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Whenever compiling a roll of London’s top dining spots, one might anticipate renowned award-winning establishments. Yet, nestled near the top among these food heavyweights is a unpretentious salonu found in a distant part of northern London.

An Unexpected Accolade

This compact Turkish restaurant, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s southern coast, has been crowned the 4th best restaurant in the capital by a prominent food magazine. This honour has left the proprietors completely shocked.

“I am totally astonished,” states the proprietor, pointing to his parents’ dedication that resulted in their small shop achieving such a prominent position on a prestigious 99-strong list.

The Charm of Simplicity

The little venue, which started as a basic cafe before its transformation into a sought-after spot, has maintained much of its former charm. It seats just more than 20 people and, except for the dazzling live cooking display, the layout remains mostly unchanged. “It is a tiny and intimate spot,” comments the owner.

A Star Dish: Tantuni

In the end, it is all down to the cuisine, and this eatery certainly excels. The eatery’s namesake dish, tantuni, is a uncomplicated pleasure. Choice of meat—lamb or lamb or chicken—is cooked with steam to preserve a tender quality.

It is then added into a sizeable pan with flavours and oil, which are added in bit by bit. When the savoury mixture starts to simmer, homemade lavaş—a pliable bread—is laid on top to take in all the aromas. Finely sliced onions and a dash of parsley are placed before the flavourful meat is wrapped securely inside.

The wrap is often eaten with a drop of lemon or some tangy accompaniments. The end result is a mighty burst of taste, with subtle hints of sumac, sharp onions and rich, paprika-red oil tying it all in harmony.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and finished with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic labelled this dish “a part of London’s few flawless, impeccable dishes”.

When it comes to a sweet finish, the eatery’s künefe is a treat. It is coated in lighter syrup than is typical, giving it a deeper, toastier and less sickly taste.

Outranking the Stars

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

Whereas two people could readily leave this place stuffed for less than £25, similar meals at luxury establishments can start at significantly more than that price.

A Ethos of Heart

The restaurant is also one of several Turkish restaurants featured and is located well outside the city’s prime zones. “It’s not concerning luxury. London is an pricey city. It is expectation that in an expensive place you’re going to have the top service and finest food but I do not agree with that,” states the owner.

“I believe what is crucial is warmth, kindness and somewhere you can be yourself and be calm.”

The philosophy is echoed by the list’s curator, who stated that if he was in a position of authority, he would “require to make every chef in London come to this spot as a masterclass, to show them the dangers of excess, and to reveal what is attainable if you do just one – or three – things to their absolute best”.

The Journey of Hard Work

Unlike many chefs managing kitchens in the list’s highest ranks, the mastermind behind the food didn’t train at elite restaurants. “I feel really proud of our restaurant and our mum,” concludes her son.

A lot of restaurants need years to find their footing, but this eatery first started seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of effort.

“My mum would be extremely tired. She would go shopping in the morning and create the food in the afternoon. Each item is handmade; she would manage all of this. She is a single mother and she balanced a social life but her friends would come here to encourage her. She was raising children and a house to care for as well. All of these roles forged her into what she is now: a brilliant person,” he reflects.

An Accomplishment for the Culture

This restaurant’s recognition is likely to have meaning beyond its own premises. “I think a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the wider meaning of this gastronomic achievement.