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Whenever curating a list of London’s best eateries, one might expect well-known high-end establishments. Yet, tucked prominently among these gastronomic heavyweights is a unpretentious salonu located in a outlying area of northern London.

An Shocking Accolade

The little Turkish eatery, focusing in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been crowned the 4th best restaurant in the metropolis by a respected gastronomic guide. The accolade has left the proprietors utterly astonished.

“I am completely shocked,” says the family member, pointing to his family’s relentless work that resulted in their humble shop achieving such a high position on a notable 99-strong list.

A Charm of Simplicity

The little venue, which used to be a simple cafe before its conversion into a popular destination, has retained much of its earlier character. It seats just over 20 people and, beyond the vibrant live cooking show, the layout remains mostly unchanged. “It is a compact and cozy place,” comments the owner.

A Star Dish: Tantuni

In the end, it is focused on the cuisine, and this restaurant more than delivers. The eatery’s eponymous dish, tantuni, is a straightforward delight. Choice of meat—either lamb or chicken—is steamed to keep a tender quality.

The meat is then tossed into a massive pan with spices and oil, which are mixed in slowly. Once the meaty mixture heats through, freshly made lavaş—a thin, flexible bread—is slapped on top to absorb all the aromas. Thinly sliced onions and a dash of parsley go inside before the savoury meat is wrapped neatly inside.

It is typically eaten with a drizzle of lemon or some tangy accompaniments. The final product is a powerful punch of taste, with gentle hints of sumac, bold onions and red, paprika-infused oil pulling it all together.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is sliced and crowned with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic labelled this dish “among London’s few ideal, faultless dishes”.

When it comes to dessert, the restaurant’s künefe goes down a treat. It is coated in lighter syrup than usual, giving it a more intense, more aromatic and less sickly taste.

Outranking the Titans

Notably, this modest restaurant has been placed higher than several renowned three-Michelin-starred restaurants. It finds itself near the summit of the list, just after other notable dining destinations.

Whereas two people could readily leave this place satisfied for under £25, comparable experiences at top-tier establishments can run into many times that price.

The Philosophy of Hospitality

It is also among several Turkish restaurants listed and is found well outside the city’s prime zones. “It’s not about luxury. London is an pricey city. There is an belief that in an high-cost place you’re going to have the top service and best food but I do not believe in that,” says the owner.

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

The philosophy is echoed by the list’s curator, who remarked that if he was in a position of power, he would “require to make every chef in London come to this restaurant as a masterclass, to show them the traps of overcomplication, and to demonstrate what is possible if you do only a handful of – or three – things to their utmost 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 work at Michelin-starred establishments. “I am very happy of our restaurant and our mum,” adds her son.

A lot of restaurants need years to find their footing, but this eatery first opened its doors seven years ago. Its acclaim is owing to long, grinding, seven-day weeks of work.

“Our mum was really tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is made by hand; she would handle all of this. She is a single mum and she had a life outside work but her friends would support her to support her. She was raising children and a house to care for as well. Each of these roles made her into what she is now: a exceptional person,” he reflects.

A Accomplishment for the People

This restaurant’s accolade is set to have meaning beyond its own walls. “I believe a lot of people would be pleased, as I am, because the Turkish community is a major part of London,” says the owner, pointing out the greater significance of this gastronomic achievement.