Each Culinary Artist Ought to Learn At This Spot’: Humble Turkish Eatery Ranks 4th on Roll of London’s Top Dining Destinations.

Whenever compiling a ranking of London’s finest dining spots, one might expect renowned high-end venues. Yet, tucked near the top among these food heavyweights is a simple salonu located in a distant part of north London.

A Surprise Honour

This compact Turkish spot, concentrating in the street food of Mersin, a city on Turkey’s southern coast, has been named the 4th best restaurant in the metropolis by a prominent culinary publication. The honour has made the proprietors totally astonished.

“I am utterly astonished,” says a family member, referring to his parents’ dedication that culminated in their humble restaurant securing such a prominent position on a notable 99-strong list.

The Charm of Simplicity

The small shop, which used to be a simple cafe before its transformation into a popular food hotspot, has maintained much of its former charm. It fits just over 20 people and, except for the impressive live cooking performance, the layout remains largely unchanged. “It’s a compact and cozy spot,” comments the owner.

A Namesake Offering: Tantuni

Ultimately, it is focused on the cuisine, and this establishment certainly succeeds. The restaurant’s eponymous dish, tantuni, is a simple pleasure. The meat—whether lamb or chicken—is prepared via steaming to preserve a succulent quality.

It is then added into a large pan with seasonings and oil, which are added in bit by bit. Once the flavourful mixture bubbles up, homemade lavaş—a soft bread—is slapped on top to take in all the juices. Thinly sliced onions and a dash of parsley are added before the flavourful meat is rolled tightly inside.

It is typically enjoyed with a squeeze of lemon or some pickles. The outcome is a powerful burst of taste, with subtle hints of sumac, bold onions and spicy, paprika-laced oil bringing it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and topped with yogurt, tomato sauce and rich, nutty brown butter. The respected food critic described this dish “among London’s few ideal, faultless dishes”.

For dessert, the restaurant’s künefe goes down a delight. It is coated in less syrup than usual, imparting it a deeper, toastier and not overly sweet flavour.

Outranking the Titans

Remarkably, this unassuming restaurant has been placed higher than several celebrated three-Michelin-starred restaurants. It finds itself near the peak of the list, following other esteemed dining destinations.

Whereas two people could easily leave the restaurant stuffed for less than £25, equivalent meals at top-tier establishments can start at significantly more than that figure.

A Philosophy of Hospitality

It is also one of several Turkish restaurants featured and is found well outside the city’s central zones. “It is not concerning luxury. London is an costly city. There is an assumption that in an high-cost place you’re going to have the top service and best food but I do not subscribe to that,” says the owner.

“In my view what is crucial is warmth, friendliness and somewhere you can be yourself and feel calm.”

The philosophy is supported by the list’s curator, who suggested that if he was in a role of power, he would “insist to have every chef in London train at this restaurant as a finishing school, to teach them the dangers of overthinking, and to reveal what is achievable if you do a few – or three – things to their utmost best”.

A Story of Perseverance

Unlike many chefs managing kitchens in the list’s highest ranks, the driving force behind the food didn’t apprentice at Michelin-starred establishments. “I am very proud of our restaurant and our mum,” concludes her son.

A lot of restaurants take years to become successful, but this one first started seven years ago. Its popularity is owing to tireless, seven-day weeks of effort.

“My mum would be very tired. She would source produce in the morning and prepare the food in the afternoon. Each item is handmade; she would handle all of this. She is a single mother and she balanced a life outside work but her friends would visit to encourage her. She was raising children and a house to care for as well. Each of these roles shaped her into what she is now: a exceptional person,” he says.

A Achievement for the Community

This restaurant’s success is bound to resonate outside its own walls. “I think a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the greater significance of this gastronomic triumph.