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When curating a ranking of London’s best dining spots, one might foresee familiar award-winning venues. But, tucked high among these gastronomic giants is a simple salonu located in a outlying corner of northern London.

A Unexpected Recognition

The small Turkish restaurant, concentrating in the culinary delights of Mersin, a port city on Turkey’s south coast, has been crowned the 4th top restaurant in the metropolis by a influential culinary publication. The accolade has left the owners utterly astonished.

“I’m completely astonished,” remarks a family member, pointing to his family’s dedication that resulted in their humble shop earning such a prominent ranking on a notable 99-strong list.

A Appeal of Modesty

The small shop, which was a basic cafe before its change into a sought-after food hotspot, has maintained much of its former charm. It seats just over 20 people and, except for the impressive live cooking show, the interior remains largely unchanged. “It is a compact and cozy space,” says the owner.

The Namesake Dish: Tantuni

However, it’s focused on the cuisine, and this eatery certainly delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated delight. Choice of meat—lamb or lamb or chicken—is steamed to preserve a succulent consistency.

The meat is then tossed into a sizeable pan with flavours and oil, which are added in bit by bit. As the savoury mixture starts to simmer, homemade lavaş—a soft bread—is slapped on top to absorb all the juices. Thinly sliced onions and a handful of parsley are placed before the flavourful meat is rolled neatly inside.

It is usually eaten with a squeeze of lemon or some tangy accompaniments. The end result is a mighty slap of flavour, with gentle hints of sumac, punchy onions and spicy, paprika-laced oil bringing it all in harmony.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and aromatic brown butter. The respected food critic called this dish “one of London’s few flawless, impeccable dishes”.

When it comes to dessert, the eatery’s künefe is a treat. It is doused in a more modest amount of syrup than found elsewhere, imparting it a more intense, toastier and less sickly taste.

Outranking the Giants

Remarkably, this unassuming spot has outplaced several celebrated three-Michelin-starred establishments. It finds itself near the top of the list, just after other notable dining destinations.

While two people could easily leave the restaurant stuffed for under £25, comparable tasting menus at luxury establishments can cost many times that figure.

The Creed of Hospitality

The restaurant is also among several Turkish restaurants featured and is located well beyond the city’s central zones. “It is not about luxury. London is an costly city. It is expectation that in an expensive place you’re going to have the finest service and top food but I don’t agree with that,” states the owner.

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

This philosophy is shared by the list’s curator, who remarked that if he were in a position of authority, he would “make it mandatory to have every chef in London visit this restaurant as a masterclass, to teach them the traps of overthinking, and to reveal what is achievable if you do a few – or three – things to their very best”.

The Path of Dedication

In contrast to many chefs heading kitchens in the list’s top ten, the mastermind behind the food did not train at elite establishments. “I am really pleased of our restaurant and our mum,” concludes her son.

Many restaurants take years to become successful, but this eatery first opened its doors seven years ago. Its success is owing to long, grinding, seven-day weeks of work.

“My mum was very tired. She would buy ingredients in the morning and prepare the food in the afternoon. Everything is handmade; she would do all of this. She is a single mum and she managed a life outside work but her friends would visit to help her. She was raising children and a house to care for as well. Each of these duties made her into what she is now: a exceptional person,” he says.

An Achievement for the Community

The restaurant’s recognition is bound to echo beyond its own doors. “I believe numerous people would be proud, as I am, because the Turkish community is a major part of London,” notes the owner, emphasising the wider significance of this culinary honour.