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When assembling a roll of London’s best dining spots, one might anticipate familiar high-end names. However, tucked prominently among these gastronomic heavyweights is a unpretentious salonu situated in a far-flung part of north London.

A Shocking Honour

This small Turkish restaurant, focusing in the street food of Mersin, a port city on Turkey’s south coast, has been declared the fourth best restaurant in the city by a respected food magazine. The recognition has left the proprietors completely astonished.

“I’m totally shocked,” states the family member, referring to his family’s dedication that led to their modest shop achieving such a prominent spot on a respected 99-strong list.

A Appeal of Simplicity

This little venue, which started as a simple cafe before its change into a sought-after food hotspot, has retained much of its original feel. It accommodates just more than 20 people and, beyond the dazzling live cooking show, the layout remains mostly unchanged. “It is a tiny and intimate spot,” comments the owner.

The Star Dish: Tantuni

However, it is all down to the cuisine, and this eatery more than succeeds. The eatery’s signature dish, tantuni, is a uncomplicated pleasure. The meat—whether lamb or chicken—is cooked with steam to maintain a succulent texture.

It is then tossed into a sizeable pan with spices and oil, which are mixed in bit by bit. Once the savoury mixture bubbles up, handmade lavaş—a pliable bread—is laid on top to take in all the flavours. Finely sliced onions and a dash of parsley go inside before the flavourful meat is wrapped tightly inside.

It is often consumed with a squeeze of lemon or some tangy accompaniments. The final product is a powerful burst of flavour, with soft hints of sumac, bold onions and red, paprika-infused oil pulling it all together.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is sliced and crowned with yogurt, tomato sauce and aromatic brown butter. A respected food critic described this dish “one of London’s few flawless, impeccable dishes”.

When it comes to a sweet finish, the eatery’s künefe goes down a delight. It is coated in a more modest amount of syrup than usual, resulting in it a richer, toastier and less sickly taste.

Rising Above the Stars

Remarkably, this modest spot has ranked above several illustrious three-Michelin-starred venues. It finds itself close to the summit of the list, just after other notable dining destinations.

Whereas two people could easily leave the restaurant stuffed for below £25, comparable experiences at top-tier establishments can cost many times that price.

The Philosophy of Hospitality

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

“I believe what is most important is friendliness, friendliness and somewhere you can be yourself and be calm.”

The sentiment is shared by the list’s editor, who suggested that if he were in a position of authority, he would “require to have every chef in London come to this spot as a masterclass, to teach them the traps of overcomplication, and to show what is attainable if you do just one – or three – things to their utmost best”.

The Journey of Perseverance

Unlike most chefs heading kitchens in the list’s top ten, the head chef behind the food did not apprentice at elite establishments. “I am really pleased of our shop and our mum,” concludes her son.

Numerous restaurants take years to establish themselves, but this one first opened its doors seven years ago. Its popularity is thanks to long, grinding, seven-day weeks of effort.

“My mum would be extremely tired. She would go shopping in the morning and prepare the food in the afternoon. Everything is handmade; she would manage all of this. She is a single mum and she balanced a social life but her friends would visit to support her. She was raising children and a house to care for as well. Each of these roles made her into what she is now: a brilliant person,” he reflects.

An Achievement for the Culture

This restaurant’s accolade is bound to resonate beyond its own walls. “I think numerous people would be happy, as I am, because the Turkish community is a major part of London,” says the owner, pointing out the greater significance of this gastronomic achievement.