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Whenever assembling a roll of London’s finest restaurants, one might foresee familiar award-winning venues. Yet, situated high among these gastronomic heavyweights is a unpretentious salonu located in a outlying corner of northern London.

A Shocking Accolade

The small Turkish spot, concentrating in the specialties of Mersin, a city on Turkey’s Mediterranean coast, has been declared the 4th top restaurant in the capital by a influential gastronomic guide. This honour has made the proprietors utterly surprised.

“I am completely shocked,” remarks a owner’s son, alluding to his family’s relentless work that culminated in their humble restaurant achieving such a high ranking on a notable 99-strong list.

The Appeal of Simplicity

This small shop, which was a basic cafe before its conversion into a buzzing food hotspot, has maintained much of its earlier charm. It seats just over 20 people and, aside from the dazzling live cooking display, the interior remains essentially unchanged. “It’s a small and stocky space,” says the owner.

A Signature Creation: Tantuni

In the end, it is focused on the food, and this eatery definitely succeeds. The eatery’s eponymous dish, tantuni, is a straightforward delight. Choice of meat—whether lamb or chicken—is cooked with steam to maintain a moist, juicy consistency.

The meat is then thrown into a large pan with flavours and oil, which are added in bit by bit. Once the meaty mixture bubbles up, freshly made lavaş—a pliable bread—is slapped on top to absorb all the juices. Thinly sliced onions and a dash of parsley are added before the flavourful meat is wrapped neatly inside.

It is typically enjoyed with a squeeze of lemon or some pickles. The end result is a powerful slap of taste, with soft hints of sumac, punchy onions and spicy, paprika-laced oil pulling it all in harmony.

Other Than the Basic Tantuni

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

For a sweet finish, the eatery’s künefe is a treat. It is soaked in less syrup than usual, imparting it a richer, more aromatic and not overly sweet taste.

Outranking the Titans

Interestingly, this modest restaurant has outplaced several renowned three-Michelin-starred venues. It finds itself just behind the peak of the list, following other notable dining destinations.

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

The Philosophy of Heart

It is also among several Turkish restaurants listed and is situated well beyond the city’s most expensive zones. “It is not focused on luxury. London is an pricey city. It is assumption that in an high-cost place you’re going to have the best service and top food but I don’t agree with that,” explains the owner.

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

The view is supported by the list’s curator, who stated that if he were in a position of authority, he would “make it mandatory to have every chef in London come to this restaurant as a finishing school, to show them the pitfalls of excess, and to show what is attainable if you do only a handful of – or three – things to their utmost best”.

A Path of Hard Work

In contrast to many chefs running kitchens in the list’s top ten, the driving force behind the food did not train at elite restaurants. “I am really happy of our shop and our mum,” adds her son.

Numerous restaurants take years to find their footing, but this one first launched seven years ago. Its popularity is thanks to tireless, seven-day weeks of effort.

“My mum would be really tired. She would source produce in the morning and make the food in the afternoon. Everything is made by hand; she would handle all of this. She is a single mum and she managed a social life but her friends would visit to help her. She had children and a house to manage as well. All of these duties shaped her into what she is now: a brilliant person,” he reflects.

A Achievement for the Culture

The restaurant’s recognition is bound to echo beyond its own doors. “I think many people would be pleased, as I am, because the Turkish community is a significant part of London,” concludes the owner, highlighting the wider importance of this culinary achievement.