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When assembling a roll of London’s best eateries, one might expect renowned high-end establishments. But, situated high among these culinary titans is a unpretentious salonu located in a far-flung corner of northern London.

A Surprise Recognition

This small Turkish eatery, focusing in the specialties of Mersin, a city on Turkey’s southern coast, has been crowned the fourth finest restaurant in the city by a respected gastronomic guide. This recognition has made the proprietors totally astonished.

“I’m utterly surprised,” says the family member, alluding to his family’s dedication that resulted in their modest place securing such a prominent ranking on a notable 99-strong list.

A Appeal of Simplicity

The little venue, which started as a basic cafe before its transformation into a sought-after destination, has retained much of its earlier feel. It accommodates just more than 20 people and, beyond the impressive live cooking show, the interior remains largely unchanged. “It is a tiny and intimate spot,” comments the owner.

The Signature Creation: Tantuni

However, it’s focused on the food, and this eatery more than delivers. The restaurant’s signature dish, tantuni, is a simple delight. The meat—either lamb or chicken—is steamed to keep a tender texture.

It is then added into a massive pan with spices and oil, which are added in slowly. When the flavourful mixture heats through, handmade lavaş—a pliable bread—is slapped on top to absorb all the flavours. Finely sliced onions and a handful of parsley are added before the tasty meat is folded securely inside.

It is usually eaten with a drop of lemon or some pickles. The outcome is a powerful burst of taste, with subtle hints of sumac, bold onions and spicy, paprika-laced oil bringing it all together.

Beyond the Basic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic labelled this dish “one of London’s few ideal, faultless dishes”.

When it comes to sweets, the restaurant’s künefe proves a treat. It is soaked in less syrup than is typical, giving it a richer, nuttier and less sickly taste.

Surpassing the Stars

Notably, this unassuming spot has been placed higher than several renowned three-Michelin-starred restaurants. It finds itself just behind the summit of the list, trailing other notable dining destinations.

While two people could easily leave the restaurant stuffed for below £25, equivalent tasting menus at luxury establishments can start at many times that amount.

A Creed of Hospitality

It is also one of several Turkish restaurants featured and is found well beyond the city’s central zones. “It is not concerning luxury. London is an pricey city. It is assumption that in an high-cost place you’re going to have the best service and finest food but I do not subscribe to that,” states the owner.

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

The sentiment is supported by the list’s curator, who stated that if he was in a position of power, he would “require to make every chef in London visit this spot as a final lesson, to teach them the dangers of excess, and to reveal what is attainable if you do only a handful of – or three – things to their absolute best”.

The Story of Perseverance

In contrast to many chefs managing kitchens in the list’s top ten, the driving force behind the food didn’t work at fancy restaurants. “I feel very pleased of our shop and our mum,” adds her son.

Many restaurants need years to become successful, but this eatery first started seven years ago. Its popularity is owing to long, grinding, seven-day weeks of work.

“My mum used to be really tired. She would source produce in the morning and prepare the food in the afternoon. Everything is made by hand; she would do all of this. She is a single mum and she balanced a personal life but her friends would visit to encourage her. She had children and a house to care for as well. All of these responsibilities made her into what she is now: a brilliant person,” he reflects.

A Accomplishment for the Community

This restaurant’s accolade is likely to resonate beyond its own walls. “I think numerous people would be pleased, as I am, because the Turkish community is a major part of London,” says the owner, pointing out the wider significance of this gastronomic triumph.