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When assembling a roll of London’s top eateries, one might anticipate familiar high-end venues. Yet, situated prominently among these food titans is a unpretentious salonu located in a distant corner of northern London.

An Shocking Accolade

The small Turkish restaurant, concentrating in the specialties of Mersin, a metropolis on Turkey’s southern coast, has been named the 4th best restaurant in the metropolis by a respected gastronomic guide. The honour has made the proprietors utterly astonished.

“I am totally shocked,” states the owner’s son, pointing to his family’s relentless work that resulted in their small shop securing such a prominent position on a respected 99-strong list.

The Character of Modesty

This compact space, which started as a simple cafe before its conversion into a buzzing spot, has kept much of its earlier charm. It accommodates just more than 20 people and, except for the dazzling live cooking show, the interior remains mostly unchanged. “It’s a tiny and intimate place,” comments the owner.

A Star Creation: Tantuni

In the end, it is focused on the food, and this restaurant more than succeeds. The eatery’s signature dish, tantuni, is a straightforward joy. Choice of meat—lamb or lamb or chicken—is steamed to keep a tender consistency.

The meat is then added into a massive pan with spices and oil, which are incorporated in gradually. When the flavourful mixture bubbles up, homemade lavaş—a thin, flexible bread—is slapped on top to soak in all the flavours. Finely sliced onions and a handful of parsley are placed before the tasty meat is wrapped tightly inside.

It is typically eaten with a drizzle of lemon or some tangy accompaniments. The outcome is a powerful slap of taste, with soft 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 savoury lavaş is chopped and crowned with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic labelled this dish “one of London’s few perfect, no-notes dishes”.

For a sweet finish, the restaurant’s künefe is a delight. It is soaked in a more modest amount of syrup than is typical, giving it a richer, more aromatic and less sickly taste.

Rising Above the Giants

Notably, this modest spot has been placed higher than several celebrated three-Michelin-starred venues. It finds itself close to the peak of the list, just after other notable dining destinations.

While two people could readily leave this place full for under £25, equivalent experiences at high-end establishments can cost significantly more than that amount.

A Creed of Warmth

It is also among several Turkish restaurants featured and is found well beyond the city’s central zones. “It’s not focused on luxury. London is an pricey city. It is expectation that in an high-cost place you’re going to have the best service and top food but I don’t subscribe to that,” states the owner.

“In my view what is most important is warmth, a welcoming atmosphere and somewhere you can be yourself and feel calm.”

The view is supported by the list’s compiler, who remarked that if he was in a role of power, he would “make it mandatory to have every chef in London come to this spot as a final lesson, to show them the pitfalls of overcomplication, and to reveal what is achievable if you do a few – or three – things to their utmost best”.

A Journey of Perseverance

In contrast to many chefs running kitchens in the list’s top ten, the head chef behind the food didn’t train at elite restaurants. “I am really proud of our restaurant and our mum,” adds her son.

Numerous restaurants take years to establish themselves, but this eatery first launched seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of work.

“Our mum used to be really tired. She would go shopping in the morning and create the food in the afternoon. All of it is prepared manually; she would manage all of this. She is a single mum and she managed a social 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 exceptional person,” he reflects.

An Accomplishment for the Community

This restaurant’s success is set to have meaning beyond its own doors. “I think a lot of people would be pleased, as I am, because the Turkish community is a significant part of London,” notes the owner, pointing out the wider meaning of this gastronomic triumph.