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Whenever curating a ranking of London’s top eateries, one might foresee well-known award-winning venues. Yet, situated prominently among these gastronomic heavyweights is a unpretentious salonu found in a outlying area of northern London.

A Shocking Recognition

This compact Turkish restaurant, concentrating in the culinary delights of Mersin, a port city on Turkey’s south coast, has been crowned the 4th top restaurant in the capital by a influential gastronomic guide. This recognition has made the family totally surprised.

“I am utterly surprised,” states a family member, pointing to his parents’ hard graft that resulted in their modest shop earning such a lofty position on a prestigious 99-strong list.

The Character of Modesty

The small shop, which started as a simple cafe before its change into a sought-after spot, has retained much of its original character. It fits just more than 20 people and, except for the vibrant live cooking performance, the layout remains essentially unchanged. “It’s a compact and cozy spot,” comments the owner.

The Namesake Offering: Tantuni

Ultimately, it’s all down to the cuisine, and this establishment more than excels. The restaurant’s signature dish, tantuni, is a straightforward delight. The meat—either lamb or chicken—is prepared via steaming to keep a moist, juicy quality.

The meat is then tossed into a massive pan with seasonings and oil, which are added in gradually. When the meaty mixture heats through, handmade lavaş—a soft bread—is placed on top to take in all the flavours. Thinly sliced onions and a handful of parsley are added before the savoury meat is rolled tightly inside.

The wrap is usually eaten with a squeeze of lemon or some tangy accompaniments. The final product is a powerful burst of flavour, with gentle hints of sumac, sharp onions and rich, paprika-red oil pulling it all together.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and crowned with yogurt, tomato sauce and cooked, nutty browned butter. The leading food critic labelled this dish “one of London’s few perfect, no-notes dishes”.

For dessert, the restaurant’s künefe is a delight. It is doused in lighter syrup than usual, imparting it a more intense, more aromatic and not overly sweet flavour.

Rising Above the Giants

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

While two people could readily leave this place full for less than £25, equivalent meals at high-end establishments can run into significantly more than that price.

The Ethos of Hospitality

The restaurant is also among several Turkish restaurants listed and is situated well beyond the city’s prime zones. “It’s not focused on luxury. London is an costly city. There is an belief that in an expensive place you’re going to have the top service and top food but I don’t agree with that,” explains the owner.

“I believe what is crucial is warmth, friendliness and a place you can be yourself and be calm.”

The view is echoed by the list’s curator, who suggested that if he was in a role of authority, he would “require to have every chef in London train at this restaurant as a final lesson, to show them the pitfalls of overthinking, and to reveal what is achievable if you do just one – or three – things to their absolute best”.

The Path of Perseverance

Unlike many chefs running kitchens in the list’s highest ranks, the driving force behind the food didn’t work at elite restaurants. “I feel truly proud of our shop and our mum,” says her son.

Many restaurants require years to find their footing, but this eatery first opened its doors seven years ago. Its success is due to long, grinding, seven-day weeks of dedication.

“Our mum was extremely tired. She would source produce in the morning and prepare the food in the afternoon. All of it is made by hand; she would manage all of this. She is a single mum and she had a social life but her friends would come here to encourage her. She was raising children and a house to care for as well. Each of these duties shaped her into what she is now: a exceptional person,” he shares.

A Accomplishment for the People

The restaurant’s accolade is likely to resonate beyond its own walls. “I believe numerous people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the greater meaning of this gastronomic achievement.