🔗 Share this article Each Cook Ought to Train At This Spot’: Humble Turkish Dining Spot Secures 4th on Roll of London’s Leading Restaurants. When assembling a list of London’s finest eateries, one might anticipate renowned Michelin-starred venues. However, situated near the top among these food titans is a unpretentious salonu located in a distant part of north London. A Unexpected Accolade This small Turkish spot, focusing in the culinary delights of Mersin, a port city on Turkey’s southern coast, has been crowned the 4th finest restaurant in the city by a respected gastronomic guide. This honour has left the proprietors completely surprised. “I’m utterly shocked,” states a owner’s son, pointing to his parents’ dedication that resulted in their small place securing such a prominent ranking on a notable 99-strong list. A Charm of Modesty This small shop, which used to be a simple cafe before its transformation into a sought-after destination, has retained much of its former charm. It accommodates just over 20 people and, aside from the impressive live cooking show, the interior remains essentially unchanged. “It is a small and stocky spot,” says the owner. A Signature Dish: Tantuni In the end, it is all about the food, and this establishment definitely excels. The restaurant’s namesake dish, tantuni, is a uncomplicated pleasure. The meat—either lamb or chicken—is cooked with steam to keep a succulent quality. The meat is then thrown into a sizeable pan with flavours and oil, which are mixed in slowly. Once the flavourful mixture heats through, handmade lavaş—a soft bread—is laid on top to take in all the aromas. Thinly sliced onions and a dash of parsley are added before the flavourful meat is folded securely inside. The wrap is often consumed with a drop of lemon or some tangy accompaniments. The outcome is a powerful punch of taste, with soft hints of sumac, punchy onions and spicy, paprika-laced oil pulling it all together. Beyond the Basic Tantuni Another option is yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic described this dish “among London’s few flawless, impeccable dishes”. When it comes to dessert, the eatery’s künefe goes down a treat. It is coated in less syrup than is typical, giving it a more intense, toastier and less sickly taste. Surpassing the Titans Notably, this unassuming restaurant has been placed higher than several illustrious three-Michelin-starred venues. It finds itself near the top of the list, trailing other esteemed dining destinations. While two people could easily leave this place stuffed for under £25, comparable experiences at luxury establishments can start at many times that amount. A Philosophy of Heart It is also part of several Turkish restaurants featured and is located well outside the city’s central zones. “It is not concerning luxury. London is an pricey city. It is belief that in an high-cost place you’re going to have the finest service and best food but I do not believe in that,” says the owner. “I believe what is most important is hospitality, kindness and somewhere you can be yourself and feel calm.” The sentiment is supported by the list’s curator, who suggested that if he were in a role of power, he would “require to make every chef in London come to this restaurant as a final lesson, to teach them the dangers of excess, and to reveal what is possible if you do a few – or three – things to their very best”. A Story of Perseverance Unlike many chefs managing kitchens in the list’s top ten, the head chef behind the food didn’t work at Michelin-starred establishments. “I am very pleased of our restaurant and our mum,” adds her son. Many restaurants require years to establish themselves, but this eatery first launched seven years ago. Its acclaim is owing to relentless, seven-day weeks of effort. “Our mum would be really tired. She would source produce in the morning and create the food in the afternoon. All of it is made by hand; she would manage all of this. She is a single mother and she managed a personal life but her friends would come here to help her. She had children and a house to look after as well. All of these roles shaped her into what she is now: a exceptional person,” he shares. An Recognition for the People The restaurant’s accolade is set to echo outside its own walls. “I think a lot of people would be happy, as I am, because the Turkish community is a huge part of London,” says the owner, pointing out the broader meaning of this culinary achievement.