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When compiling a roll of London’s best dining spots, one might foresee well-known award-winning names. Yet, tucked high among these culinary titans is a modest salonu situated in a far-flung corner of northern London.

A Unexpected Recognition

The little Turkish restaurant, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s south coast, has been declared the 4th top restaurant in the city by a prominent gastronomic guide. The accolade has made the proprietors utterly surprised.

“I am completely surprised,” remarks the proprietor, alluding to his family’s dedication that resulted in their modest shop securing such a lofty ranking on a respected 99-strong list.

The Character of Simplicity

The compact space, which was a basic cafe before its transformation into a popular spot, has kept much of its original charm. It accommodates just more than 20 people and, except for the vibrant live cooking display, the setup remains mostly unchanged. “It is a compact and cozy spot,” says the owner.

The Namesake Dish: Tantuni

In the end, it is focused on the cuisine, and this eatery definitely excels. The eatery’s eponymous dish, tantuni, is a simple pleasure. The meat—lamb or lamb or chicken—is prepared via steaming to maintain a moist, juicy texture.

It is then added into a massive pan with flavours and oil, which are incorporated in gradually. When the meaty mixture heats through, homemade lavaş—a pliable bread—is placed on top to take in all the juices. Thinly sliced onions and a sprinkling of parsley are added before the savoury meat is wrapped securely inside.

It is typically consumed with a squeeze of lemon or some tangy accompaniments. The final product is a strong slap of taste, with gentle hints of sumac, sharp onions and red, paprika-infused oil pulling it all together.

Beyond the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and crowned with yogurt, tomato sauce and cooked, nutty browned butter. The respected food critic labelled this dish “a part of London’s few flawless, impeccable dishes”.

When it comes to a sweet finish, the restaurant’s künefe is a treat. It is coated in lighter syrup than is typical, resulting in it a deeper, nuttier and not overly sweet taste.

Rising Above the Giants

Remarkably, this modest spot has ranked above several illustrious three-Michelin-starred venues. It finds itself near the peak of the list, trailing other notable dining destinations.

Whereas two people could readily leave the restaurant stuffed for under £25, similar experiences at high-end establishments can run into significantly more than that figure.

The Philosophy of Warmth

The restaurant is also one of several Turkish restaurants listed and is located well beyond the city’s prime zones. “It is not focused on luxury. London is an pricey city. It is expectation that in an high-cost place you’re going to have the finest service and finest food but I do not agree with that,” explains the owner.

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

This sentiment is echoed by the list’s editor, who stated that if he was in a position of authority, he would “insist to have every chef in London come to this restaurant as a final lesson, to teach them the traps of excess, and to show what is achievable if you do a few – or three – things to their utmost best”.

A Journey of Hard Work

In contrast to many chefs managing kitchens in the list’s top ten, the driving force behind the food didn’t work at Michelin-starred restaurants. “I am really proud of our shop and our mum,” concludes her son.

Numerous restaurants require years to become successful, but this one first opened its doors seven years ago. Its popularity is due to relentless, seven-day weeks of effort.

“My mum would be really tired. She would source produce in the morning and make the food in the afternoon. Each item is handmade; she would handle all of this. She is a single mum and she balanced a personal life but her friends would visit to support her. She had children and a house to care for as well. All of these duties shaped her into what she is now: a remarkable person,” he shares.

A Achievement for the Community

This restaurant’s success is likely to echo outside its own premises. “I think many people would be happy, as I am, because the Turkish community is a huge part of London,” notes the owner, highlighting the wider significance of this culinary triumph.