Thirty years since Mersin
A craft that began in Mersin, carried on with the same care. The original Mersin tantuni, from the master.
Thirty years ago a craft began in Mersin, on the streets where tantuni was born, and it carries on today with the same care. Tantuni is neither a restaurant’s invention nor a cookbook’s; it is a habit of the hand, passed from master to apprentice at the counter. Chef Mersin Tantuni turned that craft into a brand with a single promise: from the master, no compromise.
Hand-sliced beef round, julienne cut and 100% halal meat. In lavash, somun or baguette, with the same care on every plate. And one belief: quality doesn’t have to be expensive.
- 01
Mersin
Our story began thirty years ago in Mersin, on the streets where tantuni was born. That is where we learned its method, its measure and its rhythm.
02Mastery
The recipe isn’t written down; it lives in the master’s hands: choosing the tranche cut, the fineness of the julienne, the timing of the cook.
03Gourmet care
In lavash, somun or baguette, with tomato, onion, parsley, sumac and lemon. Every plate presented with care.
04Today
Our central branch serves dine-in with a QR menu, takeaway, phone and WhatsApp orders. Same taste, easier to reach.
Six rules, one taste
100% halal
All our meat is 100% halal; we have known our suppliers for years.
Tranche cut
Only the tranche cut is taken from the beef round and trimmed of sinew.
Julienne cut
The meat is julienne-sliced by hand; no mincing machine.
Lavash & somun
Lavash arrives fresh every day, thin and supple. Somun bread or baguette if you prefer.
Mastery & gourmet care
Thirty years of craft and gourmet care on every plate. Measure and texture are in the master’s hands.
Quality isn’t expensive
We serve the best meat at a fair price. Quality doesn’t have to be expensive.