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Whenever compiling a ranking of London’s top eateries, one might foresee renowned high-end establishments. However, situated prominently among these food heavyweights is a modest salonu situated in a far-flung corner of northern London.

A Surprise Recognition

This compact Turkish restaurant, concentrating in the specialties of Mersin, a city on Turkey’s Mediterranean coast, has been crowned the 4th top restaurant in the capital by a influential gastronomic guide. The recognition has made the owners utterly shocked.

“I’m totally astonished,” remarks a family member, pointing to his parents’ relentless work that resulted in their humble shop earning such a high spot on a notable 99-strong list.

A Appeal of Simplicity

The small shop, which was a basic cafe before its transformation into a sought-after food hotspot, has maintained much of its earlier feel. It accommodates just more than 20 people and, aside from the vibrant live cooking performance, the layout remains largely unchanged. “It’s a small and stocky space,” comments the owner.

The Star Creation: Tantuni

However, it’s all down to the fare, and this eatery more than delivers. The restaurant’s signature dish, tantuni, is a uncomplicated pleasure. Choice of meat—whether lamb or chicken—is steamed to preserve a tender consistency.

It is then tossed into a sizeable pan with seasonings and oil, which are added in slowly. Once the flavourful mixture bubbles up, freshly made lavaş—a thin, flexible bread—is placed on top to absorb all the juices. Thinly sliced onions and a dash of parsley are added before the flavourful meat is folded tightly inside.

The wrap is typically enjoyed with a squeeze of lemon or some tangy accompaniments. The final product is a strong slap of flavour, with gentle hints of sumac, bold onions and red, paprika-infused oil tying it all in harmony.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic described this dish “among London’s few perfect, no-notes dishes”.

When it comes to a sweet finish, the eatery’s künefe is a delight. It is soaked in lighter syrup than found elsewhere, imparting it a more intense, more aromatic and not overly sweet profile.

Surpassing the Giants

Interestingly, this unassuming spot has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself just behind the summit of the list, just after other high-profile dining destinations.

Whereas two people could readily leave this place satisfied for below £25, similar tasting menus at top-tier establishments can cost significantly more than that amount.

The Creed of Hospitality

It is also among several Turkish restaurants included and is situated well outside the city’s prime zones. “It’s not about luxury. London is an expensive city. It is belief that in an high-cost place you’re going to have the finest service and best food but I don’t subscribe to that,” says the owner.

“In my view what is most important is friendliness, friendliness and somewhere you can be yourself and feel calm.”

The view is shared by the list’s compiler, who suggested that if he were in a role of authority, he would “require to have every chef in London visit this restaurant as a final lesson, to show them the traps of overcomplication, and to reveal what is achievable if you do a few – or three – things to their utmost best”.

A Story of Dedication

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

A lot of restaurants need years to become successful, but this eatery first launched seven years ago. Its acclaim is owing to tireless, seven-day weeks of effort.

“My mum was extremely tired. She would go shopping in the morning and create the food in the afternoon. All of it is prepared manually; she would do all of this. She is a single mum and she managed a personal life but her friends would come here to support her. She had children and a house to care for as well. All of these responsibilities shaped her into what she is now: a brilliant person,” he reflects.

An Accomplishment for the People

The restaurant’s accolade is bound to echo outside its own doors. “I believe a lot of people would be happy, as I am, because the Turkish community is a major part of London,” concludes the owner, emphasising the wider significance of this gastronomic triumph.