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When compiling a ranking of London’s best dining spots, one might expect well-known Michelin-starred venues. However, nestled near the top among these food titans is a modest salonu found in a outlying part of northern London.

An Unexpected Honour

The little Turkish restaurant, concentrating in the specialties of Mersin, a metropolis on Turkey’s southern coast, has been declared the 4th finest restaurant in the capital by a prominent gastronomic guide. This honour has made the family totally astonished.

“I’m utterly surprised,” says the family member, alluding to his parents’ dedication that led to their small place securing such a prominent ranking on a notable 99-strong list.

A Charm of Modesty

The little venue, which was a simple cafe before its transformation into a sought-after food hotspot, has retained much of its former feel. It accommodates just over 20 people and, aside from the vibrant live cooking show, the layout remains essentially unchanged. “It is a tiny and intimate spot,” says the owner.

The Star Creation: Tantuni

In the end, it is all about the fare, and this establishment more than excels. The eatery’s namesake dish, tantuni, is a simple joy. The meat—whether lamb or chicken—is cooked with steam to preserve a tender quality.

The meat is then tossed into a massive pan with seasonings and oil, which are added in gradually. Once the flavourful mixture heats through, handmade lavaş—a pliable bread—is placed on top to absorb all the aromas. Thinly sliced onions and a dash of parsley are added before the savoury meat is wrapped tightly inside.

The wrap is usually consumed with a squeeze of lemon or some pickles. The end result is a mighty punch of flavour, with subtle hints of sumac, bold onions and spicy, paprika-laced oil bringing it all together.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and crowned with yogurt, tomato sauce and aromatic brown butter. A respected food critic called this dish “a part of London’s few ideal, faultless dishes”.

When it comes to dessert, the eatery’s künefe proves a delight. It is coated in less syrup than found elsewhere, giving it a richer, nuttier and more balanced profile.

Rising Above the Giants

Interestingly, this unassuming restaurant has outplaced several illustrious three-Michelin-starred venues. It finds itself near the peak of the list, following other esteemed dining destinations.

Whereas two people could readily leave the restaurant stuffed for below £25, comparable experiences at high-end establishments can start at many times that amount.

A Ethos of Hospitality

It is also one of several Turkish restaurants included and is located well outside the city’s prime zones. “It’s not focused on luxury. London is an expensive city. There is an expectation that in an high-cost place you’re going to have the best service and finest food but I don’t agree with that,” states the owner.

“I feel what is paramount is friendliness, friendliness and somewhere you can be yourself and be calm.”

The philosophy is supported by the list’s curator, who remarked that if he was in a position of authority, he would “require to have every chef in London come to this restaurant as a final lesson, to show them the dangers of overcomplication, and to show what is achievable if you do just one – or three – things to their very best”.

A Story of Perseverance

Unlike most chefs running kitchens in the list’s highest ranks, the mastermind behind the food didn’t apprentice at Michelin-starred restaurants. “I am truly pleased of our restaurant and our mum,” says her son.

Numerous restaurants require years to become successful, but this one first opened its doors seven years ago. Its success is owing to tireless, seven-day weeks of work.

“My mum was extremely tired. She would go shopping in the morning and make the food in the afternoon. Everything is handmade; she would do all of this. She is a solo parent and she balanced a personal life but her friends would support her to help her. She was raising children and a house to care for as well. All of these roles made her into what she is now: a remarkable person,” he says.

A Accomplishment for the Community

This restaurant’s accolade is bound to echo outside its own doors. “I think a lot of people would be proud, as I am, because the Turkish community is a huge part of London,” concludes the owner, pointing out the greater significance of this gastronomic triumph.