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When curating a list of London’s finest dining spots, one might anticipate well-known Michelin-starred venues. Yet, situated high among these culinary giants is a modest salonu situated in a outlying area of northern London.

An Surprise Recognition

The compact Turkish eatery, focusing in the culinary delights of Mersin, a port city on Turkey’s southern coast, has been crowned the 4th best restaurant in the city by a influential culinary publication. This honour has made the proprietors utterly shocked.

“I am utterly astonished,” says the family member, referring to his family’s relentless work that culminated in their humble place securing such a high position on a respected 99-strong list.

The Charm of Simplicity

The little venue, which started as a simple cafe before its conversion into a popular destination, has kept much of its original feel. It accommodates just over 20 people and, except for the impressive live cooking display, the interior remains essentially unchanged. “It’s a compact and cozy place,” notes the owner.

The Signature Creation: Tantuni

Ultimately, it is focused on the food, and this restaurant more than excels. The eatery’s eponymous dish, tantuni, is a straightforward pleasure. The meat—either lamb or chicken—is cooked with steam to maintain a tender consistency.

It is then added into a sizeable pan with flavours and oil, which are mixed in slowly. Once the meaty mixture starts to simmer, homemade lavaş—a pliable bread—is laid on top to soak in all the aromas. Thinly sliced onions and a handful of parsley go inside before the tasty meat is folded securely inside.

The wrap is typically enjoyed with a drop of lemon or some pickles. The outcome is a powerful burst of flavour, with soft hints of sumac, bold onions and red, paprika-infused oil tying it all in harmony.

Other Than the Classic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and rich, nutty brown butter. A prominent food critic labelled this dish “one of London’s few flawless, impeccable dishes”.

For sweets, the eatery’s künefe proves a delight. It is coated in lighter syrup than is typical, resulting in it a richer, more aromatic and not overly sweet taste.

Outranking the Giants

Notably, this unassuming spot has been placed higher than several illustrious three-Michelin-starred venues. It finds itself close to the summit of the list, just after other high-profile dining destinations.

While two people could readily leave the restaurant satisfied for less than £25, equivalent experiences at top-tier establishments can run into many times that figure.

A Creed of Heart

The restaurant is also among several Turkish restaurants listed and is situated well beyond the city’s central zones. “It is not concerning 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 subscribe to that,” states the owner.

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

The view is echoed by the list’s editor, who remarked that if he was in a role of authority, he would “insist to have every chef in London visit this spot as a finishing school, to show them the traps of excess, and to show what is possible if you do a few – or three – things to their very best”.

The Path of Perseverance

In contrast to most chefs managing kitchens in the list’s top ten, the mastermind behind the food didn’t apprentice at Michelin-starred establishments. “I feel really pleased of our restaurant and our mum,” adds her son.

Numerous restaurants need years to become successful, but this eatery first launched seven years ago. Its popularity is due to relentless, seven-day weeks of dedication.

“My mum would be extremely tired. She would buy ingredients in the morning and make the food in the afternoon. Everything is made by hand; she would do all of this. She is a single mother and she balanced a personal life but her friends would come here to help her. She had children and a house to manage as well. All of these roles made her into what she is now: a remarkable person,” he shares.

A Accomplishment for the People

The restaurant’s recognition is likely to have meaning beyond its own walls. “I believe numerous people would be proud, as I am, because the Turkish community is a huge part of London,” says the owner, pointing out the greater significance of this culinary achievement.