‘Every Cook Ought to Study At This Spot’: Humble Turkish Eatery Ranks 4th on Ranking of London’s Leading Restaurants.

Whenever curating a roll of London’s finest dining spots, one might anticipate renowned award-winning venues. However, tucked prominently among these food giants is a modest salonu located in a outlying corner of north London.

An Unexpected Honour

The compact Turkish eatery, focusing in the culinary delights of Mersin, a metropolis on Turkey’s southern coast, has been named the 4th top restaurant in the metropolis by a influential culinary publication. The honour has left the owners totally surprised.

“I am totally shocked,” states the proprietor, referring to his family’s relentless work that resulted in their modest shop achieving such a prominent ranking on a prestigious 99-strong list.

The Character of Modesty

The compact space, which used to be a basic cafe before its conversion into a buzzing food hotspot, has retained much of its original feel. It fits just more than 20 people and, aside from the dazzling live cooking display, the setup remains mostly unchanged. “It is a compact and cozy place,” comments the owner.

A Star Offering: Tantuni

In the end, it’s all down to the cuisine, and this eatery certainly succeeds. The restaurant’s namesake dish, tantuni, is a straightforward pleasure. Choice of meat—either lamb or chicken—is prepared via steaming to preserve a moist, juicy quality.

It is then thrown into a massive pan with flavours and oil, which are mixed in slowly. Once the meaty mixture bubbles up, homemade lavaş—a soft bread—is slapped on top to soak in all the flavours. Finely sliced onions and a dash of parsley go inside before the tasty meat is rolled neatly inside.

It is typically eaten with a squeeze of lemon or some pickles. The final product is a strong slap of taste, with soft hints of sumac, bold onions and red, paprika-infused oil tying it all in harmony.

Beyond the Classic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is sliced and crowned with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic called this dish “a part of London’s few flawless, impeccable dishes”.

For sweets, the restaurant’s künefe proves a delight. It is soaked in a more modest amount of syrup than found elsewhere, imparting it a deeper, toastier and not overly sweet profile.

Rising Above the Titans

Remarkably, this modest spot has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself just behind the peak of the list, just after other notable dining destinations.

Whereas two people could easily leave this place full for less than £25, equivalent meals at luxury establishments can cost many times that figure.

The Philosophy of Hospitality

The restaurant is also among several Turkish restaurants featured and is located well beyond the city’s most expensive zones. “It’s not focused on 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 friendliness, friendliness and somewhere you can be yourself and be calm.”

The philosophy is echoed by the list’s compiler, who suggested that if he was in a role of authority, he would “make it mandatory to make every chef in London train at this spot as a finishing school, to show them the pitfalls of overthinking, and to show what is possible if you do a few – or three – things to their absolute best”.

The Journey of Hard Work

Unlike most chefs heading kitchens in the list’s highest ranks, the mastermind behind the food didn’t apprentice at fancy restaurants. “I am really proud of our shop and our mum,” says her son.

Many restaurants take years to establish themselves, but this eatery first opened its doors seven years ago. Its popularity is owing to tireless, seven-day weeks of work.

“Our mum used to be very tired. She would go shopping in the morning and prepare the food in the afternoon. Everything is prepared manually; she would handle all of this. She is a solo parent and she managed a personal life but her friends would come here to help her. She had children and a house to look after as well. All of these duties shaped her into what she is now: a exceptional person,” he shares.

An Accomplishment for the People

This restaurant’s success is bound to have meaning outside its own walls. “In my opinion numerous people would be proud, as I am, because the Turkish community is a huge part of London,” notes the owner, pointing out the broader significance of this gastronomic honour.