🔗 Share this article ‘Every Culinary Artist Ought to Train At This Spot’: Modest Turkish Dining Spot Earns 4th on List of London’s Top Food Spots. When curating a roll of London’s best restaurants, one might foresee well-known high-end venues. But, situated near the top among these food giants is a modest salonu located in a outlying part of north London. A Shocking Honour This little Turkish eatery, concentrating in the culinary delights of Mersin, a city on Turkey’s southern coast, has been declared the fourth top restaurant in the city by a influential food magazine. This recognition has made the owners utterly shocked. “I’m totally astonished,” states a family member, alluding to his family’s dedication that culminated in their modest shop securing such a prominent ranking on a respected 99-strong list. A Charm of Modesty This compact space, which used to be a basic cafe before its conversion into a popular food hotspot, has maintained much of its earlier charm. It seats just more than 20 people and, aside from the dazzling live cooking display, the setup remains essentially unchanged. “It is a small and stocky spot,” notes the owner. The Star Dish: Tantuni However, it is focused on the food, and this eatery definitely succeeds. The restaurant’s signature dish, tantuni, is a simple joy. Choice of meat—whether lamb or chicken—is steamed to keep a succulent texture. The meat is then tossed into a large pan with flavours and oil, which are added in gradually. When the meaty mixture heats through, homemade 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 flavourful meat is wrapped neatly inside. It is usually enjoyed with a drop of lemon or some pickles. The outcome is a mighty slap of taste, with gentle hints of sumac, punchy onions and spicy, paprika-laced oil tying it all together. Other Than the Basic Tantuni Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and aromatic brown butter. A prominent food critic called this dish “a part of London’s few ideal, faultless dishes”. For dessert, the restaurant’s künefe goes down a treat. It is soaked in less syrup than usual, giving it a deeper, nuttier and not overly sweet taste. Rising Above the Titans Notably, this modest spot has outplaced several illustrious three-Michelin-starred venues. It finds itself close to the top of the list, just after other high-profile dining destinations. Whereas two people could easily leave this place full for under £25, equivalent meals at high-end establishments can cost many times that amount. A Philosophy of Warmth The restaurant is also among several Turkish restaurants included and is found well beyond the city’s central zones. “It is not focused on luxury. London is an costly city. It is assumption that in an high-cost place you’re going to have the best service and best food but I don’t believe in that,” explains the owner. “I feel what is paramount is warmth, friendliness and a place you can be yourself and feel calm.” The sentiment is shared by the list’s compiler, who stated that if he were in a position of authority, he would “make it mandatory to have every chef in London visit this restaurant as a masterclass, to show them the dangers of excess, and to show what is possible if you do a few – or three – things to their utmost best”. A Journey of Dedication In contrast to many chefs managing kitchens in the list’s highest ranks, the head chef behind the food did not work at elite restaurants. “I feel very happy of our shop and our mum,” concludes her son. Many restaurants take years to find their footing, but this eatery first started seven years ago. Its popularity is owing to long, grinding, seven-day weeks of work. “My mum used to be really tired. She would source produce in the morning and make the food in the afternoon. All of it is made by hand; she would manage all of this. She is a solo parent and she had a life outside work but her friends would support her to encourage her. She was raising children and a house to care for as well. All of these responsibilities shaped her into what she is now: a exceptional person,” he shares. A Recognition for the People This restaurant’s accolade is bound to echo outside its own premises. “In my opinion a lot of people would be happy, as I am, because the Turkish community is a major part of London,” says the owner, emphasising the greater significance of this gastronomic achievement.