All Chef Must Learn At This Spot’: Unassuming Turkish Eatery Earns Fourth on List of London’s Top Dining Destinations.

When compiling a list of London’s best dining spots, one might expect well-known award-winning establishments. However, situated prominently among these culinary giants is a simple salonu situated in a distant corner of northern London.

An Surprise Accolade

This little Turkish eatery, specialising in the culinary delights of Mersin, a city on Turkey’s southern coast, has been declared the 4th best restaurant in the metropolis by a influential gastronomic guide. The honour has left the proprietors utterly astonished.

“I’m completely surprised,” states a proprietor, referring to his parents’ relentless work that led to their modest restaurant securing such a lofty ranking on a notable 99-strong list.

The Charm of Simplicity

This small shop, which started as a simple cafe before its change into a popular destination, has retained much of its original feel. It fits just over 20 people and, except for the vibrant live cooking display, the interior remains largely unchanged. “It is a compact and cozy place,” notes the owner.

The Star Offering: Tantuni

However, it is all down to the food, and this establishment definitely succeeds. The restaurant’s eponymous dish, tantuni, is a uncomplicated pleasure. Choice of meat—whether lamb or chicken—is steamed to preserve a moist, juicy consistency.

It is then added into a large pan with seasonings and oil, which are incorporated in slowly. When the meaty mixture starts to simmer, freshly made lavaş—a soft bread—is placed on top to soak in all the flavours. Finely sliced onions and a sprinkling of parsley go inside before the tasty meat is folded securely inside.

The wrap is typically eaten with a drop of lemon or some tangy accompaniments. The final product is a mighty burst of flavour, with gentle hints of sumac, punchy onions and spicy, paprika-laced oil bringing it all together.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is chopped and crowned with yogurt, tomato sauce and aromatic brown butter. The prominent food critic described this dish “one of London’s few ideal, faultless dishes”.

When it comes to dessert, the eatery’s künefe is a treat. It is soaked in less syrup than found elsewhere, imparting it a richer, more aromatic and not overly sweet flavour.

Surpassing the Titans

Remarkably, this unassuming spot has outplaced several renowned three-Michelin-starred venues. It finds itself close to the top of the list, following other notable dining destinations.

While two people could readily leave this place stuffed for under £25, equivalent meals at high-end establishments can cost many times that amount.

A Philosophy of Hospitality

The restaurant is also among several Turkish restaurants included and is situated well beyond the city’s central zones. “It’s not concerning luxury. London is an pricey city. There is an belief that in an expensive place you’re going to have the top service and best food but I don’t subscribe to that,” explains the owner.

“In my view what is paramount is friendliness, kindness and a place you can be yourself and be calm.”

The sentiment is echoed by the list’s compiler, who suggested that if he were in a role of power, he would “insist to make every chef in London train at this spot as a final lesson, to teach them the dangers of excess, and to reveal what is attainable if you do only a handful of – or three – things to their very best”.

A Story of Dedication

Unlike most chefs heading kitchens in the list’s top ten, the mastermind behind the food did not train at elite restaurants. “I am very proud of our shop and our mum,” says her son.

Numerous restaurants require years to become successful, but this one first started seven years ago. Its popularity is owing to relentless, seven-day weeks of effort.

“Our mum used to be very tired. She would buy ingredients in the morning and create the food in the afternoon. Everything is made by hand; she would do all of this. She is a single mum and she balanced a social life but her friends would visit to help her. She was raising children and a house to care for as well. Each of these duties forged her into what she is now: a exceptional person,” he shares.

An Recognition for the Culture

This restaurant’s accolade is set to resonate beyond its own walls. “I think many people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the broader meaning of this culinary achievement.