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Whenever assembling a list of London’s best eateries, one might anticipate well-known award-winning establishments. But, situated near the top among these gastronomic giants is a unpretentious salonu situated in a outlying corner of northern London.

A Shocking Accolade

This small Turkish spot, concentrating in the specialties of Mersin, a city on Turkey’s southern coast, has been crowned the fourth best restaurant in the city by a influential gastronomic guide. The recognition has made the proprietors completely shocked.

“I’m completely astonished,” states a family member, alluding to his family’s hard graft that resulted in their humble shop earning such a prominent position on a prestigious 99-strong list.

A Charm of Simplicity

The little venue, which started as a simple cafe before its change into a popular food hotspot, has maintained much of its earlier feel. It accommodates just over 20 people and, beyond the dazzling live cooking display, the layout remains mostly unchanged. “It’s a tiny and intimate spot,” notes the owner.

A Star Dish: Tantuni

However, it’s focused on the food, and this establishment more than succeeds. The eatery’s signature dish, tantuni, is a uncomplicated delight. Choice of meat—lamb or lamb or chicken—is steamed to keep a succulent quality.

The meat is then added into a large pan with seasonings and oil, which are incorporated in slowly. As the savoury mixture bubbles up, handmade lavaş—a pliable bread—is slapped on top to soak in all the juices. Thinly sliced onions and a sprinkling of parsley are placed before the savoury meat is folded securely inside.

It is often consumed with a drizzle of lemon or some tangy accompaniments. The outcome is a strong burst of flavour, with gentle hints of sumac, punchy onions and spicy, paprika-laced oil tying it all in harmony.

Beyond the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and topped with yogurt, tomato sauce and rich, nutty brown butter. The respected food critic labelled this dish “one of London’s few flawless, impeccable dishes”.

For dessert, the eatery’s künefe proves a delight. It is coated in a more modest amount of syrup than is typical, giving it a richer, toastier and less sickly taste.

Surpassing the Stars

Interestingly, this modest restaurant has outplaced several illustrious three-Michelin-starred restaurants. It finds itself near the top of the list, trailing other high-profile dining destinations.

While two people could readily leave the restaurant stuffed for less than £25, similar tasting menus at luxury establishments can run into many times that price.

A Ethos of Hospitality

The restaurant is also one of several Turkish restaurants featured and is found well outside the city’s most expensive zones. “It’s not about luxury. London is an pricey city. It is expectation that in an high-cost place you’re going to have the best service and best food but I do not believe in that,” explains the owner.

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

The sentiment is shared by the list’s editor, who stated that if he were in a role of power, he would “require to make every chef in London train at this spot as a masterclass, to show them the traps of overthinking, and to show what is possible if you do a few – or three – things to their very best”.

The Journey of Dedication

Unlike many chefs managing kitchens in the list’s highest ranks, the driving force behind the food didn’t work at fancy restaurants. “I am truly happy of our restaurant and our mum,” adds her son.

Numerous restaurants need years to establish themselves, but this eatery first opened its doors seven years ago. Its popularity is due to long, grinding, seven-day weeks of work.

“Our mum was very tired. She would source produce in the morning and make the food in the afternoon. All of it is handmade; she would handle all of this. She is a single mum and she balanced a life outside work but her friends would visit to help her. She was raising children and a house to manage as well. All of these responsibilities forged her into what she is now: a remarkable person,” he says.

A Achievement for the People

This restaurant’s recognition is set to echo outside its own premises. “I believe many people would be pleased, as I am, because the Turkish community is a major part of London,” concludes the owner, pointing out the broader meaning of this gastronomic honour.