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When compiling a list of London’s best eateries, one might anticipate well-known award-winning names. But, nestled high among these gastronomic giants is a simple salonu located in a outlying area of north London.

A Shocking Accolade

This compact Turkish restaurant, concentrating in the street food of Mersin, a metropolis on Turkey’s southern coast, has been declared the fourth best restaurant in the city by a influential gastronomic guide. This honour has left the proprietors totally surprised.

“I’m completely surprised,” says a proprietor, referring to his parents’ dedication that culminated in their modest place earning such a prominent ranking on a notable 99-strong list.

A Appeal of Modesty

This compact space, which was a basic cafe before its transformation into a popular spot, has maintained much of its former feel. It accommodates just more than 20 people and, aside from the vibrant live cooking performance, the interior remains essentially unchanged. “It’s a compact and cozy spot,” comments the owner.

A Signature Offering: Tantuni

However, it’s all about the cuisine, and this restaurant more than excels. The restaurant’s signature dish, tantuni, is a simple delight. Choice of meat—lamb or lamb or chicken—is cooked with steam to preserve a succulent consistency.

It is then added into a massive pan with spices and oil, which are added in slowly. Once the flavourful mixture bubbles up, handmade lavaş—a pliable bread—is laid on top to take in all the flavours. Thinly sliced onions and a sprinkling of parsley go inside before the savoury meat is folded neatly inside.

It is often enjoyed with a squeeze of lemon or some pickles. The outcome is a mighty burst of flavour, with soft hints of sumac, punchy onions and red, paprika-infused oil bringing it all in harmony.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is chopped and finished with yogurt, tomato sauce and cooked, nutty browned butter. A leading food critic described this dish “among London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the eatery’s künefe goes down a treat. It is soaked in less syrup than usual, giving it a more intense, more aromatic and less sickly flavour.

Surpassing the Titans

Interestingly, this unassuming spot has outplaced several renowned three-Michelin-starred venues. It finds itself near the top of the list, just after other notable dining destinations.

While two people could easily leave the restaurant full for under £25, comparable experiences at top-tier establishments can cost significantly more than that figure.

A Creed of Hospitality

It is also one of several Turkish restaurants listed and is located well outside the city’s prime zones. “It is not about luxury. London is an pricey city. It is expectation that in an high-cost place you’re going to have the best service and best food but I don’t agree with that,” states the owner.

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

The philosophy is shared by the list’s curator, who stated that if he was in a role of authority, he would “insist to have every chef in London come to this spot as a finishing school, to show them the pitfalls of excess, and to demonstrate what is achievable if you do only a handful of – or three – things to their utmost best”.

A Journey of Perseverance

Unlike many chefs running kitchens in the list’s top ten, the mastermind behind the food didn’t train at fancy restaurants. “I am very pleased of our restaurant and our mum,” says her son.

Many restaurants take years to find their footing, but this one first opened its doors seven years ago. Its success is thanks to long, grinding, seven-day weeks of effort.

“My mum was really tired. She would go shopping in the morning and prepare the food in the afternoon. Everything is prepared manually; she would do all of this. She is a solo parent and she managed a personal life but her friends would support her to support her. She had children and a house to manage as well. All of these duties forged her into what she is now: a remarkable person,” he shares.

A Recognition for the Community

This restaurant’s accolade is set to have meaning beyond its own premises. “I believe many people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, pointing out the broader meaning of this culinary honour.