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Whenever compiling a list of London’s finest dining spots, one might foresee well-known high-end establishments. But, situated near the top among these culinary titans is a modest salonu situated in a distant area of north London.

An Unexpected Accolade

The small Turkish restaurant, concentrating in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been crowned the 4th top restaurant in the city by a influential gastronomic guide. This recognition has made the proprietors totally astonished.

“I’m utterly surprised,” says a family member, pointing to his parents’ dedication that culminated in their small place securing such a lofty position on a respected 99-strong list.

A Appeal of Modesty

The little venue, which was a simple cafe before its change into a sought-after food hotspot, has retained much of its original character. It seats just over 20 people and, beyond the impressive live cooking display, the setup remains largely unchanged. “It is a compact and cozy place,” notes the owner.

A Star Offering: Tantuni

However, it is focused on the fare, and this restaurant more than succeeds. The restaurant’s eponymous dish, tantuni, is a straightforward delight. Choice of meat—lamb or lamb or chicken—is cooked with steam to maintain a succulent consistency.

The meat is then tossed into a large pan with flavours and oil, which are added in gradually. When the meaty mixture starts to simmer, handmade lavaş—a pliable bread—is slapped on top to soak in all the flavours. Finely sliced onions and a dash of parsley go inside before the flavourful meat is rolled tightly inside.

The wrap is usually eaten with a squeeze of lemon or some tangy accompaniments. The final product is a mighty punch of flavour, with subtle hints of sumac, punchy onions and rich, paprika-red oil tying it all together.

Beyond the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and crowned with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic described this dish “a part of London’s few flawless, impeccable dishes”.

For dessert, the restaurant’s künefe goes down a treat. It is coated in a more modest amount of syrup than is typical, giving it a deeper, toastier and not overly sweet taste.

Surpassing the Giants

Interestingly, this unassuming restaurant has ranked above several illustrious three-Michelin-starred venues. It finds itself near the top of the list, following other high-profile dining destinations.

While two people could readily leave this place satisfied for less than £25, comparable meals at top-tier establishments can run into significantly more than that figure.

A Creed of Hospitality

The restaurant is also part of several Turkish restaurants featured and is located well outside the city’s prime zones. “It is not about luxury. London is an expensive city. It is assumption that in an expensive place you’re going to have the finest service and top food but I don’t agree with that,” explains the owner.

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

This sentiment is echoed by the list’s editor, who remarked that if he were in a position of power, he would “make it mandatory to have every chef in London come to this restaurant as a finishing school, to show them the pitfalls of overthinking, and to demonstrate what is possible if you do a few – or three – things to their absolute best”.

A Story of Dedication

Unlike most chefs managing kitchens in the list’s highest ranks, the head chef behind the food didn’t train at Michelin-starred restaurants. “I am truly happy of our shop and our mum,” says her son.

Many restaurants require years to find their footing, but this eatery first opened its doors seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of work.

“Our mum would be really tired. She would go shopping in the morning and make the food in the afternoon. All of it is handmade; she would handle all of this. She is a single mother and she had a social life but her friends would come here to help her. She had children and a house to look after as well. All of these duties forged her into what she is now: a exceptional person,” he says.

An Accomplishment for the Community

The restaurant’s recognition is set to echo beyond its own walls. “In my opinion numerous people would be pleased, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the broader importance of this culinary achievement.