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When assembling a roll of London’s best dining spots, one might expect familiar award-winning establishments. However, tucked near the top among these gastronomic giants is a modest salonu situated in a outlying corner of northern London.

An Shocking Accolade

The little Turkish spot, concentrating in the specialties of Mersin, a metropolis on Turkey’s southern coast, has been crowned the 4th finest restaurant in the metropolis by a influential culinary publication. This recognition has left the family completely astonished.

“I’m totally astonished,” remarks a proprietor, pointing to his family’s relentless work that resulted in their modest shop achieving such a prominent ranking on a respected 99-strong list.

A Appeal of Simplicity

The little venue, which was a basic cafe before its change into a popular destination, has retained much of its earlier charm. It accommodates just more than 20 people and, aside from the vibrant live cooking show, the layout remains largely unchanged. “It is a compact and cozy space,” says the owner.

The Signature Offering: Tantuni

However, it’s all about the fare, and this restaurant certainly succeeds. The eatery’s eponymous dish, tantuni, is a uncomplicated delight. The meat—lamb or lamb or chicken—is cooked with steam to maintain a succulent quality.

It is then thrown into a massive pan with spices and oil, which are added in slowly. As the meaty mixture heats through, homemade lavaş—a pliable bread—is slapped on top to take in all the aromas. Thinly sliced onions and a sprinkling of parsley are added before the savoury meat is rolled securely inside.

It is often consumed with a drop of lemon or some tangy accompaniments. The end result is a mighty burst of taste, with subtle hints of sumac, bold onions and spicy, paprika-laced oil bringing it all in harmony.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is cut up and topped with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic labelled this dish “among London’s few perfect, no-notes dishes”.

When it comes to dessert, the eatery’s künefe is a treat. It is doused in lighter syrup than is typical, resulting in it a more intense, toastier and not overly sweet flavour.

Outranking the Giants

Interestingly, this unassuming restaurant has ranked above several renowned three-Michelin-starred restaurants. It finds itself near the summit of the list, just after other esteemed dining destinations.

Whereas two people could easily leave the restaurant satisfied for below £25, equivalent tasting menus at luxury establishments can run into significantly more than that price.

A Philosophy of Hospitality

The restaurant is also one of several Turkish restaurants listed and is located well outside the city’s most expensive zones. “It is not about luxury. London is an expensive city. It is assumption that in an high-cost place you’re going to have the top service and top food but I do not believe in that,” says the owner.

“I feel what is most important is hospitality, a welcoming atmosphere and a place you can be yourself and be calm.”

The view is echoed by the list’s compiler, who suggested that if he were in a role of power, he would “make it mandatory to have every chef in London train at this spot as a final lesson, to show them the pitfalls of overcomplication, and to reveal what is achievable if you do only a handful of – or three – things to their very best”.

A Journey of Dedication

Unlike most chefs running kitchens in the list’s highest ranks, the driving force behind the food did not work at elite establishments. “I feel very pleased of our shop and our mum,” concludes her son.

Many restaurants take years to become successful, but this one first started seven years ago. Its acclaim is due to tireless, seven-day weeks of effort.

“Our mum was very tired. She would source produce in the morning and create the food in the afternoon. Everything is made by hand; she would manage all of this. She is a solo parent and she had a life outside work but her friends would visit to help her. She had children and a house to manage as well. All of these responsibilities shaped her into what she is now: a brilliant person,” he shares.

An Accomplishment for the Community

This restaurant’s recognition is set to resonate outside its own walls. “I think a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the greater meaning of this culinary triumph.