‘Every Culinary Artist Ought to Learn Here’: Modest Turkish Eatery Secures 4th on Ranking of London’s Top Dining Destinations.

When compiling a list of London’s top eateries, one might expect renowned Michelin-starred venues. But, situated prominently among these gastronomic heavyweights is a unpretentious salonu found in a outlying area of north London.

An Surprise Recognition

The compact Turkish eatery, focusing in the street food of Mersin, a city on Turkey’s south coast, has been crowned the 4th finest restaurant in the metropolis by a respected gastronomic guide. The accolade has made the owners utterly astonished.

“I am utterly astonished,” remarks a owner’s son, referring to his family’s relentless work that resulted in their modest place securing such a high position on a respected 99-strong list.

The Charm of Modesty

The compact space, which started as a basic cafe before its change into a buzzing spot, has retained much of its earlier feel. It accommodates just over 20 people and, except for the dazzling live cooking performance, the layout remains mostly unchanged. “It’s a compact and cozy place,” notes the owner.

The Namesake Offering: Tantuni

However, it is all down to the cuisine, and this establishment definitely delivers. The restaurant’s signature dish, tantuni, is a simple pleasure. The meat—whether lamb or chicken—is steamed to preserve a succulent quality.

It is then added into a large pan with spices and oil, which are mixed in slowly. As the flavourful mixture bubbles up, handmade lavaş—a soft bread—is placed on top to absorb all the flavours. Finely sliced onions and a handful of parsley go inside before the savoury meat is folded neatly inside.

The wrap is often consumed with a drizzle of lemon or some tangy accompaniments. The final product is a strong punch of taste, with gentle hints of sumac, sharp onions and rich, paprika-red oil pulling it all in harmony.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and aromatic brown butter. A respected food critic described this dish “a part of London’s few flawless, impeccable dishes”.

When it comes to dessert, the restaurant’s künefe goes down a delight. It is soaked in a more modest amount of syrup than usual, imparting it a more intense, toastier and less sickly taste.

Outranking the Titans

Interestingly, this modest spot has ranked above several renowned three-Michelin-starred establishments. It finds itself close to the top of the list, just after other high-profile dining destinations.

Whereas two people could readily leave this place satisfied for under £25, equivalent meals at luxury establishments can cost many times that amount.

A Ethos of Heart

The restaurant is also one of several Turkish restaurants included and is located well outside the city’s central zones. “It is not about luxury. London is an expensive city. There is an assumption that in an expensive place you’re going to have the best service and finest food but I don’t believe in that,” explains the owner.

“I feel what is most important is hospitality, friendliness and somewhere you can be yourself and be calm.”

The philosophy is shared by the list’s editor, who suggested that if he were in a role of authority, he would “require to make every chef in London come to this restaurant as a finishing school, to teach them the pitfalls of excess, and to demonstrate what is possible if you do just one – or three – things to their very best”.

A Path of Perseverance

Unlike most chefs heading kitchens in the list’s highest ranks, the head chef behind the food didn’t train at fancy establishments. “I am very pleased of our restaurant and our mum,” says her son.

Numerous restaurants take years to establish themselves, but this eatery first launched seven years ago. Its acclaim is due to long, grinding, seven-day weeks of dedication.

“My mum was very tired. She would buy ingredients in the morning and create the food in the afternoon. Everything is prepared manually; she would do all of this. She is a solo parent and she balanced a life outside work but her friends would come here to encourage her. She had children and a house to look after as well. Each of these responsibilities shaped her into what she is now: a remarkable person,” he shares.

An Accomplishment for the People

This restaurant’s recognition is set to echo beyond its own premises. “I think many people would be proud, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the wider meaning of this gastronomic honour.