🔗 Share this article All Chef Should Train At This Spot’: Unassuming Turkish Dining Spot Ranks Fourth on Roll of London’s Best Food Spots. Whenever assembling a ranking of London’s finest restaurants, one might expect renowned Michelin-starred establishments. Yet, tucked high among these food heavyweights is a modest salonu located in a distant area of northern London. An Unexpected Honour The little Turkish restaurant, concentrating in the culinary delights of Mersin, a port city on Turkey’s Mediterranean coast, has been declared the fourth best restaurant in the capital by a respected culinary publication. The recognition has left the proprietors completely astonished. “I am completely shocked,” says the family member, alluding to his family’s relentless work that resulted in their small place securing such a lofty position on a respected 99-strong list. A Character of Modesty This compact space, which was a simple cafe before its change into a sought-after spot, has retained much of its earlier charm. It fits just over 20 people and, except for the impressive live cooking performance, the interior remains essentially unchanged. “It is a small and stocky place,” says the owner. The Signature Offering: Tantuni Ultimately, it is focused on the cuisine, and this eatery more than succeeds. The eatery’s namesake dish, tantuni, is a uncomplicated delight. The meat—lamb or lamb or chicken—is cooked with steam to keep a tender texture. The meat is then tossed into a massive pan with spices and oil, which are incorporated in slowly. When the flavourful mixture starts to simmer, freshly made lavaş—a thin, flexible bread—is slapped on top to soak in all the juices. Thinly sliced onions and a sprinkling of parsley are added before the flavourful meat is rolled tightly inside. It is often consumed with a drizzle of lemon or some tangy accompaniments. The end result is a powerful punch of taste, with soft hints of sumac, punchy onions and rich, paprika-red oil bringing it all in harmony. Beyond the Basic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and crowned with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic called this dish “one of London’s few ideal, faultless dishes”. For sweets, the restaurant’s künefe is a treat. It is doused in a more modest amount of syrup than found elsewhere, imparting it a richer, toastier and less sickly taste. Outranking the Giants Interestingly, this modest restaurant has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself just behind the summit of the list, following other esteemed dining destinations. While two people could readily leave the restaurant satisfied for less than £25, comparable meals at luxury establishments can start at significantly more than that figure. A Ethos of Heart It is also part of several Turkish restaurants included and is located well beyond the city’s prime zones. “It is not concerning luxury. London is an expensive city. It is belief that in an high-cost place you’re going to have the top service and top food but I do not subscribe to that,” states the owner. “I believe what is paramount is friendliness, a welcoming atmosphere and somewhere you can be yourself and feel calm.” The philosophy is supported by the list’s editor, who remarked that if he was in a position of power, he would “require to have every chef in London visit this spot as a finishing school, to show them the dangers of excess, and to reveal what is achievable if you do a few – or three – things to their utmost best”. A Story of Dedication In contrast to most chefs heading kitchens in the list’s highest ranks, the mastermind behind the food didn’t work at Michelin-starred restaurants. “I feel very happy of our shop and our mum,” adds her son. Numerous restaurants take years to find their footing, but this one first opened its doors seven years ago. Its success is due to relentless, seven-day weeks of work. “Our mum was extremely tired. She would source produce in the morning and create the food in the afternoon. All of it is made by hand; she would do all of this. She is a single mum and she managed a social life but her friends would support her to support her. She had children and a house to look after as well. All of these responsibilities forged her into what she is now: a brilliant person,” he says. A Accomplishment for the Culture The restaurant’s success is likely to have meaning outside its own premises. “I believe a lot of people would be pleased, as I am, because the Turkish community is a huge part of London,” concludes the owner, pointing out the broader significance of this culinary honour.