🔗 Share this article Each Chef Must Study Here’: Modest Turkish Eatery Ranks Fourth on Roll of London’s Best Restaurants. Whenever assembling a roll of London’s top dining spots, one might anticipate familiar award-winning names. But, situated near the top among these culinary titans is a simple salonu situated in a outlying part of north London. A Surprise Accolade The compact Turkish eatery, concentrating in the specialties of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the 4th finest restaurant in the capital by a respected gastronomic guide. The accolade has made the family utterly surprised. “I’m utterly astonished,” states a proprietor, alluding to his parents’ hard graft that resulted in their humble shop earning such a lofty position on a notable 99-strong list. A Appeal of Modesty This little venue, which was a simple cafe before its transformation into a buzzing destination, has retained much of its earlier character. It accommodates just over 20 people and, aside from the impressive live cooking display, the layout remains essentially unchanged. “It’s a compact and cozy place,” notes the owner. The Star Creation: Tantuni Ultimately, it’s all down to the food, and this restaurant more than delivers. The eatery’s signature dish, tantuni, is a uncomplicated pleasure. The meat—either lamb or chicken—is cooked with steam to maintain a succulent quality. It is then tossed into a sizeable pan with spices and oil, which are mixed in bit by bit. Once the meaty mixture heats through, freshly made lavaş—a soft bread—is slapped on top to soak in all the juices. Thinly sliced onions and a handful of parsley go inside before the savoury meat is rolled securely inside. The wrap is usually consumed with a squeeze of lemon or some pickles. The final product is a strong slap of taste, with subtle hints of sumac, punchy onions and red, paprika-infused oil pulling it all together. Other Than the Classic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. A prominent food critic described this dish “one of London’s few perfect, no-notes dishes”. For a sweet finish, the restaurant’s künefe goes down a delight. It is doused in a more modest amount of syrup than found elsewhere, giving it a deeper, more aromatic and more balanced flavour. Outranking the Stars Remarkably, this modest spot has ranked above several illustrious three-Michelin-starred establishments. It finds itself just behind the summit of the list, just after other high-profile dining destinations. Whereas two people could easily leave the restaurant satisfied for below £25, comparable tasting menus at top-tier establishments can cost many times that figure. The Ethos of Heart It is also one of several Turkish restaurants listed and is situated well beyond the city’s prime zones. “It is not concerning luxury. London is an pricey city. It is assumption that in an high-cost place you’re going to have the top service and best food but I don’t believe in that,” says the owner. “I believe what is paramount is friendliness, friendliness and a place you can be yourself and be calm.” The view is echoed by the list’s compiler, who remarked that if he were in a role of authority, he would “insist to have every chef in London visit this spot as a masterclass, to show them the dangers of overthinking, and to reveal what is attainable if you do just one – or three – things to their utmost best”. The Journey of Dedication In contrast to most chefs heading kitchens in the list’s highest ranks, the driving force behind the food didn’t apprentice at fancy restaurants. “I am very pleased of our restaurant and our mum,” adds her son. A lot of restaurants need years to become successful, but this one first launched seven years ago. Its success is due to long, grinding, seven-day weeks of dedication. “Our mum was really tired. She would source produce in the morning and make the food in the afternoon. All of it is made by hand; she would handle all of this. She is a solo parent and she balanced a personal life but her friends would come here to help her. She had children and a house to care for as well. Each of these responsibilities made her into what she is now: a remarkable person,” he says. An Recognition for the Community This restaurant’s success is likely to echo beyond its own doors. “I believe a lot of people would be proud, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the wider significance of this culinary triumph.