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Whenever compiling a ranking of London’s finest restaurants, one might foresee well-known high-end names. Yet, tucked prominently among these gastronomic giants is a unpretentious salonu located in a distant area of north London.

An Shocking Recognition

The small Turkish eatery, concentrating in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been crowned the fourth top restaurant in the metropolis by a respected culinary publication. This honour has left the owners completely shocked.

“I am completely shocked,” states a family member, alluding to his family’s dedication that led to their humble restaurant achieving such a high position on a respected 99-strong list.

The Charm of Simplicity

This compact space, which started as a basic cafe before its transformation into a buzzing food hotspot, has kept much of its original feel. It accommodates just more than 20 people and, beyond the vibrant live cooking display, the layout remains mostly unchanged. “It’s a compact and cozy space,” says the owner.

A Signature Creation: Tantuni

In the end, it is all down to the fare, and this eatery certainly excels. The eatery’s namesake dish, tantuni, is a straightforward joy. The meat—either lamb or chicken—is steamed to preserve a succulent texture.

It is then tossed into a large pan with spices and oil, which are added in bit by bit. When the savoury mixture bubbles up, homemade lavaş—a soft bread—is laid on top to soak in all the aromas. Thinly sliced onions and a dash of parsley go inside before the tasty meat is rolled tightly inside.

It is typically eaten with a drop of lemon or some tangy accompaniments. The outcome is a strong punch of taste, with soft hints of sumac, bold onions and spicy, paprika-laced oil bringing it all in harmony.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and rich, nutty brown butter. A respected food critic described this dish “one of London’s few perfect, no-notes dishes”.

When it comes to dessert, the eatery’s künefe is a treat. It is coated in a more modest amount of syrup than is typical, resulting in it a richer, toastier and not overly sweet profile.

Rising Above the Titans

Interestingly, this unassuming spot has ranked above several illustrious three-Michelin-starred restaurants. It finds itself close to the top of the list, following other esteemed dining destinations.

Whereas two people could easily leave the restaurant full for less than £25, similar meals at high-end establishments can run into many times that amount.

The Creed of Warmth

It is also one of several Turkish restaurants included and is situated well outside the city’s most expensive zones. “It is not about luxury. London is an costly city. It is assumption that in an high-cost place you’re going to have the finest service and finest food but I do not subscribe to that,” explains the owner.

“I feel what is paramount is friendliness, a welcoming atmosphere and a place you can be yourself and feel calm.”

This philosophy is supported by the list’s curator, who suggested that if he were in a position of authority, he would “make it mandatory to have every chef in London visit this spot as a final lesson, to teach them the dangers of overcomplication, and to reveal what is possible if you do a few – or three – things to their utmost best”.

The Journey of Hard Work

Unlike many chefs running kitchens in the list’s top ten, the head chef behind the food didn’t train at elite establishments. “I feel truly proud of our restaurant and our mum,” says her son.

Numerous restaurants need years to establish themselves, but this eatery first launched seven years ago. Its success is due to long, grinding, seven-day weeks of effort.

“Our mum used to be extremely tired. She would source produce in the morning and make the food in the afternoon. All of it is prepared manually; she would handle all of this. She is a single mum and she balanced a social life but her friends would visit to support her. She was raising children and a house to look after as well. All of these duties shaped her into what she is now: a exceptional person,” he says.

An Recognition for the Community

This restaurant’s success is set to have meaning outside its own premises. “I think a lot of people would be proud, as I am, because the Turkish community is a huge part of London,” says the owner, highlighting the greater importance of this gastronomic honour.