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When curating a roll of London’s best dining spots, one might foresee familiar high-end names. But, situated high among these culinary giants is a modest salonu found in a outlying corner of north London.

A Unexpected Accolade

The little Turkish eatery, focusing in the specialties of Mersin, a city on Turkey’s Mediterranean coast, has been declared the 4th finest restaurant in the capital by a influential gastronomic guide. The recognition has made the owners utterly surprised.

“I am utterly astonished,” remarks a family member, alluding to his family’s dedication that culminated in their small shop achieving such a high spot on a notable 99-strong list.

A Appeal of Modesty

The compact space, which was a simple cafe before its change into a buzzing spot, has kept much of its original feel. It accommodates just more than 20 people and, beyond the dazzling live cooking display, the setup remains essentially unchanged. “It is a compact and cozy spot,” notes the owner.

A Signature Offering: Tantuni

However, it is all about the cuisine, and this eatery definitely excels. The restaurant’s signature dish, tantuni, is a simple pleasure. Choice of meat—either lamb or chicken—is prepared via steaming to maintain a moist, juicy quality.

The meat is then added into a massive pan with seasonings and oil, which are incorporated in slowly. Once the flavourful mixture heats through, handmade lavaş—a thin, flexible bread—is laid on top to absorb all the flavours. Finely sliced onions and a dash of parsley are added before the savoury meat is wrapped tightly inside.

The wrap is usually consumed with a drizzle of lemon or some tangy accompaniments. The final product is a powerful slap of flavour, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the savoury lavaş is sliced and crowned with yogurt, tomato sauce and rich, nutty brown butter. A prominent food critic called this dish “a part of London’s few ideal, faultless dishes”.

For dessert, the eatery’s künefe proves a delight. It is doused in lighter syrup than found elsewhere, giving it a deeper, toastier and less sickly flavour.

Outranking the Stars

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

While two people could easily leave this place satisfied for less than £25, comparable meals at luxury establishments can cost significantly more than that price.

The Ethos of Heart

It is also among several Turkish restaurants listed and is located well outside the city’s prime zones. “It’s not about luxury. London is an expensive city. There is an assumption that in an high-cost place you’re going to have the best service and finest food but I don’t believe in that,” explains the owner.

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

This sentiment is echoed by the list’s editor, who suggested that if he was in a role of authority, he would “insist to make every chef in London train at this spot as a final lesson, to teach them the traps of overcomplication, and to reveal what is attainable if you do just one – or three – things to their utmost best”.

A Journey of Perseverance

In contrast to most chefs running kitchens in the list’s top ten, the head chef behind the food didn’t work at elite restaurants. “I feel really pleased of our shop and our mum,” adds her son.

Many restaurants require years to find their footing, but this one first opened its doors seven years ago. Its popularity is thanks to tireless, seven-day weeks of work.

“Our mum would be really tired. She would source produce in the morning and make the food in the afternoon. All of it is made by hand; she would do all of this. She is a single mother and she balanced a social life but her friends would support her to encourage her. She was raising children and a house to care for as well. All of these roles shaped her into what she is now: a exceptional person,” he shares.

An Achievement for the Culture

The restaurant’s recognition is bound to echo beyond its own walls. “I think numerous people would be pleased, as I am, because the Turkish community is a significant part of London,” says the owner, highlighting the greater meaning of this gastronomic achievement.