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When assembling a list of London’s finest restaurants, one might expect well-known high-end venues. Yet, situated near the top among these culinary giants is a modest salonu found in a outlying area of north London.

A Shocking Accolade

This little Turkish restaurant, concentrating in the street food of Mersin, a city on Turkey’s south coast, has been named the 4th top restaurant in the metropolis by a influential gastronomic guide. This honour has left the proprietors totally astonished.

“I’m completely astonished,” states a family member, alluding to his family’s hard graft that resulted in their small restaurant securing such a prominent spot on a notable 99-strong list.

The Charm of Simplicity

The small shop, which started as a basic cafe before its change into a sought-after spot, has retained much of its former feel. It seats just more than 20 people and, aside from the vibrant live cooking performance, the setup remains mostly unchanged. “It is a compact and cozy place,” notes the owner.

The Star Dish: Tantuni

Ultimately, it’s all about the cuisine, and this establishment certainly excels. The eatery’s eponymous dish, tantuni, is a uncomplicated joy. Choice of meat—lamb or lamb or chicken—is steamed to keep a succulent texture.

It is then tossed into a massive pan with seasonings and oil, which are mixed in slowly. When the flavourful mixture bubbles up, freshly made lavaş—a soft bread—is laid on top to absorb all the aromas. Thinly sliced onions and a handful of parsley are added before the flavourful meat is folded securely inside.

It is often consumed with a drop of lemon or some pickles. The final product is a powerful punch of taste, with subtle hints of sumac, sharp onions and red, paprika-infused oil pulling it all together.

Beyond the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and aromatic brown butter. The leading food critic called this dish “one of London’s few perfect, no-notes dishes”.

When it comes to a sweet finish, the eatery’s künefe goes down a delight. It is coated in lighter syrup than is typical, giving it a deeper, nuttier and more balanced flavour.

Surpassing the Stars

Interestingly, this unassuming restaurant has outplaced several celebrated three-Michelin-starred restaurants. It finds itself near the top of the list, trailing other notable dining destinations.

Whereas two people could easily leave this place stuffed for under £25, comparable meals at top-tier establishments can cost significantly more than that price.

The Creed of Warmth

The restaurant is also among several Turkish restaurants featured and is situated well outside the city’s most expensive zones. “It is not about luxury. London is an expensive city. There is an assumption that in an high-cost place you’re going to have the best service and best food but I do not agree with that,” explains the owner.

“In my view what is crucial is hospitality, kindness and somewhere you can be yourself and be calm.”

The view is supported by the list’s curator, who suggested that if he was in a role of authority, he would “make it mandatory to have every chef in London come to this restaurant as a final lesson, to teach them the pitfalls of overcomplication, and to demonstrate what is attainable if you do a few – or three – things to their absolute best”.

The Path of Perseverance

In contrast to many chefs running kitchens in the list’s top ten, the driving force behind the food didn’t train at fancy restaurants. “I feel very happy of our restaurant and our mum,” concludes her son.

A lot of restaurants require years to find their footing, but this eatery first launched seven years ago. Its popularity is owing to relentless, seven-day weeks of effort.

“My mum used to be really tired. She would source produce in the morning and prepare the food in the afternoon. All of it is made by hand; she would manage all of this. She is a solo parent and she had a life outside work but her friends would support her to support her. She was raising children and a house to manage as well. Each of these roles forged her into what she is now: a brilliant person,” he reflects.

A Achievement for the People

This restaurant’s success is likely to echo outside its own doors. “I believe many people would be proud, as I am, because the Turkish community is a major part of London,” notes the owner, highlighting the broader significance of this culinary honour.