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Whenever compiling a ranking of London’s best dining spots, one might anticipate familiar Michelin-starred establishments. However, tucked near the top among these gastronomic heavyweights is a unpretentious salonu found in a far-flung part of north London.

An Surprise Recognition

The small Turkish restaurant, concentrating in the specialties of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the 4th top restaurant in the metropolis by a prominent gastronomic guide. This accolade has left the family totally shocked.

“I am completely astonished,” says a family member, alluding to his parents’ dedication that culminated in their small shop achieving such a prominent spot on a respected 99-strong list.

A Appeal of Simplicity

This little venue, which started as a basic cafe before its conversion into a buzzing food hotspot, has kept much of its former charm. It seats just more than 20 people and, aside from the vibrant live cooking show, the layout remains essentially unchanged. “It’s a tiny and intimate space,” comments the owner.

A Signature Creation: Tantuni

Ultimately, it’s all about the fare, and this establishment definitely excels. The eatery’s eponymous dish, tantuni, is a uncomplicated joy. Choice of meat—either lamb or chicken—is cooked with steam to maintain a tender quality.

It is then tossed into a large pan with seasonings and oil, which are incorporated in gradually. Once the meaty mixture bubbles up, homemade lavaş—a thin, flexible bread—is slapped on top to soak in all the flavours. Thinly sliced onions and a sprinkling of parsley are placed before the tasty meat is wrapped neatly inside.

It is usually enjoyed with a drizzle of lemon or some tangy accompaniments. The final product is a strong slap of flavour, with soft hints of sumac, sharp onions and rich, paprika-red oil pulling it all together.

Other Than the Classic Tantuni

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

When it comes to a sweet finish, the eatery’s künefe proves a delight. It is coated in a more modest amount of syrup than is typical, giving it a more intense, nuttier and more balanced taste.

Surpassing the Giants

Remarkably, this unassuming restaurant has been placed higher than several celebrated three-Michelin-starred restaurants. It finds itself just behind the peak of the list, following other esteemed dining destinations.

While two people could easily leave the restaurant full for below £25, equivalent experiences at luxury establishments can cost many times that amount.

The Creed of Heart

It is also part of several Turkish restaurants featured and is situated well outside the city’s most expensive zones. “It is not concerning luxury. London is an pricey city. It is expectation that in an high-cost place you’re going to have the best service and best food but I do not agree with that,” explains the owner.

“I believe what is crucial is warmth, friendliness and somewhere you can be yourself and feel calm.”

This sentiment is supported by the list’s curator, who remarked that if he were in a position of power, he would “require to make every chef in London train at this restaurant as a finishing school, to teach them the traps of overcomplication, and to demonstrate what is attainable if you do only a handful of – or three – things to their very best”.

The Story of Perseverance

Unlike many chefs managing kitchens in the list’s highest ranks, the head chef behind the food didn’t train at Michelin-starred establishments. “I am really happy of our restaurant and our mum,” concludes her son.

Numerous restaurants take years to become successful, but this one first launched seven years ago. Its popularity is thanks to tireless, seven-day weeks of dedication.

“Our mum used to be extremely tired. She would go shopping in the morning and create the food in the afternoon. Everything is prepared manually; she would do all of this. She is a single mother and she managed a personal life but her friends would support her to encourage her. She had children and a house to manage as well. All of these duties made her into what she is now: a remarkable person,” he shares.

A Achievement for the Community

The restaurant’s accolade is set to echo outside its own walls. “In my opinion many people would be pleased, as I am, because the Turkish community is a major part of London,” concludes the owner, highlighting the broader meaning of this culinary honour.