All Chef Should Train Here’: Humble Turkish Dining Spot Earns Fourth on Roll of London’s Best Restaurants.

When assembling a list of London’s best eateries, one might foresee familiar award-winning establishments. Yet, nestled near the top among these food heavyweights is a unpretentious salonu situated in a outlying corner of north London.

An Shocking Accolade

The little Turkish spot, concentrating in the street food of Mersin, a port city on Turkey’s southern coast, has been declared the 4th finest restaurant in the capital by a respected gastronomic guide. This accolade has left the proprietors completely astonished.

“I’m utterly shocked,” states a proprietor, alluding to his parents’ relentless work that culminated in their humble restaurant achieving such a lofty spot on a prestigious 99-strong list.

The Appeal of Simplicity

This small shop, which used to be a simple cafe before its conversion into a sought-after destination, has kept much of its earlier charm. It seats just over 20 people and, aside from the vibrant live cooking performance, the setup remains largely unchanged. “It is a tiny and intimate spot,” comments the owner.

The Namesake Dish: Tantuni

Ultimately, it’s focused on the food, and this eatery more than delivers. The eatery’s signature dish, tantuni, is a uncomplicated delight. Choice of meat—either lamb or chicken—is steamed to maintain a tender consistency.

It is then tossed into a sizeable pan with flavours and oil, which are added in gradually. As the meaty mixture starts to simmer, homemade lavaş—a thin, flexible bread—is laid on top to absorb all the aromas. Thinly sliced onions and a handful of parsley go inside before the savoury meat is rolled neatly inside.

It is often eaten with a squeeze of lemon or some tangy accompaniments. The end result is a strong punch of taste, with gentle hints of sumac, sharp onions and rich, paprika-red oil pulling it all in harmony.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is chopped and topped with yogurt, tomato sauce and cooked, nutty browned butter. The leading food critic called this dish “a part of London’s few flawless, impeccable dishes”.

For sweets, the restaurant’s künefe is a treat. It is soaked in lighter syrup than usual, resulting in it a deeper, toastier and more balanced profile.

Outranking the Giants

Remarkably, this unassuming spot has ranked above several illustrious three-Michelin-starred establishments. It finds itself near the peak of the list, trailing other notable dining destinations.

While two people could readily leave this place stuffed for under £25, similar tasting menus at top-tier establishments can run into many times that figure.

The Creed of Hospitality

The restaurant is also part of several Turkish restaurants included and is situated well beyond the city’s most expensive zones. “It’s not focused on luxury. London is an pricey city. There is an belief that in an expensive place you’re going to have the top service and top food but I don’t believe in that,” says the owner.

“I feel what is crucial is friendliness, a welcoming atmosphere and somewhere you can be yourself and be calm.”

The sentiment is supported by the list’s editor, who suggested that if he was in a position of authority, he would “require to have every chef in London train at this restaurant as a finishing school, to teach them the traps of overcomplication, and to show what is possible if you do just one – or three – things to their utmost best”.

A Journey of Dedication

Unlike most chefs heading kitchens in the list’s top ten, the driving force behind the food didn’t train at fancy establishments. “I feel really happy of our shop and our mum,” adds her son.

A lot of restaurants take years to find their footing, but this eatery first started seven years ago. Its success is thanks to tireless, seven-day weeks of dedication.

“My mum used to be very tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a single mum and she had a social life but her friends would support her to encourage her. She was raising children and a house to care for as well. Each of these roles shaped her into what she is now: a remarkable person,” he shares.

A Achievement for the People

This restaurant’s accolade is bound to resonate outside its own premises. “In my opinion numerous people would be proud, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the wider significance of this culinary honour.