🔗 Share this article ‘Every Chef Should Train Here’: Modest Turkish Dining Spot Earns 4th on List of London’s Top Food Spots. Whenever compiling a roll of London’s finest restaurants, one might expect familiar award-winning establishments. But, situated high among these culinary heavyweights is a simple salonu located in a distant area of northern London. A Surprise Accolade The compact Turkish spot, focusing in the culinary delights of Mersin, a port city on Turkey’s south coast, has been declared the fourth top restaurant in the city by a influential culinary publication. The recognition has made the family completely surprised. “I’m totally surprised,” remarks a owner’s son, pointing to his parents’ hard graft that culminated in their humble restaurant achieving such a high ranking on a respected 99-strong list. A Appeal of Simplicity This small shop, which used to be a simple cafe before its change into a sought-after destination, has retained much of its original character. It seats just over 20 people and, aside from the dazzling live cooking show, the layout remains mostly unchanged. “It is a tiny and intimate spot,” comments the owner. The Namesake Dish: Tantuni However, it’s all down to the food, and this eatery certainly excels. The eatery’s eponymous dish, tantuni, is a straightforward delight. Choice of meat—lamb or lamb or chicken—is prepared via steaming to preserve a tender quality. It is then tossed into a sizeable pan with spices and oil, which are incorporated in slowly. When the flavourful mixture starts to simmer, homemade lavaş—a thin, flexible bread—is slapped on top to take in all the juices. Finely sliced onions and a handful of parsley go inside before the tasty meat is wrapped neatly inside. The wrap is usually eaten with a drizzle of lemon or some tangy accompaniments. The final product is a strong burst of flavour, with soft hints of sumac, sharp onions and red, paprika-infused oil bringing it all together. Other Than the Classic Tantuni Another option is yoğurtlu tantuni, where the meat-filled lavaş is sliced and topped with yogurt, tomato sauce and aromatic brown butter. A leading food critic called this dish “one of London’s few ideal, faultless dishes”. When it comes to a sweet finish, the eatery’s künefe goes down a treat. It is soaked in less syrup than found elsewhere, giving it a more intense, nuttier and less sickly profile. Outranking the Stars Remarkably, this unassuming spot has outplaced several illustrious three-Michelin-starred restaurants. It finds itself just behind the top of the list, following other high-profile dining destinations. Whereas two people could readily leave the restaurant stuffed for below £25, equivalent experiences at top-tier establishments can start at significantly more than that figure. The Ethos of Warmth The restaurant is also part of several Turkish restaurants included and is found well beyond the city’s most expensive zones. “It is not about luxury. London is an costly city. There is an expectation that in an high-cost place you’re going to have the finest service and finest food but I don’t subscribe to that,” says the owner. “In my view what is crucial is friendliness, a welcoming atmosphere and somewhere you can be yourself and be calm.” This philosophy is shared by the list’s compiler, who remarked that if he were in a position of power, he would “insist to have every chef in London come to this spot as a final lesson, to teach them the dangers of overthinking, and to show what is attainable if you do only a handful of – or three – things to their utmost best”. A Path of Perseverance Unlike many chefs managing kitchens in the list’s highest ranks, the head chef behind the food did not apprentice at fancy restaurants. “I am very pleased of our restaurant and our mum,” adds her son. Numerous restaurants require years to find their footing, but this eatery first launched seven years ago. Its success is due to long, grinding, seven-day weeks of dedication. “Our mum was really tired. She would go shopping in the morning and create the food in the afternoon. Each item is prepared manually; she would do all of this. She is a single mother and she balanced a personal life but her friends would support her to help her. She was raising children and a house to look after as well. All of these duties shaped her into what she is now: a exceptional person,” he says. An Accomplishment for the People This restaurant’s accolade is likely to have meaning beyond its own premises. “In my opinion numerous people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, highlighting the broader importance of this gastronomic achievement.