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Whenever curating a list of London’s top restaurants, one might anticipate well-known award-winning venues. Yet, nestled near the top among these culinary titans is a simple salonu found in a far-flung part of northern London.

An Shocking Accolade

The little Turkish eatery, concentrating in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the fourth finest restaurant in the metropolis by a influential gastronomic guide. The recognition has made the proprietors utterly shocked.

“I am totally astonished,” says the family member, pointing to his family’s dedication that led to their small place earning such a prominent ranking on a respected 99-strong list.

The Character of Modesty

This small shop, which started as a simple cafe before its conversion into a popular food hotspot, has maintained much of its earlier character. It fits just more than 20 people and, beyond the vibrant live cooking show, the setup remains essentially unchanged. “It is a tiny and intimate place,” comments the owner.

A Signature Creation: Tantuni

Ultimately, it is focused on the cuisine, and this establishment more than excels. The eatery’s eponymous dish, tantuni, is a straightforward delight. Choice of meat—whether lamb or chicken—is cooked with steam to keep a moist, juicy texture.

It is then thrown into a large pan with flavours and oil, which are incorporated in bit by bit. When the flavourful mixture starts to simmer, handmade lavaş—a pliable bread—is slapped on top to absorb all the aromas. Thinly sliced onions and a dash of parsley are placed before the flavourful meat is folded neatly inside.

It is usually consumed with a squeeze of lemon or some tangy accompaniments. The outcome is a strong slap of flavour, with soft hints of sumac, sharp onions and rich, paprika-red oil tying it all in harmony.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is cut up and crowned with yogurt, tomato sauce and aromatic brown butter. The respected food critic labelled this dish “a part of London’s few perfect, no-notes dishes”.

When it comes to dessert, the restaurant’s künefe proves a delight. It is soaked in a more modest amount of syrup than found elsewhere, imparting it a deeper, nuttier and not overly sweet taste.

Surpassing the Titans

Notably, this modest spot has been placed higher than several celebrated three-Michelin-starred restaurants. It finds itself close to the summit of the list, following other notable dining destinations.

While two people could easily leave the restaurant stuffed for less than £25, equivalent meals at top-tier establishments can run into significantly more than that figure.

A Ethos of Hospitality

It is also among several Turkish restaurants featured and is situated well outside the city’s prime zones. “It’s not focused on luxury. London is an expensive city. There is an assumption that in an expensive place you’re going to have the finest service and best food but I don’t subscribe to that,” explains the owner.

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

The philosophy is shared by the list’s curator, who remarked that if he were in a position of authority, he would “make it mandatory to have every chef in London come to this spot as a finishing school, to show them the dangers of overthinking, and to show what is possible if you do only a handful of – or three – things to their very best”.

A Journey of Dedication

In contrast to many chefs heading kitchens in the list’s highest ranks, the mastermind behind the food did not work at elite restaurants. “I feel really proud of our restaurant and our mum,” adds her son.

Numerous restaurants require years to establish themselves, but this eatery first launched seven years ago. Its popularity is owing to tireless, seven-day weeks of effort.

“Our mum used to be extremely tired. She would source produce in the morning and prepare the food in the afternoon. Everything is handmade; she would handle all of this. She is a single mum and she balanced a personal life but her friends would visit to encourage her. She had children and a house to manage as well. Each of these responsibilities forged her into what she is now: a remarkable person,” he reflects.

An Achievement for the Culture

This restaurant’s accolade is bound to echo outside its own walls. “I think a lot of people would be happy, as I am, because the Turkish community is a major part of London,” notes the owner, highlighting the wider importance of this gastronomic triumph.