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Whenever assembling a roll of London’s finest dining spots, one might foresee well-known high-end names. However, tucked high among these food titans is a unpretentious salonu located in a distant corner of northern London.

An Surprise Honour

This little Turkish restaurant, focusing in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the 4th finest restaurant in the metropolis by a respected gastronomic guide. The honour has made the family completely surprised.

“I am completely shocked,” remarks a family member, pointing to his family’s relentless work that led to their humble place earning such a prominent position on a respected 99-strong list.

The Charm of Modesty

This little venue, which used to be a simple cafe before its change into a buzzing destination, has maintained much of its original character. It accommodates just over 20 people and, aside from the impressive live cooking show, the interior remains essentially unchanged. “It’s a compact and cozy place,” says the owner.

The Signature Offering: Tantuni

Ultimately, it is all down to the food, and this establishment definitely delivers. The restaurant’s namesake dish, tantuni, is a straightforward delight. The meat—lamb or lamb or chicken—is steamed to keep a moist, juicy quality.

The meat is then added into a large pan with spices and oil, which are incorporated in slowly. When the flavourful mixture starts to simmer, freshly made lavaş—a pliable bread—is placed on top to take in all the flavours. Finely sliced onions and a handful of parsley are added before the savoury meat is wrapped neatly inside.

It is often enjoyed with a drop of lemon or some tangy accompaniments. The outcome is a strong burst of flavour, with soft hints of sumac, punchy onions and spicy, paprika-laced oil pulling it all together.

Beyond the Basic Tantuni

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

For dessert, the restaurant’s künefe is a delight. It is coated in less syrup than is typical, giving it a more intense, more aromatic and more balanced profile.

Rising Above the Stars

Remarkably, this unassuming restaurant has ranked above several renowned three-Michelin-starred restaurants. It finds itself just behind the peak of the list, just after other esteemed dining destinations.

Whereas two people could easily leave this place stuffed for under £25, equivalent meals at luxury establishments can cost many times that price.

The Ethos of Warmth

The restaurant is also one of several Turkish restaurants featured and is found well beyond the city’s central zones. “It is not concerning luxury. London is an expensive city. There is an belief that in an expensive place you’re going to have the top service and best food but I don’t subscribe to that,” explains the owner.

“I feel what is most important is hospitality, a welcoming atmosphere and a place you can be yourself and be calm.”

The philosophy is echoed by the list’s editor, who stated that if he were in a position of power, he would “require to have every chef in London train at this restaurant as a finishing school, to show them the traps of overcomplication, and to show what is attainable if you do only a handful of – or three – things to their absolute best”.

The Journey of Hard Work

In contrast to many chefs running kitchens in the list’s highest ranks, the mastermind behind the food did not train at Michelin-starred restaurants. “I am truly happy of our shop and our mum,” concludes her son.

Many restaurants need years to find their footing, but this one first launched seven years ago. Its popularity is owing to relentless, seven-day weeks of work.

“My mum was extremely tired. She would go shopping in the morning and make the food in the afternoon. Everything is handmade; she would do all of this. She is a single mother and she had a life outside work but her friends would visit to encourage her. She was raising children and a house to care for as well. All of these roles forged her into what she is now: a remarkable person,” he says.

A Achievement for the People

The restaurant’s accolade is set to echo outside its own walls. “I think many people would be happy, as I am, because the Turkish community is a huge part of London,” notes the owner, emphasising the greater significance of this culinary triumph.