All Chef Must Learn At This Spot’: Humble Turkish Dining Spot Ranks 4th on Roll of London’s Leading Dining Destinations.

When assembling a ranking of London’s best eateries, one might foresee well-known Michelin-starred venues. However, situated prominently among these culinary heavyweights is a simple salonu situated in a far-flung corner of northern London.

A Surprise Recognition

This little Turkish eatery, focusing in the specialties of Mersin, a port city on Turkey’s southern coast, has been declared the 4th best restaurant in the metropolis by a influential culinary publication. This recognition has made the owners completely shocked.

“I am totally surprised,” states a family member, referring to his family’s dedication that led to their modest shop securing such a high ranking on a notable 99-strong list.

A Charm of Simplicity

The small shop, which started as a simple cafe before its conversion into a popular food hotspot, has kept much of its former feel. It accommodates just more than 20 people and, beyond the impressive live cooking display, the layout remains largely unchanged. “It is a compact and cozy space,” comments the owner.

A Signature Dish: Tantuni

In the end, it’s all about the fare, and this restaurant more than excels. The eatery’s namesake dish, tantuni, is a simple pleasure. The meat—whether lamb or chicken—is cooked with steam to maintain a succulent consistency.

It is then added into a large pan with spices and oil, which are incorporated in bit by bit. When the savoury mixture bubbles up, freshly made lavaş—a pliable bread—is slapped on top to absorb all the juices. Thinly sliced onions and a handful of parsley are placed before the flavourful meat is wrapped tightly inside.

It is often eaten with a drizzle of lemon or some tangy accompaniments. The final product is a powerful burst of flavour, with gentle hints of sumac, punchy onions and red, paprika-infused oil pulling it all in harmony.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic described this dish “among London’s few perfect, no-notes dishes”.

For dessert, the restaurant’s künefe proves a treat. It is soaked in less syrup than usual, imparting it a more intense, toastier and less sickly profile.

Outranking the Stars

Interestingly, this unassuming restaurant has ranked above several renowned three-Michelin-starred restaurants. It finds itself close to the peak of the list, following other high-profile dining destinations.

Whereas two people could readily leave the restaurant stuffed for below £25, comparable tasting menus at luxury establishments can cost significantly more than that price.

The Ethos of Hospitality

It is also one of several Turkish restaurants listed and is located well outside the city’s prime zones. “It is not focused on luxury. London is an costly city. It is expectation that in an expensive place you’re going to have the finest service and top food but I do not believe in that,” states the owner.

“I feel what is crucial is hospitality, kindness and somewhere you can be yourself and be calm.”

The philosophy is supported by the list’s curator, who remarked that if he was in a role of authority, he would “make it mandatory to have every chef in London train at this spot as a final lesson, to teach them the pitfalls of overcomplication, and to show what is possible if you do only a handful of – or three – things to their absolute best”.

A Journey of Dedication

Unlike many chefs managing kitchens in the list’s highest ranks, the head chef behind the food did not work at Michelin-starred restaurants. “I am truly pleased of our restaurant and our mum,” says her son.

Numerous restaurants require years to establish themselves, but this eatery first started seven years ago. Its popularity is due to long, grinding, seven-day weeks of work.

“My mum was very tired. She would source produce in the morning and prepare the food in the afternoon. All of it is made by hand; she would manage all of this. She is a single mum and she balanced a life outside work but her friends would visit to support her. She had children and a house to care for as well. Each of these duties forged her into what she is now: a exceptional person,” he shares.

An Accomplishment for the Culture

This restaurant’s accolade is bound to have meaning outside its own premises. “I think many people would be pleased, as I am, because the Turkish community is a major part of London,” notes the owner, pointing out the greater meaning of this culinary triumph.