‘Every Chef Must Learn At This Spot’: Humble Turkish Restaurant Secures 4th on Roll of London’s Leading Dining Destinations.

Whenever assembling a ranking of London’s finest dining spots, one might anticipate well-known Michelin-starred venues. Yet, situated near the top among these culinary giants is a unpretentious salonu located in a distant area of northern London.

An Unexpected Honour

The compact Turkish eatery, specialising in the street food of Mersin, a city on Turkey’s southern coast, has been crowned the 4th finest restaurant in the capital by a respected culinary publication. The honour has made the family totally surprised.

“I am utterly shocked,” states the proprietor, referring to his parents’ relentless work that led to their small restaurant earning such a prominent position on a notable 99-strong list.

The Character of Simplicity

This little venue, which started as a simple cafe before its conversion into a sought-after spot, has kept much of its former feel. It seats just over 20 people and, except for the impressive live cooking show, the interior remains essentially unchanged. “It’s a compact and cozy spot,” comments the owner.

A Star Offering: Tantuni

However, it’s all about the fare, and this establishment more than succeeds. The eatery’s namesake dish, tantuni, is a uncomplicated joy. The meat—lamb or lamb or chicken—is prepared via steaming to keep a tender texture.

The meat is then tossed into a sizeable pan with flavours and oil, which are mixed in slowly. Once the flavourful mixture starts to simmer, homemade lavaş—a thin, flexible bread—is slapped on top to absorb all the aromas. Finely sliced onions and a dash of parsley go inside before the tasty meat is folded tightly inside.

The wrap is usually enjoyed with a drop of lemon or some pickles. The outcome is a strong punch of taste, with gentle hints of sumac, bold onions and rich, paprika-red oil tying it all in harmony.

Beyond the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and rich, nutty brown butter. A respected food critic called this dish “a part of London’s few ideal, faultless dishes”.

When it comes to dessert, the restaurant’s künefe proves a delight. It is doused in lighter syrup than found elsewhere, resulting in it a richer, nuttier and more balanced flavour.

Rising Above the Giants

Notably, this modest restaurant has been placed higher than several celebrated three-Michelin-starred establishments. It finds itself just behind the peak of the list, trailing other notable dining destinations.

While two people could easily leave the restaurant full for less than £25, comparable tasting menus at top-tier establishments can run into significantly more than that amount.

A Philosophy of Heart

The restaurant is also part of several Turkish restaurants featured and is found well outside the city’s central zones. “It’s not about luxury. London is an expensive city. There is an assumption that in an expensive place you’re going to have the finest service and top food but I do not agree with that,” explains the owner.

“I feel what is most important is warmth, kindness and a place you can be yourself and feel calm.”

The philosophy is supported by the list’s editor, who stated that if he was in a position of power, he would “require to have every chef in London come to this restaurant as a finishing school, to show them the traps of excess, and to demonstrate what is possible if you do a few – or three – things to their very best”.

The Journey of Hard Work

In contrast to most chefs managing kitchens in the list’s highest ranks, the mastermind behind the food didn’t apprentice at elite establishments. “I feel really pleased of our shop and our mum,” says her son.

A lot of restaurants require years to establish themselves, but this one first opened its doors seven years ago. Its acclaim is thanks to relentless, seven-day weeks of work.

“My mum was really tired. She would go shopping in the morning and create the food in the afternoon. All of it is prepared manually; she would handle all of this. She is a single mother and she managed a social life but her friends would come here to support her. She had children and a house to manage as well. Each of these duties made her into what she is now: a remarkable person,” he reflects.

A Accomplishment for the People

The restaurant’s success is set to resonate outside its own walls. “In my opinion a lot of people would be proud, as I am, because the Turkish community is a major part of London,” says the owner, pointing out the greater importance of this gastronomic achievement.