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When compiling a roll of London’s finest dining spots, one might anticipate well-known high-end venues. Yet, tucked near the top among these food titans is a modest salonu situated in a far-flung corner of north London.

An Surprise Accolade

The small Turkish eatery, specialising in the culinary delights of Mersin, a metropolis on Turkey’s southern coast, has been named the fourth best restaurant in the metropolis by a prominent food magazine. This honour has made the owners totally shocked.

“I’m totally surprised,” remarks a family member, pointing to his family’s relentless work that culminated in their modest place earning such a high spot on a notable 99-strong list.

The Appeal of Modesty

The small shop, which started as a simple cafe before its change into a buzzing food hotspot, has maintained much of its former character. It accommodates just over 20 people and, aside from the dazzling live cooking performance, the interior remains largely unchanged. “It is a compact and cozy space,” comments the owner.

The Namesake Creation: Tantuni

However, it’s focused on the cuisine, and this eatery certainly succeeds. The restaurant’s signature dish, tantuni, is a straightforward joy. The meat—lamb or lamb or chicken—is cooked with steam to maintain a succulent texture.

The meat is then added into a large pan with seasonings and oil, which are mixed in gradually. Once the meaty mixture starts to simmer, freshly made lavaş—a pliable bread—is laid on top to soak in all the juices. Finely sliced onions and a sprinkling of parsley go inside before the flavourful meat is rolled tightly inside.

It is typically consumed with a drop of lemon or some tangy accompaniments. The end result is a mighty punch of flavour, with subtle hints of sumac, bold onions and red, paprika-infused oil tying it all together.

Other Than the Classic Tantuni

Another option is yoğurtlu tantuni, where the savoury lavaş is cut up and topped with yogurt, tomato sauce and rich, nutty brown butter. A prominent food critic labelled this dish “a part of London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the eatery’s künefe proves a delight. It is doused in a more modest amount of syrup than usual, giving it a deeper, more aromatic and not overly sweet profile.

Surpassing the Titans

Remarkably, this modest spot has ranked above several renowned three-Michelin-starred venues. It finds itself near the top of the list, just after other notable dining destinations.

Whereas two people could easily leave the restaurant full for under £25, similar experiences at top-tier establishments can run into many times that amount.

The Ethos of Hospitality

It is also among several Turkish restaurants featured and is located well outside the city’s central zones. “It is not concerning luxury. London is an costly 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 believe in that,” says the owner.

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

This view is supported by the list’s curator, who suggested that if he were in a position of authority, he would “require to have every chef in London visit this restaurant as a final lesson, to show them the traps of overthinking, and to show what is attainable if you do a few – or three – things to their utmost best”.

The Path of Hard Work

In contrast to many chefs heading kitchens in the list’s top ten, the head chef behind the food did not work at Michelin-starred restaurants. “I am truly happy of our shop and our mum,” says her son.

Numerous restaurants require years to find their footing, but this eatery first opened its doors seven years ago. Its success is owing to long, grinding, seven-day weeks of work.

“Our mum would be really tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a solo parent and she had a life outside work but her friends would support her to help her. She had children and a house to care for as well. All of these responsibilities made her into what she is now: a remarkable person,” he says.

An Accomplishment for the Culture

The restaurant’s recognition is set to echo outside its own doors. “In my opinion numerous people would be pleased, as I am, because the Turkish community is a major part of London,” notes the owner, pointing out the greater significance of this culinary triumph.