🔗 Share this article Each Cook Must Train Here’: Humble Turkish Restaurant Earns Fourth on Ranking of London’s Best Dining Destinations. When compiling a list of London’s top eateries, one might expect familiar high-end names. Yet, situated high among these culinary titans is a simple salonu situated in a far-flung area of northern London. A Surprise Honour The small Turkish restaurant, specialising in the culinary delights of Mersin, a city on Turkey’s south coast, has been named the fourth best restaurant in the city by a influential gastronomic guide. The recognition has made the family totally astonished. “I’m totally surprised,” states the owner’s son, pointing to his family’s dedication that culminated in their humble shop earning such a high spot on a notable 99-strong list. A Character of Modesty The little venue, which was a basic cafe before its change into a popular destination, has retained much of its earlier character. It accommodates just over 20 people and, except for the dazzling live cooking show, the interior remains essentially unchanged. “It’s a compact and cozy space,” notes the owner. The Namesake Dish: Tantuni In the end, it is all down to the cuisine, and this establishment certainly delivers. The eatery’s signature dish, tantuni, is a simple delight. Choice of meat—whether lamb or chicken—is prepared via steaming to keep a moist, juicy consistency. The meat is then thrown into a large pan with seasonings and oil, which are mixed in slowly. Once the flavourful mixture starts to simmer, handmade lavaş—a soft bread—is laid on top to soak in all the aromas. Thinly sliced onions and a sprinkling of parsley are added before the tasty meat is rolled neatly inside. It is typically eaten with a drizzle of lemon or some pickles. The final product is a powerful burst of taste, with gentle hints of sumac, punchy onions and spicy, paprika-laced oil tying it all together. Beyond the Classic Tantuni Another option is yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and cooked, nutty browned butter. A leading food critic called this dish “among London’s few ideal, faultless dishes”. For dessert, the eatery’s künefe is a delight. It is coated in less syrup than is typical, resulting in it a more intense, toastier and less sickly taste. Outranking the Giants Interestingly, this modest spot has ranked above several celebrated three-Michelin-starred venues. It finds itself close to the peak of the list, following other high-profile dining destinations. Whereas two people could easily leave the restaurant satisfied for below £25, equivalent tasting menus at luxury establishments can start at many times that amount. The Philosophy of Heart It is also among several Turkish restaurants listed and is located well beyond the city’s prime zones. “It is not about luxury. London is an expensive city. It is assumption that in an expensive place you’re going to have the top service and top food but I do not agree with that,” says the owner. “I feel what is crucial is warmth, a welcoming atmosphere and a place you can be yourself and be calm.” This view is echoed by the list’s compiler, who suggested that if he was in a role of power, he would “make it mandatory to make every chef in London train at this restaurant as a final lesson, to show them the pitfalls of excess, and to show what is possible if you do a few – or three – things to their very best”. A Story of Dedication In contrast to many chefs heading kitchens in the list’s top ten, the head chef behind the food didn’t apprentice at fancy restaurants. “I feel really happy of our restaurant and our mum,” concludes her son. Many restaurants need years to establish themselves, but this eatery first started seven years ago. Its acclaim is thanks to tireless, seven-day weeks of work. “Our mum was extremely tired. She would source produce in the morning and make the food in the afternoon. All of it is handmade; she would do all of this. She is a single mum and she balanced a social life but her friends would visit to encourage her. She was raising children and a house to look after as well. All of these responsibilities forged her into what she is now: a exceptional person,” he reflects. A Accomplishment for the Culture The restaurant’s accolade is likely to resonate outside its own walls. “In my opinion many people would be proud, as I am, because the Turkish community is a major part of London,” notes the owner, highlighting the wider significance of this culinary achievement.