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When compiling a ranking of London’s finest dining spots, one might expect well-known award-winning names. Yet, tucked near the top among these food giants is a modest salonu found in a outlying part of northern London.

A Shocking Recognition

The little Turkish restaurant, focusing in the specialties of Mersin, a city on Turkey’s south coast, has been crowned the fourth top restaurant in the metropolis by a prominent gastronomic guide. This honour has made the owners totally astonished.

“I am utterly astonished,” remarks a family member, alluding to his parents’ dedication that resulted in their small restaurant securing such a lofty spot on a respected 99-strong list.

The Character of Simplicity

This compact space, which was a basic cafe before its conversion into a buzzing destination, has kept much of its former charm. It accommodates just over 20 people and, beyond the dazzling live cooking show, the setup remains mostly unchanged. “It’s a tiny and intimate spot,” says the owner.

The Star Creation: Tantuni

In the end, it is focused on the fare, and this restaurant certainly delivers. The eatery’s signature dish, tantuni, is a straightforward delight. The meat—either lamb or chicken—is steamed to preserve a tender quality.

It is then added into a large pan with flavours and oil, which are incorporated in slowly. Once the flavourful mixture starts to simmer, freshly made lavaş—a thin, flexible bread—is laid on top to take in all the juices. Thinly sliced onions and a dash of parsley are added before the savoury meat is wrapped securely inside.

It is often eaten with a squeeze of lemon or some tangy accompaniments. The final product is a powerful punch of flavour, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil pulling it all in harmony.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic described this dish “one of London’s few ideal, faultless dishes”.

For sweets, the restaurant’s künefe is a treat. It is coated in a more modest amount of syrup than is typical, giving it a deeper, more aromatic and not overly sweet flavour.

Rising Above the Stars

Remarkably, this unassuming spot has been placed higher than several illustrious three-Michelin-starred venues. It finds itself just behind the summit of the list, trailing other notable dining destinations.

While two people could easily leave the restaurant satisfied for less than £25, comparable tasting menus at top-tier establishments can run into significantly more than that figure.

A Creed of Heart

It is also one of several Turkish restaurants featured and is found well beyond the city’s most expensive zones. “It is not concerning luxury. London is an expensive city. There is an belief that in an expensive place you’re going to have the top service and finest food but I don’t subscribe to that,” says the owner.

“I feel what is paramount is warmth, kindness and a place you can be yourself and be calm.”

This philosophy is echoed by the list’s editor, who suggested that if he was in a position of authority, he would “make it mandatory to make every chef in London train at this spot as a masterclass, to teach them the traps of excess, and to show what is achievable if you do only a handful of – or three – things to their absolute best”.

A Story of Dedication

In contrast to most chefs managing kitchens in the list’s top ten, the head chef behind the food did not apprentice at Michelin-starred restaurants. “I feel really happy of our shop and our mum,” says her son.

Many restaurants need years to establish themselves, but this eatery first opened its doors seven years ago. Its success is owing to tireless, seven-day weeks of dedication.

“Our mum would be extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. All of it is prepared manually; she would manage all of this. She is a single mother and she had a personal life but her friends would visit to encourage her. She was raising children and a house to look after as well. All of these roles forged her into what she is now: a brilliant person,” he says.

A Recognition for the Community

The restaurant’s success is set to echo outside its own walls. “I believe a lot of people would be pleased, as I am, because the Turkish community is a significant part of London,” notes the owner, pointing out the wider significance of this culinary honour.