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When assembling a roll of London’s best dining spots, one might foresee renowned Michelin-starred venues. Yet, situated prominently among these food giants is a modest salonu located in a outlying area of north London.

An Surprise Recognition

The small Turkish eatery, focusing in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the fourth top restaurant in the metropolis by a influential food magazine. The recognition has made the family totally astonished.

“I’m utterly astonished,” states the owner’s son, pointing to his family’s hard graft that culminated in their humble restaurant achieving such a high ranking on a respected 99-strong list.

The Charm of Simplicity

The compact space, which started as a simple cafe before its conversion into a buzzing food hotspot, has kept much of its original feel. It fits just over 20 people and, beyond the vibrant live cooking performance, the layout remains essentially unchanged. “It is a compact and cozy space,” comments the owner.

The Namesake Offering: Tantuni

In the end, it’s focused on the fare, and this eatery certainly succeeds. The eatery’s namesake dish, tantuni, is a uncomplicated delight. The meat—lamb or lamb or chicken—is cooked with steam to preserve a tender quality.

It is then thrown into a massive pan with flavours and oil, which are incorporated in bit by bit. As the meaty mixture starts to simmer, handmade lavaş—a soft bread—is placed on top to take in all the juices. Finely sliced onions and a handful of parsley go inside before the flavourful meat is wrapped tightly inside.

The wrap is typically consumed with a drizzle of lemon or some pickles. The outcome is a powerful slap of taste, with subtle hints of sumac, bold onions and red, paprika-infused oil tying it all in harmony.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and aromatic brown butter. The leading food critic labelled this dish “among London’s few ideal, faultless dishes”.

For dessert, the eatery’s künefe is a delight. It is doused in lighter syrup than is typical, imparting it a richer, toastier and less sickly profile.

Outranking the Titans

Remarkably, this unassuming spot has been placed higher than several renowned three-Michelin-starred restaurants. It finds itself just behind the peak of the list, just after other esteemed dining destinations.

While two people could readily leave the restaurant full for under £25, comparable tasting menus at luxury establishments can run into many times that figure.

A Ethos of Warmth

The restaurant is also one of several Turkish restaurants included and is situated well outside the city’s most expensive zones. “It is not about luxury. London is an costly city. It is belief that in an expensive place you’re going to have the best service and finest food but I do not believe in that,” states the owner.

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

The view is shared by the list’s compiler, who remarked that if he was in a role of power, he would “insist to make every chef in London train at this spot as a finishing school, to show them the dangers of overthinking, and to show what is attainable if you do just one – or three – things to their very best”.

A Story of Hard Work

In contrast to most chefs managing kitchens in the list’s highest ranks, the driving force behind the food didn’t apprentice at Michelin-starred establishments. “I feel really proud of our shop and our mum,” says her son.

A lot of restaurants need years to find their footing, but this eatery first started seven years ago. Its success is thanks to tireless, seven-day weeks of work.

“Our mum was extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. Each item is handmade; she would handle all of this. She is a single mum and she had a personal life but her friends would support her to support her. She had children and a house to manage as well. All of these duties made her into what she is now: a exceptional person,” he reflects.

An Accomplishment for the Community

This restaurant’s recognition is likely to echo outside its own walls. “I believe a lot of people would be happy, as I am, because the Turkish community is a huge part of London,” concludes the owner, highlighting the wider importance of this culinary triumph.