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When assembling a list of London’s best eateries, one might foresee well-known award-winning establishments. Yet, tucked near the top among these food heavyweights is a modest salonu situated in a distant corner of north London.

An Shocking Honour

This compact Turkish spot, specialising in the specialties of Mersin, a city on Turkey’s Mediterranean coast, has been declared the fourth finest restaurant in the capital by a respected culinary publication. The honour has left the family completely shocked.

“I am utterly surprised,” remarks a family member, alluding to his family’s dedication that resulted in their modest place earning such a prominent position on a respected 99-strong list.

A Character of Simplicity

This little venue, which was a simple cafe before its conversion into a popular destination, has maintained much of its original feel. It accommodates just over 20 people and, beyond the impressive live cooking display, the layout remains essentially unchanged. “It’s a tiny and intimate space,” notes the owner.

The Signature Creation: Tantuni

However, it’s all about the food, and this establishment definitely delivers. The eatery’s signature dish, tantuni, is a straightforward joy. The meat—lamb or lamb or chicken—is cooked with steam to maintain a moist, juicy quality.

It is then tossed into a sizeable pan with flavours and oil, which are incorporated in gradually. As the meaty mixture bubbles up, homemade lavaş—a thin, flexible bread—is laid on top to soak in all the juices. Thinly sliced onions and a sprinkling of parsley are placed before the savoury meat is wrapped securely inside.

The wrap is typically consumed with a drop of lemon or some pickles. The outcome is a mighty slap of flavour, with subtle hints of sumac, sharp onions and red, paprika-infused oil pulling it all together.

Other Than the Classic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic labelled this dish “among London’s few ideal, faultless dishes”.

For sweets, the eatery’s künefe is a delight. It is doused in less syrup than found elsewhere, imparting it a more intense, more aromatic and less sickly taste.

Surpassing the Titans

Remarkably, this unassuming spot has outplaced several illustrious three-Michelin-starred restaurants. It finds itself close to the summit of the list, just after other notable dining destinations.

While two people could readily leave the restaurant stuffed for under £25, comparable meals at top-tier establishments can start at many times that figure.

A Ethos of Warmth

The restaurant is also among several Turkish restaurants included and is located well outside the city’s prime zones. “It’s not focused on luxury. London is an expensive city. It is assumption that in an expensive place you’re going to have the top service and finest food but I don’t agree with that,” says the owner.

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

The view is echoed by the list’s compiler, who stated that if he were in a role of authority, he would “require to have every chef in London come to this spot as a final lesson, to show them the dangers of excess, and to reveal what is attainable if you do a few – or three – things to their utmost best”.

A Path of Hard Work

In contrast to most chefs managing kitchens in the list’s top ten, the head chef behind the food did not train at elite restaurants. “I feel very pleased of our restaurant and our mum,” concludes her son.

Numerous restaurants take years to establish themselves, but this eatery first started seven years ago. Its popularity is owing to long, grinding, seven-day weeks of dedication.

“Our mum was extremely tired. She would go shopping in the morning and make the food in the afternoon. Each item is prepared manually; she would do all of this. She is a solo parent and she managed a personal life but her friends would visit to encourage her. She was raising children and a house to manage as well. Each of these roles made her into what she is now: a exceptional person,” he shares.

An Accomplishment for the Community

The restaurant’s success is bound to resonate beyond its own walls. “I believe a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the greater meaning of this gastronomic triumph.