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Whenever curating a roll of London’s top restaurants, one might foresee renowned high-end establishments. Yet, nestled high among these gastronomic titans is a unpretentious salonu found in a distant corner of northern London.

An Surprise Recognition

The compact Turkish eatery, concentrating in the specialties of Mersin, a port city on Turkey’s southern coast, has been declared the fourth best restaurant in the capital by a respected food magazine. The recognition has left the owners totally surprised.

“I’m completely shocked,” says the family member, alluding to his family’s dedication that resulted in their modest place achieving such a lofty spot on a prestigious 99-strong list.

A Appeal of Simplicity

This small shop, which used to be a simple cafe before its conversion into a sought-after food hotspot, has kept much of its earlier charm. It accommodates just over 20 people and, except for the vibrant live cooking show, the layout remains mostly unchanged. “It’s a tiny and intimate place,” notes the owner.

The Signature Offering: Tantuni

However, it is focused on the cuisine, and this establishment definitely excels. The eatery’s namesake dish, tantuni, is a uncomplicated delight. Choice of meat—whether lamb or chicken—is cooked with steam to maintain a tender quality.

It is then thrown into a large pan with flavours and oil, which are incorporated in gradually. As the flavourful mixture heats through, homemade lavaş—a thin, flexible bread—is placed on top to absorb all the juices. Thinly sliced onions and a dash of parsley are placed before the flavourful meat is rolled securely inside.

It is usually eaten with a squeeze of lemon or some pickles. The end result is a mighty burst of taste, with subtle hints of sumac, punchy onions and spicy, paprika-laced oil pulling it all together.

Beyond the Basic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is sliced and topped with yogurt, tomato sauce and aromatic brown butter. The respected food critic labelled this dish “a part of London’s few perfect, no-notes dishes”.

When it comes to dessert, the restaurant’s künefe proves a treat. It is doused in less syrup than found elsewhere, resulting in it a richer, toastier and more balanced profile.

Outranking the Giants

Interestingly, this unassuming restaurant has been placed higher than several renowned three-Michelin-starred venues. It finds itself close to the top of the list, following other esteemed dining destinations.

While two people could readily leave the restaurant stuffed for less than £25, equivalent experiences at high-end establishments can start at significantly more than that price.

A Ethos of Heart

It is also one of several Turkish restaurants featured and is situated well outside the city’s prime zones. “It is not focused on luxury. London is an pricey city. There is an assumption that in an high-cost place you’re going to have the best service and top food but I do not subscribe to that,” states the owner.

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

The view is echoed by the list’s compiler, who remarked that if he were in a position of authority, he would “require to have every chef in London visit this restaurant as a final lesson, to teach them the pitfalls of overcomplication, and to reveal what is attainable if you do a few – or three – things to their utmost best”.

The Path of Perseverance

Unlike many chefs heading kitchens in the list’s top ten, the head chef behind the food did not work at elite restaurants. “I am really pleased of our shop and our mum,” says her son.

Many restaurants require years to establish themselves, but this eatery first started seven years ago. Its success is due to tireless, seven-day weeks of work.

“My mum used to be very tired. She would source produce 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 balanced a life outside work but her friends would come here to help her. She had children and a house to look after as well. All of these responsibilities made her into what she is now: a remarkable person,” he says.

A Achievement for the Culture

The restaurant’s success is set to echo outside its own doors. “I think many people would be pleased, as I am, because the Turkish community is a major part of London,” notes the owner, highlighting the broader importance of this gastronomic honour.