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When assembling a ranking of London’s finest dining spots, one might foresee renowned award-winning names. However, nestled high among these gastronomic titans is a modest salonu situated in a distant corner of northern London.

A Unexpected Recognition

This small Turkish restaurant, concentrating in the specialties of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the fourth finest restaurant in the metropolis by a prominent gastronomic guide. This accolade has made the proprietors totally shocked.

“I’m completely astonished,” states a family member, referring to his parents’ hard graft that resulted in their humble restaurant securing such a lofty ranking on a respected 99-strong list.

The Appeal of Simplicity

This small shop, which used to be a basic cafe before its conversion into a popular food hotspot, has retained much of its former charm. It seats just over 20 people and, beyond the vibrant live cooking display, the interior remains essentially unchanged. “It is a compact and cozy place,” comments the owner.

The Namesake Offering: Tantuni

Ultimately, it’s focused on the food, and this restaurant definitely delivers. The restaurant’s eponymous dish, tantuni, is a simple pleasure. Choice of meat—whether lamb or chicken—is prepared via steaming to maintain a moist, juicy texture.

It is then thrown into a massive pan with flavours and oil, which are incorporated in bit by bit. Once the flavourful mixture starts to simmer, homemade lavaş—a pliable bread—is laid on top to soak in all the aromas. Finely sliced onions and a sprinkling of parsley are placed before the savoury meat is rolled neatly inside.

It is typically consumed with a drop of lemon or some tangy accompaniments. The outcome is a strong slap of taste, with soft hints of sumac, sharp onions and spicy, paprika-laced oil tying it all together.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic labelled this dish “one of London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the restaurant’s künefe is a delight. It is soaked in less syrup than found elsewhere, giving it a deeper, toastier and more balanced taste.

Rising Above the Titans

Remarkably, this unassuming restaurant has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself just behind the peak of the list, following other high-profile dining destinations.

While two people could readily leave the restaurant satisfied for less than £25, equivalent experiences at luxury establishments can cost many times that figure.

The Creed of Heart

It is also among several Turkish restaurants featured and is found well beyond the city’s most expensive zones. “It’s not about luxury. London is an expensive city. It is assumption that in an expensive place you’re going to have the top service and top food but I don’t agree with that,” explains the owner.

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

This sentiment is supported by the list’s curator, who stated that if he was in a position of authority, he would “insist to make every chef in London visit this restaurant as a final lesson, to show them the traps of overcomplication, and to reveal what is attainable if you do only a handful of – or three – things to their very best”.

The Story of Hard Work

In contrast to many chefs running kitchens in the list’s highest ranks, the mastermind behind the food didn’t train at fancy restaurants. “I am truly proud of our shop and our mum,” concludes her son.

Numerous restaurants take years to become successful, but this eatery first started seven years ago. Its acclaim is owing to relentless, seven-day weeks of dedication.

“Our mum was extremely tired. She would buy ingredients 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 single mum and she balanced a life outside work but her friends would visit to support her. She was raising children and a house to look after as well. Each of these roles forged her into what she is now: a remarkable person,” he says.

An Recognition for the Community

The restaurant’s accolade is bound to have meaning outside its own walls. “I believe a lot of people would be happy, as I am, because the Turkish community is a huge part of London,” notes the owner, pointing out the greater significance of this culinary achievement.