Each Chef Must Learn Here’: Humble Turkish Restaurant Secures Fourth on Roll of London’s Top Food Spots.

When compiling a ranking of London’s finest dining spots, one might expect familiar high-end establishments. But, tucked near the top among these culinary heavyweights is a simple salonu located in a far-flung part of north London.

A Shocking Accolade

This little Turkish eatery, focusing in the specialties of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the fourth finest restaurant in the city by a prominent food magazine. The honour has made the proprietors completely astonished.

“I am completely surprised,” says the family member, referring to his family’s dedication that resulted in their small place achieving such a high spot on a respected 99-strong list.

A Character of Modesty

The small shop, which used to be a simple cafe before its change into a buzzing food hotspot, has kept much of its earlier feel. It seats just over 20 people and, except for the vibrant live cooking display, the interior remains largely unchanged. “It is a small and stocky space,” says the owner.

A Signature Creation: Tantuni

In the end, it’s all about the fare, and this restaurant definitely excels. The restaurant’s signature dish, tantuni, is a uncomplicated pleasure. Choice of meat—lamb or lamb or chicken—is steamed to maintain a moist, juicy texture.

The meat is then thrown into a massive pan with spices and oil, which are incorporated in slowly. Once the flavourful mixture heats through, handmade lavaş—a soft bread—is placed on top to soak in all the aromas. Finely sliced onions and a sprinkling of parsley are placed before the savoury meat is folded tightly inside.

It is often enjoyed with a drizzle of lemon or some tangy accompaniments. The final product is a mighty punch of flavour, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil tying it all in harmony.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and crowned with yogurt, tomato sauce and cooked, nutty browned butter. The leading food critic labelled this dish “among London’s few perfect, no-notes dishes”.

For a sweet finish, the eatery’s künefe is a treat. It is coated in less syrup than is typical, resulting in it a more intense, toastier and more balanced profile.

Outranking the Stars

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

Whereas two people could easily leave this place satisfied for under £25, similar meals at high-end establishments can start at significantly more than that price.

A Creed of Hospitality

It is also one of several Turkish restaurants included and is situated well outside the city’s most expensive zones. “It’s not focused on luxury. London is an costly city. There is an belief that in an high-cost place you’re going to have the top service and best food but I do not agree with that,” says the owner.

“I believe what is paramount is warmth, kindness and a place you can be yourself and be calm.”

This view is shared by the list’s compiler, who stated that if he were in a position of power, he would “make it mandatory to have every chef in London come to this restaurant as a final lesson, to teach them the traps of overcomplication, and to reveal what is achievable if you do just one – or three – things to their very best”.

The Path of Perseverance

Unlike most chefs managing kitchens in the list’s top ten, the head chef behind the food did not work at elite restaurants. “I am really pleased of our restaurant and our mum,” says her son.

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

“Our mum would be very tired. She would source produce in the morning and create the food in the afternoon. Everything is prepared manually; she would handle all of this. She is a single mum and she managed a personal life but her friends would visit to help her. She was raising children and a house to look after as well. All of these roles made her into what she is now: a remarkable person,” he shares.

A Accomplishment for the Community

The restaurant’s accolade is set to resonate beyond its own doors. “In my opinion numerous people would be happy, as I am, because the Turkish community is a major part of London,” concludes the owner, pointing out the broader significance of this culinary triumph.