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When curating a roll of London’s best restaurants, one might anticipate renowned Michelin-starred establishments. Yet, nestled near the top among these food giants is a simple salonu situated in a distant part of northern London.

An Shocking Recognition

This compact Turkish spot, specialising in the culinary delights of Mersin, a city on Turkey’s southern coast, has been named the fourth best restaurant in the metropolis by a respected gastronomic guide. This recognition has left the family totally shocked.

“I am completely surprised,” states the family member, pointing to his parents’ dedication that culminated in their humble shop earning such a prominent position on a prestigious 99-strong list.

The Charm of Simplicity

The small shop, which was a simple cafe before its transformation into a buzzing spot, has kept much of its earlier character. It accommodates just over 20 people and, aside from the dazzling live cooking display, the layout remains largely unchanged. “It is a tiny and intimate spot,” comments the owner.

The Star Creation: Tantuni

In the end, it’s all down to the food, and this eatery definitely succeeds. The eatery’s namesake dish, tantuni, is a uncomplicated joy. The meat—either lamb or chicken—is prepared via steaming to keep a moist, juicy quality.

It is then tossed into a large pan with flavours and oil, which are added in gradually. Once the meaty mixture heats through, homemade lavaş—a soft bread—is placed on top to absorb all the flavours. Finely sliced onions and a dash of parsley go inside before the tasty meat is folded neatly inside.

The wrap is often eaten with a squeeze of lemon or some tangy accompaniments. The end result is a powerful punch of flavour, with soft hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all together.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and cooked, nutty browned butter. The prominent food critic described this dish “a part of London’s few perfect, no-notes dishes”.

When it comes to dessert, the eatery’s künefe goes down a delight. It is soaked in less syrup than is typical, resulting in it a deeper, toastier and less sickly taste.

Surpassing the Giants

Remarkably, this modest restaurant has outplaced several illustrious three-Michelin-starred restaurants. It finds itself just behind the top of the list, just after other esteemed dining destinations.

While two people could easily leave this place full for under £25, comparable experiences at luxury establishments can start at significantly more than that amount.

The Ethos of Hospitality

It is also one of several Turkish restaurants included and is located well beyond the city’s central zones. “It’s not about luxury. London is an pricey city. It is belief that in an expensive place you’re going to have the best service and best food but I don’t agree with that,” states the owner.

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

The sentiment is shared by the list’s editor, who suggested that if he were in a role of authority, he would “insist to have every chef in London train at this spot as a masterclass, to teach them the dangers of excess, and to show what is possible if you do just one – or three – things to their absolute best”.

A Story of Dedication

Unlike most chefs managing kitchens in the list’s highest ranks, the driving force behind the food did not apprentice at Michelin-starred establishments. “I am really proud of our restaurant and our mum,” concludes her son.

Numerous restaurants take years to become successful, but this eatery first opened its doors seven years ago. Its acclaim is thanks to long, grinding, seven-day weeks of dedication.

“My mum was really tired. She would buy ingredients in the morning and prepare the food in the afternoon. Each item is prepared manually; she would do all of this. She is a single mum and she had a life outside work but her friends would support her to encourage her. She had children and a house to care for as well. All of these roles made her into what she is now: a exceptional person,” he shares.

A Accomplishment for the Culture

The restaurant’s accolade is bound to echo outside its own walls. “I believe numerous people would be proud, as I am, because the Turkish community is a huge part of London,” notes the owner, pointing out the wider importance of this culinary triumph.