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When compiling a ranking of London’s best dining spots, one might anticipate well-known award-winning establishments. Yet, situated near the top among these culinary titans is a simple salonu situated in a distant area of northern London.

An Surprise Recognition

This small Turkish restaurant, concentrating in the specialties of Mersin, a port city on Turkey’s south coast, has been crowned the fourth finest restaurant in the city by a influential culinary publication. This accolade has made the family utterly surprised.

“I’m completely surprised,” states a family member, alluding to his parents’ relentless work that resulted in their small shop achieving such a lofty spot on a notable 99-strong list.

A Appeal of Modesty

The little venue, which started as a basic cafe before its conversion into a sought-after spot, has kept much of its earlier charm. It fits just more than 20 people and, beyond the vibrant live cooking display, the setup remains largely unchanged. “It’s a small and stocky spot,” notes the owner.

A Star Creation: Tantuni

In the end, it is all about the food, and this establishment more than excels. The restaurant’s namesake dish, tantuni, is a straightforward joy. The meat—lamb or lamb or chicken—is prepared via steaming to preserve a tender texture.

The meat is then added into a massive pan with seasonings and oil, which are added in bit by bit. As the flavourful mixture starts to simmer, homemade lavaş—a soft bread—is slapped on top to soak in all the juices. Finely sliced onions and a handful of parsley are placed before the tasty meat is folded neatly inside.

It is typically consumed with a drop of lemon or some tangy accompaniments. The final product is a powerful punch of taste, with subtle hints of sumac, bold onions and spicy, paprika-laced oil pulling it all in harmony.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and rich, nutty brown butter. A respected food critic labelled this dish “among London’s few ideal, faultless dishes”.

For dessert, the eatery’s künefe proves a delight. It is doused in lighter syrup than is typical, imparting it a richer, more aromatic and not overly sweet flavour.

Surpassing the Titans

Notably, this modest spot has outplaced several renowned three-Michelin-starred establishments. It finds itself close to the summit of the list, trailing other esteemed dining destinations.

Whereas two people could readily leave the restaurant stuffed for below £25, equivalent meals at high-end establishments can cost significantly more than that price.

A Philosophy of Hospitality

It is also among several Turkish restaurants featured and is located well beyond the city’s prime zones. “It is not concerning luxury. London is an pricey city. It is assumption that in an high-cost place you’re going to have the top service and top food but I do not agree with that,” states the owner.

“I believe what is most important is friendliness, friendliness and a place you can be yourself and feel calm.”

The view is echoed by the list’s curator, who remarked that if he were in a position of power, he would “require to make every chef in London visit this spot as a final lesson, to show them the traps of excess, and to demonstrate what is possible if you do just one – or three – things to their very best”.

A Story of Hard Work

Unlike many chefs heading kitchens in the list’s top ten, the head chef behind the food did not apprentice at elite establishments. “I feel really happy of our shop and our mum,” adds her son.

Numerous restaurants take years to establish themselves, but this eatery first started seven years ago. Its acclaim is thanks to tireless, seven-day weeks of effort.

“Our mum was extremely tired. She would source produce in the morning and prepare the food in the afternoon. Each item is handmade; she would manage all of this. She is a single mother and she managed a social life but her friends would visit to encourage her. She had children and a house to manage as well. All of these roles forged her into what she is now: a remarkable person,” he says.

An Achievement for the Culture

The restaurant’s recognition is set to echo outside its own walls. “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, highlighting the wider importance of this culinary triumph.