🔗 Share this article All Cook Should Study Here’: Modest Turkish Eatery Ranks Fourth on Roll of London’s Top Food Spots. Whenever compiling a list of London’s finest eateries, one might anticipate renowned high-end venues. Yet, tucked high among these food giants is a modest salonu located in a outlying area of north London. An Surprise Honour This compact Turkish spot, concentrating in the street food of Mersin, a city on Turkey’s Mediterranean coast, has been declared the 4th finest restaurant in the metropolis by a influential culinary publication. This recognition has left the proprietors completely astonished. “I am totally shocked,” remarks the proprietor, alluding to his parents’ relentless work that resulted in their modest restaurant earning such a high spot on a respected 99-strong list. The Character of Simplicity This small shop, which used to be a basic cafe before its change into a popular destination, has retained much of its earlier character. It accommodates just more than 20 people and, beyond the impressive live cooking performance, the setup remains largely unchanged. “It is a compact and cozy space,” says the owner. A Star Offering: Tantuni Ultimately, it is focused on the food, and this establishment definitely delivers. The restaurant’s namesake dish, tantuni, is a straightforward joy. Choice of meat—either lamb or chicken—is prepared via steaming to preserve a tender quality. It is then added into a massive pan with seasonings and oil, which are mixed in gradually. Once the flavourful mixture starts to simmer, freshly made lavaş—a pliable bread—is laid on top to soak in all the juices. Finely sliced onions and a dash of parsley are placed before the savoury meat is rolled securely inside. The wrap is usually consumed with a drizzle of lemon or some tangy accompaniments. The outcome is a strong punch of flavour, with gentle hints of sumac, bold onions and rich, paprika-red oil bringing it all in harmony. Beyond the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and crowned with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic described this dish “a part of London’s few perfect, no-notes dishes”. When it comes to dessert, the eatery’s künefe proves a treat. It is soaked in a more modest amount of syrup than usual, imparting it a richer, more aromatic and more balanced flavour. Surpassing the Stars Notably, this unassuming restaurant has been placed higher than several celebrated three-Michelin-starred venues. It finds itself just behind the top of the list, trailing other esteemed dining destinations. While two people could readily leave the restaurant satisfied for less than £25, comparable tasting menus at top-tier establishments can run into significantly more than that amount. A Ethos of Hospitality It is also one of several Turkish restaurants included and is found well outside the city’s most expensive zones. “It’s not concerning luxury. London is an expensive city. There is an belief that in an expensive place you’re going to have the best service and finest food but I do not believe in that,” explains the owner. “I believe what is paramount is warmth, kindness and a place you can be yourself and feel calm.” The view is echoed by the list’s compiler, who remarked that if he were in a position of authority, he would “make it mandatory to have every chef in London train at this spot as a masterclass, to teach them the dangers of overcomplication, and to demonstrate what is achievable if you do just one – or three – things to their absolute best”. A Path of Dedication In contrast to most chefs managing kitchens in the list’s top ten, the driving force behind the food did not train at Michelin-starred establishments. “I feel very happy of our shop and our mum,” says her son. A lot of restaurants require years to establish themselves, but this one first launched seven years ago. Its popularity is owing to relentless, seven-day weeks of work. “Our mum used to be very tired. She would source produce in the morning and create the food in the afternoon. Each item is made by hand; she would manage all of this. She is a single mum and she had a life outside work but her friends would come here to encourage her. She was raising children and a house to manage as well. Each of these responsibilities forged her into what she is now: a remarkable person,” he says. An Recognition for the People This restaurant’s accolade is likely to resonate outside its own doors. “In my opinion many people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the broader meaning of this gastronomic honour.