🔗 Share this article All Culinary Artist Ought to Learn At This Spot’: Unassuming Turkish Dining Spot Secures Fourth on Ranking of London’s Best Restaurants. When assembling a list of London’s best restaurants, one might foresee familiar high-end names. But, nestled high among these gastronomic titans is a simple salonu situated in a outlying area of northern London. An Unexpected Accolade The compact Turkish restaurant, specialising in the culinary delights of Mersin, a city on Turkey’s Mediterranean coast, has been declared the 4th finest restaurant in the capital by a respected culinary publication. This honour has made the family totally shocked. “I’m utterly surprised,” says the family member, referring to his parents’ relentless work that led to their small shop achieving such a high ranking on a prestigious 99-strong list. A Charm of Simplicity The compact space, which used to be a simple cafe before its transformation into a popular destination, has maintained much of its earlier feel. It seats just over 20 people and, aside from the impressive live cooking display, the setup remains mostly unchanged. “It’s a tiny and intimate place,” comments the owner. The Star Creation: Tantuni In the end, it is focused on the food, and this eatery definitely succeeds. The restaurant’s namesake dish, tantuni, is a simple delight. The meat—whether lamb or chicken—is cooked with steam to keep a succulent consistency. It is then tossed into a sizeable pan with seasonings and oil, which are added in gradually. As the flavourful mixture bubbles up, handmade lavaş—a pliable bread—is placed on top to take in all the aromas. Thinly sliced onions and a sprinkling of parsley go inside before the tasty meat is folded neatly inside. It is typically enjoyed with a drop of lemon or some pickles. The outcome is a mighty slap of taste, with soft hints of sumac, sharp onions and red, paprika-infused oil tying it all together. Other Than the Classic Tantuni Another option is yoğurtlu tantuni, where the savoury lavaş is cut up and topped with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic labelled this dish “a part of London’s few perfect, no-notes dishes”. For dessert, the eatery’s künefe proves a treat. It is doused in lighter syrup than found elsewhere, resulting in it a richer, nuttier and more balanced profile. Outranking the Titans Remarkably, this modest restaurant has outplaced several illustrious three-Michelin-starred establishments. It finds itself close to the top of the list, just after other high-profile dining destinations. Whereas two people could easily leave the restaurant satisfied for below £25, similar meals at top-tier establishments can start at many times that price. The Philosophy of Heart The restaurant is also part of several Turkish restaurants included and is located well outside the city’s central zones. “It is not about luxury. London is an costly city. There is an assumption that in an expensive place you’re going to have the top service and best food but I don’t subscribe to that,” says the owner. “I feel what is crucial is warmth, kindness and a place you can be yourself and feel calm.” The sentiment is echoed by the list’s editor, who remarked that if he was in a position of power, he would “make it mandatory to have every chef in London come to this spot as a final lesson, to show them the pitfalls of overthinking, and to demonstrate what is possible if you do just one – or three – things to their utmost best”. The Journey of Hard Work In contrast to many chefs heading kitchens in the list’s highest ranks, the mastermind behind the food did not train at fancy establishments. “I feel truly pleased of our restaurant and our mum,” concludes her son. Numerous restaurants need years to establish themselves, but this one first launched seven years ago. Its popularity is due to relentless, seven-day weeks of dedication. “My mum would be really tired. She would go shopping in the morning and create the food in the afternoon. Everything is handmade; she would do all of this. She is a single mother 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 shaped her into what she is now: a remarkable person,” he shares. An Recognition for the People The restaurant’s recognition is bound to have meaning outside its own doors. “In my opinion a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the greater meaning of this culinary triumph.