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When compiling a ranking of London’s best dining spots, one might anticipate renowned high-end venues. However, nestled high among these gastronomic heavyweights is a simple salonu situated in a outlying area of north London.

An Shocking Honour

This little Turkish restaurant, concentrating in the street food of Mersin, a metropolis on Turkey’s southern coast, has been declared the fourth top restaurant in the metropolis by a respected culinary publication. This honour has left the family utterly shocked.

“I’m utterly shocked,” remarks a family member, referring to his family’s relentless work that led to their small place securing such a high spot on a notable 99-strong list.

A Appeal of Simplicity

The little venue, which started as a basic cafe before its change into a buzzing spot, has kept much of its earlier character. It fits just more than 20 people and, except for the impressive live cooking display, the layout remains mostly unchanged. “It’s a tiny and intimate spot,” notes the owner.

The Signature Creation: Tantuni

However, it’s all down to the fare, and this establishment more than excels. The restaurant’s eponymous dish, tantuni, is a simple pleasure. The meat—either lamb or chicken—is cooked with steam to keep a succulent texture.

The meat is then thrown into a sizeable pan with flavours and oil, which are added in bit by bit. Once the flavourful mixture bubbles up, handmade lavaş—a thin, flexible bread—is placed on top to soak in all the flavours. Finely sliced onions and a sprinkling of parsley are placed before the flavourful meat is folded tightly inside.

The wrap is usually eaten with a drizzle of lemon or some pickles. The final product is a powerful punch of taste, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil pulling it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. The respected food critic called this dish “a part of London’s few perfect, no-notes dishes”.

For a sweet finish, the eatery’s künefe proves a delight. It is doused in lighter syrup than is typical, resulting in it a more intense, nuttier and not overly sweet profile.

Rising Above the Stars

Remarkably, this modest spot has outplaced several celebrated three-Michelin-starred venues. It finds itself just behind the summit of the list, following other high-profile dining destinations.

Whereas two people could easily leave the restaurant satisfied for below £25, similar tasting menus at top-tier establishments can start at many times that amount.

The Ethos of Hospitality

The restaurant is also among several Turkish restaurants listed and is found well outside the city’s central zones. “It’s not concerning luxury. London is an pricey city. There is an expectation that in an high-cost place you’re going to have the finest service and top food but I don’t believe in that,” states the owner.

“I feel what is most important is friendliness, kindness and a place you can be yourself and feel calm.”

The philosophy is shared by the list’s editor, who remarked that if he were in a role of authority, he would “make it mandatory to have every chef in London train at this restaurant as a final lesson, to teach them the dangers of overcomplication, and to demonstrate what is achievable if you do a few – or three – things to their utmost best”.

A Story of Hard Work

In contrast to many chefs heading kitchens in the list’s top ten, the driving force behind the food didn’t train at Michelin-starred establishments. “I am very happy of our shop and our mum,” concludes her son.

Numerous restaurants need years to establish themselves, but this one first launched seven years ago. Its success is due to relentless, seven-day weeks of work.

“My mum would be very tired. She would buy ingredients in the morning and create the food in the afternoon. Everything is handmade; she would manage all of this. She is a single mother and she balanced a life outside work but her friends would support her to help her. She was raising children and a house to manage as well. Each of these duties forged her into what she is now: a exceptional person,” he reflects.

An Accomplishment for the Culture

The restaurant’s accolade is likely to resonate outside its own walls. “I believe numerous people would be proud, as I am, because the Turkish community is a major part of London,” says the owner, emphasising the greater meaning of this gastronomic honour.