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Whenever assembling a list of London’s top dining spots, one might anticipate renowned award-winning names. However, situated high among these food titans is a unpretentious salonu found in a outlying part of northern London.

A Shocking Honour

This little Turkish restaurant, focusing in the specialties of Mersin, a port city on Turkey’s south coast, has been declared the fourth top restaurant in the metropolis by a prominent gastronomic guide. The accolade has left the family totally astonished.

“I am totally shocked,” remarks a family member, referring to his family’s relentless work that resulted in their modest place securing such a prominent ranking on a prestigious 99-strong list.

The Character of Modesty

The little venue, which started as a simple cafe before its change into a buzzing food hotspot, has maintained much of its original character. It fits just over 20 people and, except for the impressive live cooking show, the setup remains mostly unchanged. “It is a compact and cozy place,” comments the owner.

A Star Dish: Tantuni

Ultimately, it is focused on the food, and this restaurant certainly excels. The eatery’s eponymous dish, tantuni, is a straightforward joy. The meat—either lamb or chicken—is prepared via steaming to keep a moist, juicy consistency.

The meat is then thrown into a sizeable pan with seasonings and oil, which are mixed in slowly. As the meaty mixture bubbles up, homemade lavaş—a soft bread—is laid on top to absorb all the juices. Finely sliced onions and a handful of parsley are placed before the flavourful meat is rolled tightly inside.

The wrap is usually enjoyed with a drizzle of lemon or some pickles. The final product is a strong punch of taste, with soft hints of sumac, bold onions and red, paprika-infused oil tying it all together.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is chopped and crowned with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic labelled this dish “a part of London’s few perfect, no-notes dishes”.

For dessert, the eatery’s künefe is a delight. It is soaked in less syrup than found elsewhere, resulting in it a deeper, toastier and less sickly flavour.

Surpassing the Stars

Remarkably, this unassuming restaurant has been placed higher than several celebrated three-Michelin-starred establishments. It finds itself near the top of the list, following other high-profile dining destinations.

Whereas two people could readily leave this place stuffed for below £25, similar tasting menus at top-tier establishments can cost significantly more than that price.

A Philosophy of Warmth

The restaurant is also among several Turkish restaurants listed and is situated well beyond the city’s prime zones. “It’s not focused on luxury. London is an pricey city. It is belief that in an expensive place you’re going to have the best service and top food but I don’t subscribe to that,” says the owner.

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

This sentiment is supported by the list’s compiler, who remarked that if he were in a role of power, he would “require to have every chef in London train at this spot as a final lesson, to teach them the traps of overthinking, and to reveal what is achievable if you do a few – or three – things to their absolute best”.

The Path of Perseverance

Unlike most chefs running kitchens in the list’s highest ranks, the head chef behind the food did not work at elite establishments. “I feel truly pleased of our restaurant and our mum,” concludes her son.

Many restaurants require years to become successful, but this eatery first launched seven years ago. Its success is owing to relentless, seven-day weeks of dedication.

“My mum used to be very tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is made by hand; she would handle all of this. She is a single mother and she had a social life but her friends would support her to encourage her. She was raising children and a house to care for as well. All of these duties forged her into what she is now: a exceptional person,” he reflects.

An Accomplishment for the Culture

The restaurant’s recognition is bound to resonate outside its own walls. “In my opinion numerous people would be pleased, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the broader significance of this culinary achievement.