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Whenever curating a list of London’s finest dining spots, one might foresee renowned high-end names. However, tucked prominently among these food giants is a simple salonu situated in a distant part of northern London.

An Unexpected Honour

This small Turkish spot, specialising in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the fourth finest restaurant in the metropolis by a influential culinary publication. The accolade has left the family utterly surprised.

“I’m completely astonished,” remarks the family member, alluding to his parents’ dedication that resulted in their humble place securing such a high ranking on a notable 99-strong list.

The Appeal of Simplicity

This little venue, which used to be a simple cafe before its change into a buzzing food hotspot, has maintained much of its original character. It accommodates just more than 20 people and, except for the dazzling live cooking show, the interior remains essentially unchanged. “It is a compact and cozy spot,” notes the owner.

The Namesake Creation: Tantuni

However, it is all down to the fare, and this restaurant definitely delivers. The eatery’s namesake dish, tantuni, is a uncomplicated pleasure. The meat—either lamb or chicken—is steamed to maintain a moist, juicy quality.

It is then tossed into a sizeable pan with flavours and oil, which are incorporated in slowly. Once the flavourful mixture starts to simmer, homemade lavaş—a soft bread—is placed on top to absorb all the juices. Finely sliced onions and a handful of parsley go inside before the savoury meat is wrapped neatly inside.

The wrap is typically consumed with a drop of lemon or some tangy accompaniments. The outcome is a powerful slap of taste, with subtle hints of sumac, bold onions and red, paprika-infused oil bringing it all together.

Other Than the Classic Tantuni

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

For sweets, the eatery’s künefe goes down a treat. It is soaked in less syrup than usual, imparting it a deeper, toastier and not overly sweet profile.

Surpassing the Titans

Interestingly, this unassuming restaurant has been placed higher than several renowned three-Michelin-starred establishments. It finds itself close to the summit of the list, just after other esteemed dining destinations.

While two people could easily leave this place stuffed for under £25, comparable meals at top-tier establishments can cost many times that amount.

The Creed of Hospitality

It is also one of several Turkish restaurants listed and is located well beyond the city’s central zones. “It’s not about luxury. London is an pricey city. There is an belief that in an expensive place you’re going to have the top service and best food but I don’t subscribe to that,” says the owner.

“In my view what is crucial is friendliness, friendliness and a place you can be yourself and be calm.”

The view is shared by the list’s compiler, who stated that if he was in a position of power, he would “insist to have every chef in London come to this restaurant as a final lesson, to teach them the traps of overcomplication, and to demonstrate what is attainable if you do a few – or three – things to their very best”.

The Journey of Perseverance

Unlike many chefs heading kitchens in the list’s highest ranks, the driving force behind the food didn’t work at fancy establishments. “I am very proud of our shop and our mum,” concludes her son.

A lot of restaurants need years to find their footing, but this one first launched seven years ago. Its success is due to long, grinding, seven-day weeks of dedication.

“Our mum would be extremely tired. She would source produce in the morning and prepare the food in the afternoon. Everything is prepared manually; she would handle all of this. She is a single mum and she managed a personal life but her friends would visit to support her. She had children and a house to look after as well. Each of these roles forged her into what she is now: a exceptional person,” he shares.

An Recognition for the Culture

The restaurant’s accolade is likely to have meaning outside its own doors. “In my opinion many people would be proud, as I am, because the Turkish community is a huge part of London,” notes the owner, highlighting the greater significance of this gastronomic triumph.