‘Every Culinary Artist Should Learn At This Spot’: Humble Turkish Restaurant Ranks Fourth on Ranking of London’s Top Food Spots.

When assembling a ranking of London’s finest restaurants, one might foresee familiar award-winning venues. However, situated prominently among these culinary giants is a simple salonu situated in a far-flung corner of north London.

An Shocking Honour

The little Turkish restaurant, concentrating in the specialties of Mersin, a city on Turkey’s southern coast, has been crowned the fourth top restaurant in the metropolis by a prominent food magazine. This recognition has made the family utterly surprised.

“I am completely astonished,” remarks a owner’s son, pointing to his parents’ dedication that resulted in their small shop securing such a prominent ranking on a respected 99-strong list.

The Character of Simplicity

This little venue, which started as a basic cafe before its change into a sought-after destination, has maintained much of its former feel. It fits just over 20 people and, except for the impressive live cooking show, the layout remains mostly unchanged. “It’s a tiny and intimate space,” notes the owner.

The Signature Offering: Tantuni

Ultimately, it is all down to the food, and this eatery definitely excels. The restaurant’s signature dish, tantuni, is a uncomplicated delight. Choice of meat—whether lamb or chicken—is prepared via steaming to keep a succulent quality.

It is then tossed into a sizeable pan with flavours and oil, which are mixed in slowly. Once the savoury mixture bubbles up, freshly made lavaş—a soft bread—is laid on top to take in all the flavours. Finely sliced onions and a sprinkling of parsley are placed before the tasty meat is folded neatly inside.

The wrap is usually consumed with a drizzle of lemon or some tangy accompaniments. The end result is a mighty slap of flavour, with soft hints of sumac, bold onions and spicy, paprika-laced oil bringing it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the savoury lavaş is chopped and crowned with yogurt, tomato sauce and rich, nutty brown butter. A respected food critic labelled this dish “a part of London’s few ideal, faultless dishes”.

When it comes to dessert, the eatery’s künefe goes down a treat. It is soaked in less syrup than found elsewhere, resulting in it a deeper, more aromatic and less sickly taste.

Outranking the Stars

Interestingly, this unassuming spot has been placed higher than several illustrious three-Michelin-starred establishments. It finds itself close to the summit of the list, just after other high-profile dining destinations.

While two people could easily leave this place full for less than £25, similar experiences at top-tier establishments can run into many times that amount.

A Philosophy of Hospitality

The restaurant is also among several Turkish restaurants included and is situated well beyond the city’s most expensive zones. “It is not concerning luxury. London is an expensive city. There is an assumption that in an high-cost place you’re going to have the best service and best food but I don’t agree with that,” explains the owner.

“I feel what is most important is warmth, a welcoming atmosphere and somewhere you can be yourself and be calm.”

This sentiment is shared by the list’s editor, who suggested that if he was in a role of power, he would “insist to have every chef in London visit this spot as a final lesson, to teach them the traps of overcomplication, and to show what is achievable if you do just one – or three – things to their utmost best”.

The Journey of Dedication

In contrast to most chefs running kitchens in the list’s top ten, the driving force behind the food did not train at fancy establishments. “I feel truly pleased of our shop and our mum,” concludes her son.

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

“Our mum was very tired. She would source produce in the morning and make the food in the afternoon. All of it is handmade; she would handle all of this. She is a solo parent and she managed a personal life but her friends would support her to help her. She had children and a house to look after as well. All of these duties shaped her into what she is now: a exceptional person,” he reflects.

A Recognition for the People

This restaurant’s accolade is bound to resonate beyond its own premises. “I think a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the broader importance of this gastronomic achievement.