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When compiling a list of London’s finest eateries, one might anticipate well-known high-end establishments. But, situated near the top among these food giants is a simple salonu situated in a outlying area of north London.

An Shocking Recognition

This little Turkish spot, concentrating in the street food of Mersin, a port city on Turkey’s southern coast, has been named the fourth finest restaurant in the metropolis by a influential food magazine. This accolade has made the owners utterly astonished.

“I am utterly astonished,” remarks a proprietor, pointing to his parents’ dedication that culminated in their modest place earning such a prominent position on a respected 99-strong list.

The Charm of Simplicity

The small shop, which was a simple cafe before its conversion into a buzzing spot, has kept much of its earlier charm. It fits just more than 20 people and, aside from the dazzling live cooking display, the layout remains essentially unchanged. “It is a tiny and intimate spot,” notes the owner.

The Signature Creation: Tantuni

In the end, it is focused on the food, and this eatery definitely delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated joy. Choice of meat—either lamb or chicken—is prepared via steaming to maintain a succulent texture.

It is then added into a sizeable pan with seasonings and oil, which are added in slowly. When the meaty mixture heats through, homemade lavaş—a thin, flexible bread—is placed on top to take in all the juices. Finely sliced onions and a dash of parsley go inside before the tasty meat is folded securely inside.

It is often enjoyed with a squeeze of lemon or some tangy accompaniments. The final product is a strong slap of flavour, with gentle hints of sumac, punchy onions and red, paprika-infused oil bringing it all together.

Other Than the Classic 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 respected food critic described this dish “a part of London’s few ideal, faultless dishes”.

When it comes to dessert, the eatery’s künefe goes down a treat. It is soaked in a more modest amount of syrup than found elsewhere, imparting it a deeper, toastier and not overly sweet flavour.

Outranking the Giants

Notably, this unassuming restaurant has been placed higher than several celebrated three-Michelin-starred venues. It finds itself just behind the summit of the list, trailing other notable dining destinations.

While two people could easily leave this place satisfied for less than £25, similar tasting menus at luxury establishments can run into many times that figure.

A Philosophy of Heart

It is also one of several Turkish restaurants included and is located well beyond the city’s most expensive zones. “It is not concerning luxury. London is an costly city. There is an belief that in an high-cost place you’re going to have the best service and finest food but I don’t believe in that,” explains the owner.

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

This sentiment is supported by the list’s compiler, who remarked that if he was in a position of power, he would “make it mandatory to make every chef in London visit this restaurant as a final lesson, to show them the traps of excess, and to demonstrate what is attainable if you do a few – or three – things to their very best”.

A Journey of Dedication

In contrast to most chefs managing kitchens in the list’s top ten, the head chef behind the food didn’t apprentice at elite establishments. “I am really proud of our restaurant and our mum,” concludes her son.

A lot of restaurants take years to find their footing, but this eatery first started seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of effort.

“Our mum would be extremely tired. She would source produce in the morning and make the food in the afternoon. Each item is handmade; she would manage all of this. She is a solo parent and she managed a life outside work but her friends would visit to encourage her. She had children and a house to manage as well. Each of these roles made her into what she is now: a remarkable person,” he says.

A Achievement for the Culture

This restaurant’s accolade is likely to have meaning beyond its own doors. “In my opinion numerous people would be proud, as I am, because the Turkish community is a huge part of London,” concludes the owner, pointing out the wider meaning of this culinary triumph.