-end establishments. However, situated near the top among these gastronomic titans is a modest salonu situated in a outlying part of north London. A Unexpected Accolade This small Turkish eatery, concentrating in the specialties of Mersin, a port city on Turkey’s Mediterranean coast, has been named the 4th finest restaurant in the capital by a prominent food magazine. The honour has left the proprietors totally surprised. “I’m completely surprised,” remarks the owner’s son, alluding to his parents’ dedication that led to their small shop achieving such a prominent spot on a prestigious 99-strong list. The Charm of Simplicity This small shop, which used to be a simple cafe before its change into a sought-after food hotspot, has retained much of its original feel. It seats just more than 20 people and, beyond the vibrant live cooking performance, the layout remains essentially unchanged. “It is a compact and cozy spot,” notes the owner. The Namesake Creation: Tantuni In the end, it’s all down to the food, and this establishment more than succeeds. The eatery’s signature dish, tantuni, is a uncomplicated pleasure. Choice of meat—either lamb or chicken—is prepared via steaming to maintain a tender quality. It is then added into a large pan with spices and oil, which are incorporated in slowly. As the savoury mixture bubbles up, homemade lavaş—a soft bread—is placed on top to take in all the juices. Finely sliced onions and a sprinkling of parsley are placed before the flavourful meat is folded securely inside. It is often consumed with a drizzle of lemon or some pickles. The end result is a strong burst of taste, with subtle hints of sumac, punchy onions and red, paprika-infused oil tying it all in harmony. Beyond the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the savoury lavaş is cut up and topped with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic called this dish “a part of London’s few perfect, no-notes dishes”. When it comes to dessert, the restaurant’s künefe is a treat. It is coated in less syrup than found elsewhere, resulting in it a richer, toastier and less sickly profile. Outranking the Stars Remarkably, this modest spot has been placed higher than several renowned three-Michelin-starred establishments. It finds itself just behind the top of the list, trailing other notable dining destinations. Whereas two people could easily leave the restaurant stuffed for under £25, similar meals at luxury establishments can start at significantly more than that amount. The Creed of Heart The restaurant is also one of several Turkish restaurants included and is situated 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 finest service and finest food but I don’t subscribe to that,” says the owner. “I believe what is crucial is warmth, kindness and a place you can be yourself and be calm.” This sentiment is shared by the list’s editor, who remarked that if he was in a role of authority, he would “insist to have every chef in London come to this restaurant as a masterclass, to show them the pitfalls of overthinking, and to reveal what is achievable if you do only a handful of – or three – things to their absolute best”. A Path of Perseverance Unlike most chefs running kitchens in the list’s top ten, the driving force behind the food didn’t train at elite restaurants. “I feel really happy of our shop and our mum,” says her son. Numerous restaurants need years to find their footing, but this one first opened its doors seven years ago. Its acclaim is owing to long, grinding, seven-day weeks of effort. “My mum used to be extremely tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is prepared manually; she would manage all of this. She is a single mother and she managed a life outside work but her friends would support her to support her. She was raising children and a house to look after as well. Each of these roles made her into what she is now: a exceptional person,” he says. An Accomplishment for the Culture The restaurant’s success is bound to resonate outside its own walls. “I believe numerous people would be happy, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the greater significance of this culinary triumph.