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When compiling a roll of London’s top dining spots, one might anticipate familiar high-end establishments. Yet, tucked prominently among these culinary heavyweights is a modest salonu located in a distant corner of northern London.

A Shocking Honour

This little Turkish eatery, focusing in the street food of Mersin, a metropolis on Turkey’s south coast, has been named the fourth finest restaurant in the metropolis by a influential food magazine. This accolade has left the owners utterly astonished.

“I am totally surprised,” states a owner’s son, pointing to his family’s relentless work that culminated in their small restaurant securing such a prominent position on a prestigious 99-strong list.

A Appeal of Modesty

This little venue, which started as a basic cafe before its conversion into a buzzing food hotspot, has retained much of its earlier charm. It accommodates just more than 20 people and, except for the dazzling live cooking display, the interior remains largely unchanged. “It is a tiny and intimate place,” notes the owner.

A Star Offering: Tantuni

Ultimately, it is all down to the cuisine, and this establishment certainly excels. The restaurant’s eponymous dish, tantuni, is a simple delight. The meat—either lamb or chicken—is prepared via steaming to preserve a succulent quality.

It is then thrown into a sizeable pan with seasonings and oil, which are mixed in gradually. Once the meaty mixture heats through, handmade lavaş—a soft bread—is placed on top to absorb all the juices. Thinly sliced onions and a dash of parsley are added before the savoury meat is folded neatly inside.

The wrap is often consumed with a drop of lemon or some tangy accompaniments. The end result is a mighty punch of taste, with soft hints of sumac, bold onions and spicy, paprika-laced oil tying it all together.

Beyond the Basic Tantuni

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

For a sweet finish, the restaurant’s künefe goes down a treat. It is soaked in lighter syrup than is typical, giving it a more intense, toastier and not overly sweet taste.

Rising Above the Titans

Notably, this unassuming spot has ranked above several illustrious three-Michelin-starred venues. It finds itself near the summit of the list, trailing other esteemed dining destinations.

Whereas two people could easily leave this place satisfied for less than £25, similar tasting menus at high-end establishments can run into many times that figure.

The Philosophy of Hospitality

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

“I believe what is most important is friendliness, friendliness and a place you can be yourself and feel calm.”

This sentiment is supported by the list’s curator, who stated that if he was in a role of authority, he would “make it mandatory to make every chef in London visit this spot as a finishing school, to teach them the traps of overcomplication, and to reveal what is possible if you do just one – or three – things to their very best”.

The Journey of Dedication

In contrast to many chefs running kitchens in the list’s highest ranks, the driving force behind the food didn’t train at elite restaurants. “I feel really pleased of our restaurant and our mum,” adds her son.

Numerous restaurants require years to become successful, but this eatery first launched seven years ago. Its popularity is due to relentless, seven-day weeks of work.

“My mum would be extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a single mother and she had a personal life but her friends would come here to encourage her. She was raising children and a house to manage as well. All of these roles forged her into what she is now: a exceptional person,” he shares.

A Accomplishment for the Culture

The restaurant’s success is set to have meaning beyond its own walls. “I think many people would be happy, as I am, because the Turkish community is a huge part of London,” says the owner, highlighting the broader importance of this gastronomic triumph.