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When curating a ranking of London’s finest dining spots, one might anticipate well-known Michelin-starred names. But, situated high among these gastronomic heavyweights is a simple salonu located in a outlying part of north London.

A Unexpected Recognition

The little Turkish restaurant, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the 4th best restaurant in the metropolis by a prominent food magazine. This honour has left the family totally astonished.

“I am completely astonished,” says the owner’s son, pointing to his family’s dedication that resulted in their small restaurant achieving such a high spot on a notable 99-strong list.

The Charm of Simplicity

This small shop, which was a basic cafe before its conversion into a buzzing destination, has maintained much of its former feel. It fits just more than 20 people and, except for the dazzling live cooking display, the layout remains mostly unchanged. “It is a small and stocky place,” notes the owner.

The Namesake Creation: Tantuni

In the end, it’s all down to the fare, and this eatery definitely succeeds. The restaurant’s namesake dish, tantuni, is a simple pleasure. Choice of meat—whether lamb or chicken—is steamed to maintain a succulent texture.

The meat is then tossed into a massive pan with seasonings and oil, which are mixed in gradually. When the meaty mixture heats through, freshly made lavaş—a soft bread—is placed on top to soak in all the aromas. Thinly sliced onions and a sprinkling of parsley are placed before the savoury meat is folded securely inside.

It is usually consumed with a drop of lemon or some tangy accompaniments. The end result is a mighty slap of taste, with gentle hints of sumac, bold onions and red, paprika-infused oil pulling it all in harmony.

Beyond the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic described this dish “among London’s few ideal, faultless dishes”.

For sweets, the restaurant’s künefe proves a delight. It is doused in less syrup than found elsewhere, giving it a deeper, nuttier and less sickly flavour.

Surpassing the Stars

Notably, this modest restaurant has outplaced several renowned three-Michelin-starred restaurants. It finds itself close to the peak of the list, following other notable dining destinations.

While two people could easily leave the restaurant full for under £25, comparable meals at luxury establishments can run into significantly more than that price.

The Ethos of Warmth

It is also part of several Turkish restaurants included and is situated well beyond the city’s most expensive zones. “It’s not focused on luxury. London is an costly city. There is an belief that in an expensive place you’re going to have the finest service and top food but I do not subscribe to that,” states the owner.

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

The philosophy is echoed by the list’s compiler, who stated that if he was in a position of power, he would “require to have every chef in London visit this spot as a final lesson, to teach them the dangers of overthinking, and to demonstrate what is possible if you do just one – or three – things to their very best”.

The Journey of Dedication

Unlike many chefs running kitchens in the list’s highest ranks, the mastermind behind the food didn’t work at elite establishments. “I feel truly happy of our restaurant and our mum,” says her son.

Numerous restaurants take years to establish themselves, but this one first opened its doors seven years ago. Its popularity is thanks to tireless, seven-day weeks of work.

“Our mum used to be very tired. She would buy ingredients in the morning and make the food in the afternoon. Each item is handmade; she would handle all of this. She is a single mother and she managed a personal life but her friends would support her to encourage her. She was raising children and a house to manage as well. Each of these responsibilities forged her into what she is now: a exceptional person,” he reflects.

A Accomplishment for the People

This restaurant’s recognition is bound to have meaning outside its own doors. “I think a lot of people would be pleased, as I am, because the Turkish community is a huge part of London,” concludes the owner, highlighting the broader importance of this culinary honour.