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When curating a list of London’s finest dining spots, one might anticipate renowned award-winning names. But, nestled prominently among these culinary giants is a unpretentious salonu situated in a outlying area of northern London.

An Shocking Recognition

This compact Turkish spot, specialising in the culinary delights of Mersin, a metropolis on Turkey’s southern coast, has been declared the fourth best restaurant in the metropolis by a influential culinary publication. This recognition has left the proprietors completely surprised.

“I am completely surprised,” says a proprietor, referring to his family’s dedication that resulted in their humble place achieving such a prominent ranking on a respected 99-strong list.

A Appeal of Modesty

The small shop, which was a basic cafe before its transformation into a sought-after destination, has maintained much of its earlier character. It accommodates just more than 20 people and, beyond the vibrant live cooking show, the layout remains mostly unchanged. “It is a compact and cozy space,” says the owner.

The Signature Offering: Tantuni

In the end, it is focused on the cuisine, and this establishment definitely succeeds. The eatery’s signature dish, tantuni, is a simple pleasure. Choice of meat—either lamb or chicken—is cooked with steam to maintain a succulent consistency.

It is then tossed into a massive pan with flavours and oil, which are incorporated in gradually. When the savoury mixture heats through, freshly made lavaş—a pliable bread—is laid on top to take in all the aromas. Finely sliced onions and a dash of parsley are added before the flavourful meat is wrapped neatly inside.

It is typically enjoyed with a drop of lemon or some pickles. The end result is a mighty burst of flavour, with subtle hints of sumac, punchy onions and rich, paprika-red oil pulling it all in harmony.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and aromatic brown butter. The leading food critic labelled this dish “a part of London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the eatery’s künefe proves a delight. It is soaked in a more modest amount of syrup than found elsewhere, imparting it a deeper, more aromatic and more balanced profile.

Surpassing the Stars

Interestingly, this unassuming restaurant has ranked above several celebrated three-Michelin-starred venues. It finds itself close to the summit of the list, just after other high-profile dining destinations.

Whereas two people could easily leave the restaurant stuffed for below £25, comparable meals at luxury establishments can cost significantly more than that amount.

The Ethos of Hospitality

It is also one of several Turkish restaurants listed and is found well beyond the city’s central zones. “It is not focused on 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,” states the owner.

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

The sentiment is supported by the list’s curator, who stated that if he were in a position of power, he would “insist to have every chef in London come to this restaurant as a final lesson, to teach them the dangers of overcomplication, and to demonstrate what is possible if you do only a handful of – or three – things to their very best”.

A Path of Dedication

Unlike most chefs heading kitchens in the list’s top ten, the mastermind behind the food did not work at elite restaurants. “I feel truly happy of our restaurant and our mum,” says her son.

Many restaurants take years to become successful, but this one first launched seven years ago. Its acclaim is thanks to relentless, seven-day weeks of work.

“My mum was really tired. She would source produce in the morning and make the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a solo parent and she managed a life outside work but her friends would come here to help her. She was raising children and a house to look after as well. Each of these roles forged her into what she is now: a brilliant person,” he says.

An Achievement for the Community

This restaurant’s success is bound to have meaning beyond its own doors. “I think a lot of people would be happy, as I am, because the Turkish community is a huge part of London,” notes the owner, pointing out the greater significance of this culinary achievement.