🔗 Share this article Each Cook Should Train Here’: Humble Turkish Dining Spot Secures Fourth on List of London’s Best Dining Destinations. Whenever assembling a roll of London’s top eateries, one might expect familiar Michelin-starred establishments. Yet, nestled near the top among these culinary heavyweights is a unpretentious salonu located in a distant area of northern London. A Surprise Recognition The compact Turkish spot, concentrating in the street food of Mersin, a city on Turkey’s southern coast, has been named the 4th top restaurant in the capital by a respected gastronomic guide. This accolade has left the family totally surprised. “I am utterly astonished,” states a proprietor, pointing to his parents’ hard graft that resulted in their small shop securing such a prominent spot on a respected 99-strong list. The Appeal of Modesty This compact space, which used to be a basic cafe before its transformation into a sought-after food hotspot, has maintained much of its earlier feel. It fits just more than 20 people and, beyond the dazzling live cooking display, the layout remains largely unchanged. “It’s a compact and cozy space,” comments the owner. The Signature Creation: Tantuni However, it is focused on the cuisine, and this restaurant certainly excels. The restaurant’s eponymous dish, tantuni, is a uncomplicated delight. The meat—whether lamb or chicken—is prepared via steaming to maintain a moist, juicy consistency. The meat is then tossed into a large pan with spices and oil, which are added in bit by bit. As the flavourful mixture heats through, handmade lavaş—a pliable bread—is placed on top to soak in all the flavours. Thinly sliced onions and a dash of parsley are placed before the flavourful meat is folded tightly inside. The wrap is typically enjoyed with a drizzle of lemon or some tangy accompaniments. The final product is a mighty punch of taste, with soft hints of sumac, sharp onions and red, paprika-infused oil pulling it all together. Other Than the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the savoury lavaş is chopped and finished with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic called this dish “among London’s few flawless, impeccable dishes”. For a sweet finish, the restaurant’s künefe is a delight. It is doused in a more modest amount of syrup than usual, imparting it a deeper, more aromatic and more balanced profile. Outranking the Titans Interestingly, this unassuming restaurant has outplaced several illustrious three-Michelin-starred establishments. It finds itself just behind the peak of the list, just after other notable dining destinations. Whereas two people could easily leave this place full for less than £25, similar meals at top-tier establishments can cost significantly more than that price. The Ethos of Warmth The restaurant is also among several Turkish restaurants featured and is found well outside the city’s most expensive zones. “It’s not concerning luxury. London is an expensive city. It is assumption that in an high-cost place you’re going to have the best service and best food but I do not subscribe to that,” explains the owner. “I believe what is paramount is warmth, friendliness and a place you can be yourself and be calm.” The philosophy is supported by the list’s compiler, who remarked that if he was in a role of authority, he would “require to make every chef in London come to this spot as a finishing school, to teach them the dangers of excess, and to show what is achievable if you do a few – or three – things to their absolute best”. The Journey of Hard Work In contrast to many chefs running kitchens in the list’s top ten, the head chef behind the food did not train at Michelin-starred restaurants. “I am truly happy of our shop and our mum,” concludes her son. A lot of restaurants require years to find their footing, but this one first started seven years ago. Its success is thanks to relentless, seven-day weeks of work. “Our mum used to be really tired. She would buy ingredients in the morning and make the food in the afternoon. Everything is handmade; she would manage all of this. She is a solo parent and she managed a life outside work but her friends would come here to help her. She had children and a house to manage as well. Each of these roles forged her into what she is now: a brilliant person,” he shares. A Recognition for the Community The restaurant’s accolade is likely to echo beyond its own premises. “I believe numerous people would be proud, as I am, because the Turkish community is a significant part of London,” notes the owner, emphasising the greater meaning of this culinary honour.