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When curating a roll of London’s finest restaurants, one might anticipate renowned Michelin-starred establishments. However, situated prominently among these gastronomic heavyweights is a modest salonu located in a outlying area of northern London.

An Unexpected Accolade

The little Turkish eatery, concentrating in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the 4th finest restaurant in the city by a influential culinary publication. This accolade has made the proprietors utterly shocked.

“I am utterly surprised,” states the family member, pointing to his family’s dedication that culminated in their humble restaurant achieving such a lofty position on a respected 99-strong list.

The Character of Simplicity

The little venue, which started as a simple cafe before its change into a popular destination, has maintained much of its original character. It fits just more than 20 people and, aside from the vibrant live cooking display, the interior remains essentially unchanged. “It’s a compact and cozy space,” notes the owner.

A Signature Dish: Tantuni

Ultimately, it’s focused on the fare, and this eatery definitely delivers. The restaurant’s signature dish, tantuni, is a simple delight. The meat—either lamb or chicken—is cooked with steam to preserve a tender texture.

It is then thrown into a massive pan with flavours and oil, which are mixed in slowly. As the flavourful mixture bubbles up, freshly made lavaş—a pliable bread—is slapped on top to take in all the flavours. Thinly sliced onions and a handful of parsley go inside before the flavourful meat is wrapped securely inside.

It is usually enjoyed with a drizzle of lemon or some pickles. The final product is a mighty burst of taste, with gentle hints of sumac, sharp onions and rich, paprika-red oil bringing it all in harmony.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic described this dish “a part of London’s few flawless, impeccable dishes”.

For a sweet finish, the eatery’s künefe is a treat. It is doused in less syrup than found elsewhere, imparting it a richer, toastier and less sickly flavour.

Outranking the Titans

Interestingly, this modest restaurant has been placed higher than several celebrated three-Michelin-starred venues. It finds itself close to the peak of the list, following other esteemed dining destinations.

While two people could easily leave this place satisfied for below £25, comparable meals at high-end establishments can run into many times that price.

The Philosophy of Hospitality

It is also one of several Turkish restaurants featured and is situated well beyond the city’s most expensive zones. “It is not about luxury. London is an expensive city. It is assumption that in an expensive place you’re going to have the best service and best food but I do not believe in that,” explains the owner.

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

This philosophy is shared by the list’s compiler, who suggested that if he was in a position of power, he would “insist to have every chef in London visit this restaurant as a masterclass, to teach them the pitfalls of overthinking, and to show what is achievable if you do just one – or three – things to their very best”.

The Journey of Hard Work

Unlike most chefs running kitchens in the list’s top ten, the head chef behind the food did not work at fancy establishments. “I feel truly happy of our shop and our mum,” says her son.

A lot of restaurants take years to become successful, but this eatery first opened its doors seven years ago. Its popularity is owing to long, grinding, seven-day weeks of work.

“My mum used to be very tired. She would source produce in the morning and create the food in the afternoon. Everything is handmade; she would manage all of this. She is a single mother and she balanced a personal life but her friends would visit to encourage her. She was raising children and a house to care for as well. Each of these responsibilities shaped her into what she is now: a brilliant person,” he says.

A Accomplishment for the Culture

This restaurant’s accolade is bound to echo beyond its own doors. “I think numerous people would be happy, as I am, because the Turkish community is a significant part of London,” says the owner, highlighting the wider meaning of this culinary achievement.