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Whenever compiling a list of London’s best dining spots, one might anticipate well-known Michelin-starred venues. But, situated near the top among these gastronomic titans is a simple salonu situated in a far-flung corner of northern London.

An Unexpected Honour

This little Turkish restaurant, concentrating in the culinary delights of Mersin, a port city on Turkey’s southern coast, has been crowned the fourth best restaurant in the capital by a influential culinary publication. The recognition has made the proprietors totally surprised.

“I am totally shocked,” says a owner’s son, referring to his family’s relentless work that resulted in their small place earning such a prominent spot on a prestigious 99-strong list.

A Appeal of Modesty

The small shop, which used to be a simple cafe before its transformation into a popular food hotspot, has retained much of its original character. It accommodates just more than 20 people and, beyond the dazzling live cooking show, the setup remains largely unchanged. “It’s a tiny and intimate spot,” says the owner.

A Signature Creation: Tantuni

Ultimately, it’s all about the fare, and this eatery definitely delivers. The eatery’s eponymous dish, tantuni, is a simple joy. Choice of meat—whether lamb or chicken—is prepared via steaming to preserve a succulent quality.

It is then added into a massive pan with flavours and oil, which are added in slowly. Once the flavourful mixture bubbles up, handmade lavaş—a pliable bread—is placed on top to absorb all the flavours. Thinly sliced onions and a handful of parsley go inside before the flavourful meat is folded neatly inside.

It is typically eaten with a squeeze of lemon or some pickles. The outcome is a strong punch of taste, with gentle hints of sumac, sharp onions and red, paprika-infused oil bringing it all in harmony.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic called this dish “one of London’s few ideal, faultless dishes”.

When it comes to sweets, the restaurant’s künefe proves a delight. It is soaked in a more modest amount of syrup than found elsewhere, imparting it a deeper, nuttier and not overly sweet profile.

Surpassing the Giants

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

Whereas two people could easily leave this place stuffed for below £25, comparable experiences at high-end establishments can cost many times that amount.

The Creed of Warmth

It is also part of several Turkish restaurants included and is located well beyond the city’s most expensive zones. “It’s not concerning luxury. London is an pricey city. It is assumption that in an expensive place you’re going to have the finest service and finest food but I do not believe in that,” explains the owner.

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

This sentiment is shared by the list’s editor, who suggested that if he were in a position of authority, he would “require to have every chef in London come to this restaurant as a finishing school, to show them the traps of overcomplication, and to reveal what is possible if you do only a handful of – or three – things to their very best”.

The Path of Perseverance

In contrast to most chefs managing kitchens in the list’s top ten, the driving force behind the food didn’t apprentice at Michelin-starred restaurants. “I am very pleased of our restaurant and our mum,” concludes her son.

A lot of restaurants take years to find their footing, but this one first launched seven years ago. Its popularity is due to long, grinding, seven-day weeks of dedication.

“My mum was extremely tired. She would buy ingredients in the morning and create the food in the afternoon. Everything is handmade; she would do all of this. She is a single mum and she had a life outside work but her friends would support her to encourage her. She was raising children and a house to care for as well. All of these roles made her into what she is now: a exceptional person,” he shares.

An Recognition for the Community

This restaurant’s success is likely to echo outside its own doors. “I think many people would be pleased, as I am, because the Turkish community is a significant part of London,” concludes the owner, pointing out the greater significance of this gastronomic honour.