Each Cook Should Train Here’: Modest Turkish Eatery Secures Fourth on Ranking of London’s Leading Dining Destinations.

Whenever assembling a list of London’s top dining spots, one might foresee familiar Michelin-starred establishments. Yet, situated prominently among these gastronomic heavyweights is a simple salonu located in a far-flung area of northern London.

A Shocking Recognition

This small Turkish restaurant, focusing in the specialties of Mersin, a city on Turkey’s southern coast, has been named the 4th finest restaurant in the metropolis by a prominent food magazine. The recognition has left the family totally surprised.

“I am utterly surprised,” states a family member, referring to his parents’ dedication that led to their small place securing such a prominent spot on a respected 99-strong list.

The Appeal of Modesty

This compact space, which used to be a simple cafe before its change into a popular food hotspot, has kept much of its earlier charm. It seats just more than 20 people and, beyond the impressive live cooking performance, the layout remains essentially unchanged. “It is a tiny and intimate place,” says the owner.

The Star Offering: Tantuni

In the end, it is focused on the cuisine, and this restaurant certainly excels. The restaurant’s signature dish, tantuni, is a straightforward delight. Choice of meat—lamb or lamb or chicken—is steamed to maintain a succulent consistency.

It is then tossed into a massive pan with spices and oil, which are incorporated in gradually. Once the flavourful mixture bubbles up, homemade lavaş—a soft bread—is placed on top to absorb all the flavours. Finely sliced onions and a dash of parsley are added before the flavourful meat is folded securely inside.

It is often consumed with a drizzle of lemon or some tangy accompaniments. The outcome is a mighty slap of flavour, with subtle hints of sumac, sharp onions and red, paprika-infused oil tying it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic labelled this dish “one of London’s few flawless, impeccable dishes”.

For dessert, the eatery’s künefe goes down a delight. It is coated in a more modest amount of syrup than is typical, giving it a richer, toastier and more balanced profile.

Surpassing the Titans

Interestingly, this modest restaurant has ranked above several illustrious three-Michelin-starred restaurants. It finds itself close to the peak of the list, just after other esteemed dining destinations.

Whereas two people could easily leave this place stuffed for under £25, comparable tasting menus at top-tier establishments can start at significantly more than that price.

The Ethos of Hospitality

It is also one of several Turkish restaurants featured and is situated well beyond the city’s prime zones. “It is not about luxury. London is an costly city. It is belief that in an high-cost place you’re going to have the best service and finest food but I don’t subscribe to that,” says the owner.

“I believe what is paramount is friendliness, a welcoming atmosphere and a place you can be yourself and be calm.”

The philosophy is echoed by the list’s curator, who stated that if he was in a role of authority, he would “require to make every chef in London come to this spot as a masterclass, to teach them the pitfalls of overcomplication, and to reveal what is possible if you do only a handful of – or three – things to their utmost best”.

The Path of Hard Work

Unlike many chefs running kitchens in the list’s top ten, the driving force behind the food didn’t train at Michelin-starred establishments. “I am really happy of our restaurant and our mum,” says her son.

A lot of restaurants require years to become successful, but this eatery first launched seven years ago. Its popularity is due to tireless, seven-day weeks of work.

“Our mum would be extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. Each item is made by hand; she would do all of this. She is a single mum and she managed a life outside work but her friends would support her to help her. She had children and a house to manage as well. Each of these responsibilities made her into what she is now: a exceptional person,” he reflects.

An Achievement for the Community

This restaurant’s accolade is bound to resonate beyond its own premises. “I think many people would be happy, as I am, because the Turkish community is a major part of London,” concludes the owner, emphasising the greater significance of this culinary achievement.