‘Every Cook Must Train Here’: Modest Turkish Dining Spot Earns 4th on List of London’s Best Dining Destinations.

Whenever assembling a list of London’s top restaurants, one might anticipate renowned award-winning names. Yet, situated near the top among these gastronomic giants is a modest salonu situated in a distant area of north London.

A Unexpected Recognition

The compact Turkish eatery, specialising in the culinary delights of Mersin, a city on Turkey’s southern coast, has been crowned the fourth best restaurant in the metropolis by a respected culinary publication. This recognition has left the owners completely shocked.

“I am totally surprised,” remarks a owner’s son, pointing to his parents’ dedication that culminated in their humble restaurant achieving such a high position on a prestigious 99-strong list.

A Charm of Simplicity

This little venue, which used to be a simple cafe before its transformation into a popular spot, has maintained much of its earlier charm. It fits just more than 20 people and, aside from the impressive live cooking display, the interior remains largely unchanged. “It’s a compact and cozy spot,” comments the owner.

The Namesake Offering: Tantuni

However, it’s focused on the fare, and this eatery certainly delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated delight. The meat—lamb or lamb or chicken—is prepared via steaming to maintain a moist, juicy quality.

It is then thrown into a sizeable pan with seasonings and oil, which are added in gradually. When the savoury mixture heats through, handmade lavaş—a pliable bread—is laid on top to take in all the juices. Finely sliced onions and a sprinkling of parsley go inside before the flavourful meat is rolled securely inside.

It is usually enjoyed with a drop of lemon or some pickles. The end result is a powerful slap of taste, with subtle hints of sumac, sharp onions and red, paprika-infused oil tying it all together.

Beyond the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and topped with yogurt, tomato sauce and aromatic brown butter. A respected food critic labelled this dish “a part of London’s few perfect, no-notes dishes”.

For a sweet finish, the restaurant’s künefe goes down a treat. It is soaked in lighter syrup than usual, resulting in it a richer, more aromatic and more balanced flavour.

Outranking the Titans

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

While two people could easily leave the restaurant stuffed for less than £25, equivalent meals at top-tier establishments can cost many times that figure.

A Philosophy of Warmth

It is also one of several Turkish restaurants featured and is found well outside the city’s central zones. “It’s not focused on luxury. London is an expensive city. There is an expectation that in an high-cost place you’re going to have the best service and finest food but I don’t subscribe to that,” explains the owner.

“I believe what is most important is friendliness, a welcoming atmosphere and somewhere you can be yourself and feel calm.”

This sentiment is echoed by the list’s compiler, who suggested that if he were in a position of authority, he would “require to make every chef in London train at this restaurant as a final lesson, to teach them the pitfalls of overthinking, and to demonstrate what is possible if you do a few – or three – things to their utmost best”.

The Journey of Hard Work

In contrast to many chefs managing kitchens in the list’s highest ranks, the head chef behind the food did not train at elite establishments. “I feel really happy of our shop and our mum,” concludes her son.

Numerous restaurants need years to become successful, but this one first opened its doors seven years ago. Its acclaim is thanks to long, grinding, seven-day weeks of dedication.

“Our mum was really tired. She would source produce in the morning and prepare the food in the afternoon. Everything is prepared manually; she would manage all of this. She is a solo parent and she had a personal life but her friends would come here to help her. She was raising children and a house to manage as well. All of these responsibilities made her into what she is now: a brilliant person,” he says.

An Accomplishment for the People

The restaurant’s accolade is bound to resonate outside its own doors. “In my opinion a lot of people would be pleased, as I am, because the Turkish community is a huge part of London,” says the owner, highlighting the broader significance of this gastronomic achievement.