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Whenever curating a roll of London’s top dining spots, one might expect renowned high-end establishments. But, nestled prominently among these food heavyweights is a unpretentious salonu located in a far-flung part of north London.

An Shocking Recognition

This small Turkish spot, specialising in the culinary delights of Mersin, a metropolis on Turkey’s southern coast, has been crowned the 4th top restaurant in the capital by a influential food magazine. The recognition has left the family totally surprised.

“I am totally shocked,” says the family member, pointing to his family’s dedication that resulted in their modest restaurant achieving such a prominent spot on a notable 99-strong list.

A Appeal of Simplicity

This compact space, which started as a simple cafe before its change into a sought-after food hotspot, has kept much of its earlier feel. It accommodates just over 20 people and, aside from the dazzling live cooking performance, the setup remains largely unchanged. “It is a small and stocky space,” comments the owner.

A Namesake Creation: Tantuni

However, it’s all down to the food, and this establishment more than delivers. The eatery’s signature dish, tantuni, is a simple pleasure. The meat—either lamb or chicken—is prepared via steaming to maintain a tender consistency.

The meat is then thrown into a large pan with seasonings and oil, which are incorporated in bit by bit. When the meaty mixture bubbles up, homemade lavaş—a thin, flexible bread—is placed on top to absorb all the juices. Thinly sliced onions and a sprinkling of parsley go inside before the savoury meat is wrapped neatly inside.

It is typically eaten with a drizzle of lemon or some tangy accompaniments. The outcome is a strong punch of flavour, with subtle hints of sumac, punchy onions and spicy, paprika-laced oil bringing it all in harmony.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and cooked, nutty browned butter. The leading food critic called this dish “among London’s few flawless, impeccable dishes”.

For dessert, the eatery’s künefe is a treat. It is soaked in less syrup than usual, resulting in it a more intense, toastier and more balanced flavour.

Rising Above the Titans

Notably, this unassuming spot has ranked above several renowned three-Michelin-starred establishments. It finds itself near the summit of the list, trailing other notable dining destinations.

While two people could easily leave the restaurant stuffed for less than £25, similar meals at high-end establishments can run into significantly more than that amount.

The Ethos of Hospitality

The restaurant is also among several Turkish restaurants listed and is located well outside the city’s central zones. “It is not concerning luxury. London is an costly city. It is belief that in an expensive place you’re going to have the top service and finest food but I do not agree with that,” states the owner.

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

The sentiment is supported by the list’s compiler, who remarked that if he was in a position of power, he would “require to have every chef in London train at this spot as a final lesson, to teach them the pitfalls of excess, and to demonstrate what is attainable if you do only a handful of – or three – things to their very best”.

The Path of Dedication

In contrast to most chefs running kitchens in the list’s top ten, the driving force behind the food didn’t train at fancy establishments. “I am really proud of our restaurant and our mum,” adds her son.

Numerous restaurants take years to become successful, but this eatery first launched seven years ago. Its popularity is due to long, grinding, seven-day weeks of effort.

“My mum was extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. Each item is prepared manually; she would do all of this. She is a solo parent and she had a social life but her friends would support her to support her. She was raising children and a house to manage as well. Each of these duties made her into what she is now: a remarkable person,” he shares.

A Achievement for the Community

The restaurant’s success is bound to echo outside its own doors. “In my opinion a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” says the owner, emphasising the wider meaning of this gastronomic honour.