🔗 Share this article ‘Every Culinary Artist Should Study Here’: Unassuming Turkish Restaurant Earns Fourth on Ranking of London’s Leading Restaurants. Whenever curating a roll of London’s top eateries, one might anticipate renowned award-winning establishments. Yet, nestled high among these food titans is a modest salonu found in a far-flung part of northern London. An Unexpected Accolade The compact Turkish spot, focusing in the culinary delights of Mersin, a port city on Turkey’s Mediterranean coast, has been declared the fourth best restaurant in the city by a influential food magazine. This accolade has left the family totally astonished. “I am completely shocked,” remarks a owner’s son, alluding to his family’s relentless work that resulted in their small shop achieving such a lofty position on a notable 99-strong list. A Charm of Simplicity This little venue, which used to be a simple cafe before its conversion into a sought-after destination, has maintained much of its original feel. It fits just more than 20 people and, beyond the impressive live cooking show, the interior remains mostly unchanged. “It is a small and stocky spot,” comments the owner. The Namesake Creation: Tantuni Ultimately, it is focused on the cuisine, and this establishment certainly delivers. The restaurant’s eponymous dish, tantuni, is a simple delight. Choice of meat—whether lamb or chicken—is prepared via steaming to preserve a succulent quality. The meat is then tossed into a massive pan with flavours and oil, which are added in slowly. When the meaty mixture heats through, handmade lavaş—a soft bread—is placed on top to take in all the aromas. Thinly sliced onions and a dash of parsley are placed before the savoury meat is wrapped securely inside. The wrap is usually enjoyed with a drizzle of lemon or some pickles. The end result is a strong punch of flavour, with subtle hints of sumac, punchy onions and rich, paprika-red oil pulling it all together. Beyond the Classic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic labelled this dish “one of London’s few flawless, impeccable dishes”. For dessert, the restaurant’s künefe is a treat. It is soaked in lighter syrup than usual, giving it a deeper, more aromatic and not overly sweet profile. Rising Above the Titans Remarkably, this modest restaurant has ranked above several illustrious three-Michelin-starred establishments. It finds itself near the top of the list, trailing other esteemed dining destinations. Whereas two people could easily leave the restaurant satisfied for less than £25, similar meals at top-tier establishments can start at significantly more than that amount. A Creed of Hospitality The restaurant is also part of several Turkish restaurants featured and is found well outside the city’s prime zones. “It is not concerning luxury. London is an pricey city. There is an belief that in an high-cost place you’re going to have the top service and finest food but I do not believe in that,” states the owner. “I believe what is crucial is hospitality, a welcoming atmosphere and a place you can be yourself and be calm.” This philosophy is echoed by the list’s compiler, who suggested that if he was in a role of power, he would “make it mandatory to have every chef in London come to this spot as a finishing school, to teach them the pitfalls of excess, and to reveal what is achievable if you do a few – or three – things to their utmost best”. A Path of Dedication Unlike most chefs managing kitchens in the list’s top ten, the mastermind behind the food did not apprentice at Michelin-starred establishments. “I am truly proud of our restaurant and our mum,” says her son. A lot of restaurants take years to become successful, but this one first launched seven years ago. Its success is due to tireless, seven-day weeks of dedication. “My mum was extremely tired. She would buy ingredients in the morning and make the food in the afternoon. All of it is handmade; she would do all of this. She is a single mum and she balanced a personal life but her friends would support her to encourage her. She had children and a house to care for as well. Each of these roles forged her into what she is now: a exceptional person,” he reflects. A Accomplishment for the Culture This restaurant’s success is likely to have meaning outside its own doors. “I think many people would be happy, as I am, because the Turkish community is a significant part of London,” says the owner, highlighting the wider significance of this culinary honour.