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Whenever compiling a ranking of London’s finest restaurants, one might anticipate renowned Michelin-starred names. However, tucked near the top among these food heavyweights is a modest salonu situated in a far-flung corner of north London.

A Surprise Accolade

This compact Turkish restaurant, focusing in the culinary delights of Mersin, a port city on Turkey’s south coast, has been named the fourth best restaurant in the metropolis by a influential gastronomic guide. The accolade has made the family completely astonished.

“I am completely surprised,” remarks a owner’s son, referring to his family’s hard graft that culminated in their small place earning such a prominent ranking on a notable 99-strong list.

A Appeal of Modesty

This little venue, which started as a basic cafe before its conversion into a sought-after destination, has kept much of its earlier feel. It seats just over 20 people and, beyond the vibrant live cooking display, the interior remains largely unchanged. “It is a compact and cozy space,” notes the owner.

The Signature Creation: Tantuni

However, it’s focused on the cuisine, and this restaurant definitely succeeds. The restaurant’s signature dish, tantuni, is a straightforward joy. Choice of meat—whether lamb or chicken—is steamed to maintain a moist, juicy quality.

It is then tossed into a massive pan with spices and oil, which are incorporated in bit by bit. Once the savoury mixture heats through, freshly made lavaş—a pliable bread—is laid on top to take in all the aromas. Thinly sliced onions and a dash of parsley go inside before the flavourful meat is wrapped securely inside.

The wrap is typically enjoyed with a drizzle of lemon or some tangy accompaniments. The outcome is a powerful burst of flavour, with gentle hints of sumac, bold onions and red, paprika-infused oil pulling it all in harmony.

Other Than the Basic Tantuni

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

When it comes to a sweet finish, the restaurant’s künefe is a treat. It is soaked in lighter syrup than is typical, giving it a deeper, toastier and not overly sweet profile.

Outranking the Giants

Notably, this modest spot has been placed higher than several illustrious three-Michelin-starred establishments. It finds itself just behind the peak of the list, trailing other high-profile dining destinations.

Whereas two people could easily leave the restaurant stuffed for below £25, comparable meals at high-end establishments can run into significantly more than that price.

The Creed of Heart

It is also among several Turkish restaurants featured and is located well beyond the city’s central zones. “It’s not focused on luxury. London is an expensive city. It is expectation that in an expensive place you’re going to have the best service and best food but I do not subscribe to that,” states the owner.

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

The sentiment is supported by the list’s compiler, who remarked that if he was in a role of power, he would “require to make every chef in London train at this restaurant as a masterclass, to show them the traps of overcomplication, and to demonstrate what is attainable if you do just one – or three – things to their utmost best”.

The Story of Hard Work

Unlike many chefs heading kitchens in the list’s top ten, the head chef behind the food didn’t apprentice at elite establishments. “I feel very pleased of our restaurant and our mum,” adds her son.

Numerous restaurants take years to establish themselves, but this eatery first started seven years ago. Its success is owing to tireless, seven-day weeks of effort.

“My mum used to be extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. All of it is made by hand; she would handle all of this. She is a solo parent and she managed a life outside work but her friends would visit to support her. She was raising children and a house to look after as well. All of these duties forged her into what she is now: a exceptional person,” he reflects.

A Achievement for the People

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