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When compiling a roll of London’s finest dining spots, one might foresee well-known high-end names. However, situated near the top among these culinary giants is a simple salonu found in a far-flung area of north London.

A Surprise Honour

The small Turkish restaurant, concentrating in the street food of Mersin, a metropolis on Turkey’s southern coast, has been declared the 4th finest restaurant in the capital by a influential gastronomic guide. This honour has made the owners completely shocked.

“I am utterly surprised,” states a family member, referring to his family’s hard graft that led to their modest shop earning such a prominent spot on a notable 99-strong list.

A Appeal of Modesty

This little venue, which started as a basic cafe before its transformation into a sought-after spot, has retained much of its original charm. It seats just over 20 people and, aside from the impressive live cooking performance, the layout remains essentially unchanged. “It’s a tiny and intimate spot,” comments the owner.

The Star Offering: Tantuni

Ultimately, it’s focused on the fare, and this restaurant more than excels. The eatery’s namesake dish, tantuni, is a uncomplicated pleasure. Choice of meat—whether lamb or chicken—is cooked with steam to preserve a tender consistency.

It is then tossed into a massive pan with seasonings and oil, which are added in gradually. When the savoury mixture heats through, handmade lavaş—a pliable bread—is laid on top to soak in all the flavours. Finely sliced onions and a handful of parsley are added before the savoury meat is folded neatly inside.

It is usually enjoyed with a squeeze of lemon or some pickles. The end result is a mighty punch of taste, with subtle hints of sumac, bold onions and spicy, paprika-laced oil pulling it all together.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is chopped and crowned with yogurt, tomato sauce and aromatic brown butter. A respected food critic described this dish “among London’s few ideal, faultless dishes”.

When it comes to dessert, the eatery’s künefe goes down a delight. It is coated in lighter syrup than usual, resulting in it a deeper, more aromatic and less sickly profile.

Outranking the Titans

Interestingly, this unassuming restaurant has outplaced several illustrious three-Michelin-starred restaurants. It finds itself just behind the summit of the list, just after other esteemed dining destinations.

While two people could readily leave this place satisfied for below £25, equivalent meals at high-end establishments can start at many times that figure.

The Ethos of Hospitality

It is also part of several Turkish restaurants included and is located well beyond the city’s central zones. “It is not concerning luxury. London is an costly city. There is an assumption that in an high-cost place you’re going to have the best service and top food but I don’t believe in that,” states the owner.

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

The philosophy is shared by the list’s editor, who stated that if he was in a role of power, he would “require to have every chef in London train at this restaurant as a final lesson, to show them the dangers of excess, and to reveal what is possible if you do just one – or three – things to their absolute best”.

A Path of Hard Work

In contrast to most chefs running kitchens in the list’s top ten, the head chef behind the food did not work at fancy restaurants. “I feel truly pleased of our restaurant and our mum,” concludes her son.

Numerous restaurants need years to establish themselves, but this one first launched seven years ago. Its success is due to tireless, seven-day weeks of work.

“My mum used to be really tired. She would buy ingredients in the morning and prepare the food in the afternoon. Everything is prepared manually; she would manage all of this. She is a single mum and she had a life outside work but her friends would come here to encourage her. She was raising children and a house to manage as well. All of these roles made her into what she is now: a exceptional person,” he says.

An Recognition for the Culture

This restaurant’s recognition is bound to resonate outside its own walls. “In my opinion a lot of people would be proud, as I am, because the Turkish community is a major part of London,” says the owner, emphasising the greater meaning of this culinary achievement.