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Whenever compiling a list of London’s best restaurants, one might foresee well-known high-end establishments. However, nestled high among these culinary heavyweights is a simple salonu found in a outlying part of northern London.

An Shocking Accolade

This small Turkish eatery, specialising in the street food of Mersin, a metropolis on Turkey’s southern coast, has been declared the 4th finest restaurant in the metropolis by a respected culinary publication. This honour has made the family utterly astonished.

“I’m utterly surprised,” states the proprietor, pointing to his parents’ relentless work that led to their small restaurant securing such a lofty position on a respected 99-strong list.

The Charm of Modesty

The small shop, which used to be a simple cafe before its conversion into a buzzing food hotspot, has kept much of its original character. It accommodates just more than 20 people and, aside from the impressive live cooking performance, the interior remains mostly unchanged. “It is a small and stocky space,” comments the owner.

The Namesake Creation: Tantuni

Ultimately, it is all down to the fare, and this eatery definitely excels. The eatery’s signature dish, tantuni, is a simple pleasure. The meat—lamb or lamb or chicken—is cooked with steam to maintain a tender quality.

The meat is then thrown into a large pan with flavours and oil, which are incorporated in bit by bit. As the meaty mixture starts to simmer, homemade lavaş—a soft bread—is placed on top to take in all the aromas. Finely sliced onions and a sprinkling of parsley are placed before the tasty meat is rolled securely inside.

The wrap is often enjoyed with a squeeze of lemon or some tangy accompaniments. The outcome is a strong burst of taste, with gentle hints of sumac, punchy onions and spicy, paprika-laced oil pulling it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the savoury lavaş is cut up and topped with yogurt, tomato sauce and cooked, nutty browned butter. The leading food critic called this dish “among London’s few perfect, no-notes dishes”.

When it comes to sweets, the eatery’s künefe proves a delight. It is coated in less syrup than found elsewhere, imparting it a deeper, more aromatic and more balanced profile.

Rising Above the Giants

Remarkably, this modest restaurant has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself near the summit of the list, following other high-profile dining destinations.

While two people could readily leave this place full for under £25, equivalent meals at top-tier establishments can start at significantly more than that price.

The Ethos of Heart

It is also part of several Turkish restaurants featured and is situated well beyond the city’s central zones. “It is not about luxury. London is an pricey city. There is an belief that in an expensive place you’re going to have the best service and best food but I don’t subscribe to that,” says the owner.

“I feel what is crucial is friendliness, a welcoming atmosphere and somewhere you can be yourself and be calm.”

This sentiment is echoed by the list’s editor, who suggested that if he were in a role of power, he would “insist to make every chef in London visit this spot as a masterclass, to show them the dangers of overcomplication, and to reveal what is achievable if you do just one – or three – things to their very best”.

The Journey of Perseverance

In contrast to most chefs running kitchens in the list’s highest ranks, the mastermind behind the food did not train at fancy establishments. “I feel really happy of our restaurant and our mum,” concludes her son.

Many restaurants take years to establish themselves, but this eatery first started seven years ago. Its acclaim is due to tireless, seven-day weeks of work.

“My mum would be really tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is prepared manually; she would handle all of this. She is a single mother and she had a personal life but her friends would support her to help her. She had children and a house to care for as well. All of these responsibilities forged her into what she is now: a exceptional person,” he reflects.

A Accomplishment for the Community

The restaurant’s recognition is bound to resonate outside its own walls. “I believe a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the wider meaning of this culinary achievement.