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Whenever compiling a list of London’s best dining spots, one might expect well-known high-end establishments. Yet, nestled near the top among these culinary titans is a unpretentious salonu located in a distant part of northern London.

A Unexpected Accolade

This small Turkish eatery, specialising in the specialties of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the fourth best restaurant in the metropolis by a influential food magazine. The honour has left the proprietors completely surprised.

“I’m utterly astonished,” remarks a proprietor, alluding to his parents’ hard graft that resulted in their modest restaurant securing such a lofty ranking on a respected 99-strong list.

A Charm of Simplicity

This small shop, which was a simple cafe before its change into a sought-after food hotspot, has retained much of its earlier character. It accommodates just over 20 people and, except for the dazzling live cooking show, the layout remains mostly unchanged. “It is a compact and cozy place,” notes the owner.

The Star Creation: Tantuni

However, it is focused on the cuisine, and this establishment more than excels. The eatery’s eponymous dish, tantuni, is a uncomplicated delight. Choice of meat—lamb or lamb or chicken—is cooked with steam to preserve a moist, juicy texture.

The meat is then tossed into a massive pan with flavours and oil, which are added in slowly. As the meaty mixture starts to simmer, homemade lavaş—a pliable bread—is placed on top to soak in all the flavours. Thinly sliced onions and a handful of parsley go inside before the tasty meat is rolled neatly inside.

The wrap is usually enjoyed with a drop of lemon or some pickles. The final product is a powerful slap of taste, with gentle hints of sumac, bold onions and red, paprika-infused oil pulling it all together.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and topped with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic called this dish “among London’s few flawless, impeccable dishes”.

When it comes to sweets, the restaurant’s künefe proves a treat. It is doused in lighter syrup than is typical, giving it a richer, more aromatic and more balanced flavour.

Outranking the Giants

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

Whereas two people could readily leave this place full for below £25, equivalent meals at top-tier establishments can start at many times that amount.

A Ethos of Hospitality

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

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

The philosophy is echoed by the list’s editor, who stated that if he was in a role of authority, he would “require to have every chef in London train at this spot as a final lesson, to show them the pitfalls of overthinking, and to reveal what is attainable if you do only a handful of – or three – things to their absolute best”.

A Path of Dedication

In contrast to most chefs running kitchens in the list’s top ten, the head chef behind the food did not train at Michelin-starred restaurants. “I feel very happy of our restaurant and our mum,” concludes her son.

Many restaurants take years to establish themselves, but this eatery first opened its doors seven years ago. Its success is owing to tireless, seven-day weeks of effort.

“My mum was extremely tired. She would source produce in the morning and make the food in the afternoon. Everything is handmade; she would do all of this. She is a single mother and she managed a social life but her friends would support her to help her. She was raising children and a house to look after as well. Each of these responsibilities forged her into what she is now: a brilliant person,” he shares.

An Recognition for the People

This restaurant’s success is likely to echo outside its own premises. “In my opinion numerous people would be pleased, as I am, because the Turkish community is a major part of London,” says the owner, emphasising the broader importance of this culinary achievement.