🔗 Share this article All Culinary Artist Must Learn At This Spot’: Modest Turkish Restaurant Ranks 4th on List of London’s Leading Restaurants. Whenever compiling a roll of London’s finest dining spots, one might expect well-known Michelin-starred names. However, nestled near the top among these culinary giants is a modest salonu situated in a outlying area of northern London. A Surprise Accolade This small Turkish spot, specialising in the street food of Mersin, a metropolis on Turkey’s south coast, has been crowned the fourth top restaurant in the city by a influential culinary publication. This honour has left the owners totally astonished. “I am completely shocked,” says a proprietor, pointing to his family’s dedication that resulted in their humble restaurant securing such a high position on a respected 99-strong list. The Appeal of Modesty This small shop, which started as a simple cafe before its change into a sought-after spot, has kept much of its former feel. It accommodates just more than 20 people and, except for the dazzling live cooking performance, the setup remains largely unchanged. “It’s a tiny and intimate spot,” comments the owner. A Star Dish: Tantuni However, it is all about the cuisine, and this establishment definitely delivers. The eatery’s namesake dish, tantuni, is a straightforward delight. The meat—lamb or lamb or chicken—is cooked with steam to preserve a succulent texture. It is then tossed into a large pan with seasonings and oil, which are mixed in gradually. Once the savoury mixture bubbles up, freshly made lavaş—a pliable bread—is laid on top to absorb all the juices. Thinly sliced onions and a handful of parsley are placed before the savoury meat is wrapped tightly inside. It is typically eaten with a squeeze of lemon or some pickles. The final product is a powerful punch of taste, with gentle hints of sumac, sharp onions and rich, paprika-red oil tying it all in harmony. Other Than the Basic Tantuni There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic described this dish “a part of London’s few flawless, impeccable dishes”. When it comes to dessert, the restaurant’s künefe is a treat. It is doused in less syrup than usual, giving it a more intense, toastier and more balanced flavour. Rising Above the Titans Interestingly, this unassuming restaurant has been placed higher than several renowned three-Michelin-starred venues. It finds itself near the peak of the list, following other high-profile dining destinations. While two people could easily leave the restaurant full for below £25, similar tasting menus at luxury establishments can start at many times that price. A Creed of Heart It is also one of several Turkish restaurants featured and is found well beyond the city’s central zones. “It’s not concerning luxury. London is an pricey city. There is an assumption that in an expensive place you’re going to have the finest service and top food but I don’t agree with that,” explains the owner. “In my view what is most important is friendliness, kindness and somewhere you can be yourself and feel calm.” The view is echoed by the list’s curator, who stated that if he was in a role of power, he would “insist to have every chef in London visit this spot as a masterclass, to show them the pitfalls of overcomplication, and to reveal what is possible if you do a few – or three – things to their utmost best”. A Journey of Perseverance Unlike most chefs running kitchens in the list’s highest ranks, the head chef behind the food didn’t work at fancy establishments. “I feel really happy of our restaurant and our mum,” adds her son. Many restaurants require years to find their footing, but this one first opened its doors seven years ago. Its success is due to tireless, seven-day weeks of work. “Our mum would be really tired. She would go shopping in the morning and create the food in the afternoon. Everything is prepared manually; she would handle all of this. She is a single mum and she balanced a social life but her friends would support her to support her. She had children and a house to care for as well. All of these responsibilities shaped her into what she is now: a exceptional person,” he shares. A Achievement for the People The restaurant’s accolade is likely to resonate beyond its own walls. “I think many people would be pleased, as I am, because the Turkish community is a huge part of London,” notes the owner, emphasising the broader importance of this gastronomic triumph.