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When compiling a list of London’s best restaurants, one might anticipate renowned high-end establishments. However, nestled high among these gastronomic heavyweights is a modest salonu situated in a distant area of north London.

A Unexpected Accolade

This little Turkish restaurant, concentrating in the specialties of Mersin, a metropolis on Turkey’s south coast, has been named the 4th top restaurant in the city by a influential gastronomic guide. The honour has left the family totally shocked.

“I am completely surprised,” states a owner’s son, referring to his family’s relentless work that resulted in their small place securing such a prominent ranking on a respected 99-strong list.

A Appeal of Simplicity

This small shop, which started as a simple cafe before its transformation into a popular spot, has retained much of its former character. It seats just over 20 people and, beyond the impressive live cooking display, the interior remains mostly unchanged. “It’s a compact and cozy space,” comments the owner.

A Signature Creation: Tantuni

However, it’s focused on the food, and this restaurant definitely delivers. The eatery’s namesake dish, tantuni, is a straightforward joy. Choice of meat—either lamb or chicken—is cooked with steam to keep a tender consistency.

It is then tossed into a massive pan with spices and oil, which are incorporated in bit by bit. Once the savoury mixture heats through, handmade lavaş—a thin, flexible bread—is laid on top to take in all the flavours. Finely sliced onions and a sprinkling of parsley go inside before the flavourful meat is wrapped securely inside.

It is often enjoyed with a squeeze of lemon or some tangy accompaniments. The final product is a strong burst of flavour, with subtle hints of sumac, punchy onions and rich, paprika-red 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 finished with yogurt, tomato sauce and cooked, nutty browned butter. The leading food critic labelled this dish “among London’s few ideal, faultless dishes”.

When it comes to sweets, the eatery’s künefe proves a delight. It is soaked in less syrup than usual, resulting in it a richer, toastier and more balanced profile.

Outranking the Giants

Notably, this modest restaurant has outplaced several celebrated three-Michelin-starred venues. It finds itself just behind the summit of the list, just after other esteemed dining destinations.

While two people could easily leave this place stuffed for less than £25, comparable meals at top-tier establishments can run into many times that price.

The Ethos of Hospitality

The restaurant is also one of several Turkish restaurants listed and is located well outside the city’s prime zones. “It’s not concerning luxury. London is an pricey city. It is belief that in an high-cost place you’re going to have the finest service and best food but I do not agree with that,” says the owner.

“In my view what is paramount is hospitality, a welcoming atmosphere and somewhere you can be yourself and be calm.”

This sentiment is shared by the list’s compiler, who suggested that if he was in a position of authority, he would “make it mandatory to make every chef in London train at this spot as a masterclass, to teach them the pitfalls of overthinking, and to show what is achievable if you do just one – or three – things to their utmost best”.

The Journey of Hard Work

In contrast to most chefs heading kitchens in the list’s top ten, the driving force behind the food didn’t apprentice at fancy restaurants. “I am truly happy of our restaurant and our mum,” says her son.

A lot of restaurants require years to find their footing, but this one first opened its doors seven years ago. Its acclaim is thanks to long, grinding, seven-day weeks of dedication.

“Our mum used to be extremely tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is handmade; she would handle all of this. She is a solo parent and she had a social life but her friends would support her to support her. She had children and a house to care for as well. Each of these duties made her into what she is now: a remarkable person,” he reflects.

An Achievement for the Culture

This restaurant’s success is likely to resonate outside its own premises. “In my opinion numerous people would be happy, as I am, because the Turkish community is a huge part of London,” says the owner, pointing out the wider meaning of this culinary achievement.