‘Every Chef Should Study Here’: Modest Turkish Dining Spot Earns Fourth on Ranking of London’s Top Dining Destinations.

When assembling a ranking of London’s top dining spots, one might anticipate familiar high-end venues. But, nestled prominently among these culinary giants is a modest salonu located in a outlying corner of north London.

An Surprise Recognition

The little Turkish eatery, focusing in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the 4th best restaurant in the city by a prominent food magazine. The accolade has left the proprietors completely astonished.

“I am totally surprised,” remarks a owner’s son, referring to his parents’ dedication that culminated in their small shop achieving such a lofty ranking on a prestigious 99-strong list.

A Character of Modesty

The small shop, which used to be a basic cafe before its conversion into a popular destination, has kept much of its earlier charm. It fits just over 20 people and, beyond the vibrant live cooking display, the layout remains mostly unchanged. “It is a tiny and intimate spot,” says the owner.

The Namesake Dish: Tantuni

In the end, it’s focused on the food, and this eatery definitely excels. The restaurant’s signature dish, tantuni, is a straightforward pleasure. Choice of meat—lamb or lamb or chicken—is cooked with steam to maintain a moist, juicy quality.

It is then added into a massive pan with flavours and oil, which are added in slowly. When the savoury mixture bubbles up, handmade lavaş—a pliable bread—is slapped on top to take in all the juices. Finely sliced onions and a dash of parsley are placed before the savoury meat is folded tightly inside.

The wrap is often consumed with a squeeze of lemon or some pickles. The outcome is a powerful burst of flavour, with soft hints of sumac, sharp onions and red, paprika-infused oil pulling it all together.

Beyond the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic labelled this dish “among London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the restaurant’s künefe goes down a delight. It is soaked in lighter syrup than found elsewhere, imparting it a more intense, more aromatic and more balanced profile.

Rising Above the Stars

Notably, this unassuming spot has ranked above several renowned three-Michelin-starred establishments. It finds itself near the summit of the list, trailing other esteemed dining destinations.

Whereas two people could easily leave the restaurant stuffed for less than £25, similar experiences at luxury establishments can cost significantly more than that price.

A Ethos of Heart

It is also among several Turkish restaurants featured and is located well outside the city’s most expensive zones. “It is not about luxury. London is an expensive city. There is an assumption that in an high-cost place you’re going to have the top service and finest food but I do not subscribe to that,” explains the owner.

“In my view what is most important is hospitality, friendliness and a place you can be yourself and be calm.”

The philosophy is shared by the list’s compiler, who remarked that if he was in a role of power, he would “make it mandatory to have every chef in London visit this restaurant as a finishing school, to teach them the dangers of overcomplication, and to show what is possible if you do only a handful of – or three – things to their very best”.

The Path of Hard Work

In contrast to many chefs managing kitchens in the list’s highest ranks, the head chef behind the food did not work at elite establishments. “I am very happy of our shop and our mum,” adds her son.

Numerous restaurants require years to become successful, but this eatery first launched seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of effort.

“Our mum would be extremely tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is handmade; she would handle all of this. She is a solo parent and she balanced a personal life but her friends would come here to encourage her. She was raising children and a house to look after as well. Each of these roles forged her into what she is now: a remarkable person,” he reflects.

An Recognition for the Community

This restaurant’s accolade is likely to echo outside its own premises. “In my opinion a lot of people would be happy, as I am, because the Turkish community is a huge part of London,” says the owner, highlighting the greater meaning of this gastronomic triumph.