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Whenever compiling a list of London’s best restaurants, one might anticipate familiar award-winning establishments. But, nestled high among these gastronomic heavyweights is a simple salonu found in a distant part of north London.

An Shocking Accolade

The little Turkish restaurant, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the fourth best restaurant in the city by a influential culinary publication. The honour has left the family utterly shocked.

“I’m utterly surprised,” remarks the family member, referring to his parents’ dedication that led to their humble restaurant achieving such a prominent position on a notable 99-strong list.

The Charm of Simplicity

This small shop, which used to be a simple cafe before its change into a buzzing food hotspot, has retained much of its original feel. It accommodates just more than 20 people and, except for the dazzling live cooking display, the interior remains essentially unchanged. “It is a compact and cozy place,” comments the owner.

A Namesake Creation: Tantuni

However, it’s focused on the cuisine, and this restaurant certainly delivers. The restaurant’s signature dish, tantuni, is a simple pleasure. Choice of meat—whether lamb or chicken—is steamed to preserve a moist, juicy consistency.

The meat is then tossed into a large pan with spices and oil, which are mixed in slowly. When the meaty mixture starts to simmer, handmade lavaş—a pliable bread—is placed on top to absorb all the juices. Finely sliced onions and a handful of parsley go inside before the flavourful meat is rolled neatly inside.

It is typically consumed with a squeeze of lemon or some pickles. The final product is a powerful punch of taste, with subtle hints of sumac, punchy onions and rich, paprika-red oil tying it all in harmony.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic described this dish “one of London’s few perfect, no-notes dishes”.

When it comes to a sweet finish, the eatery’s künefe is a delight. It is doused in less syrup than usual, giving it a deeper, more aromatic and not overly sweet profile.

Surpassing the Giants

Notably, this unassuming spot has ranked above several illustrious three-Michelin-starred venues. It finds itself just behind the summit of the list, trailing other esteemed dining destinations.

Whereas two people could readily leave this place stuffed for less than £25, comparable experiences at top-tier establishments can run into many times that price.

The Philosophy of Hospitality

The restaurant is also among several Turkish restaurants featured and is located well outside the city’s central zones. “It is not focused on luxury. London is an pricey city. It is assumption that in an high-cost place you’re going to have the finest service and top food but I do not agree with that,” states the owner.

“I feel what is most important is hospitality, kindness and somewhere you can be yourself and be calm.”

The sentiment is supported by the list’s editor, who stated that if he was in a position of authority, he would “insist to make every chef in London visit this restaurant as a finishing school, to teach them the dangers of overthinking, and to show what is possible if you do a few – or three – things to their utmost best”.

A Journey of Hard Work

Unlike most chefs heading kitchens in the list’s top ten, the driving force behind the food did not train at Michelin-starred restaurants. “I feel really pleased of our shop and our mum,” adds her son.

A lot of restaurants require years to establish themselves, but this eatery first started seven years ago. Its popularity is owing to relentless, seven-day weeks of work.

“My mum used to be extremely tired. She would go shopping in the morning and create the food in the afternoon. Everything is made by hand; she would do all of this. She is a single mum and she managed a life outside work but her friends would visit to support her. She was raising children and a house to look after as well. All of these roles shaped her into what she is now: a exceptional person,” he shares.

A Achievement for the Culture

This restaurant’s recognition is bound to echo beyond its own premises. “I believe numerous people would be proud, as I am, because the Turkish community is a huge part of London,” says the owner, emphasising the greater significance of this gastronomic honour.