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Whenever compiling a ranking of London’s top eateries, one might foresee renowned high-end establishments. But, situated near the top among these culinary heavyweights is a simple salonu found in a outlying corner of northern London.

A Unexpected Honour

The compact Turkish restaurant, concentrating in the street food of Mersin, a city on Turkey’s Mediterranean coast, has been declared the fourth top restaurant in the capital by a prominent food magazine. The recognition has made the owners completely astonished.

“I’m totally astonished,” states the proprietor, referring to his parents’ dedication that culminated in their modest place securing such a prominent spot on a respected 99-strong list.

A Appeal of Modesty

This small shop, which started as a basic cafe before its change into a buzzing destination, has maintained much of its earlier charm. It seats just more than 20 people and, except for the dazzling live cooking performance, the layout remains mostly unchanged. “It’s a small and stocky place,” says the owner.

The Star Creation: Tantuni

However, it’s focused on the fare, and this restaurant certainly delivers. The restaurant’s eponymous dish, tantuni, is a straightforward joy. The meat—lamb or lamb or chicken—is cooked with steam to preserve a succulent consistency.

It is then added into a large pan with spices and oil, which are mixed in bit by bit. When the flavourful mixture heats through, freshly made lavaş—a pliable bread—is slapped on top to take in all the juices. Thinly sliced onions and a sprinkling of parsley are placed before the tasty meat is folded securely inside.

The wrap is usually enjoyed with a squeeze of lemon or some tangy accompaniments. The end result is a strong slap of taste, with gentle hints of sumac, punchy onions and rich, paprika-red oil pulling it all together.

Other Than the Basic Tantuni

Another option is yoğurtlu tantuni, where the savoury lavaş is cut up and topped with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic described this dish “among London’s few flawless, impeccable dishes”.

For a sweet finish, the restaurant’s künefe proves a treat. It is soaked in lighter syrup than found elsewhere, imparting it a deeper, nuttier and not overly sweet profile.

Surpassing the Titans

Remarkably, this unassuming spot has ranked above several renowned three-Michelin-starred venues. It finds itself near the peak of the list, following other esteemed dining destinations.

Whereas two people could easily leave this place satisfied for less than £25, equivalent meals at high-end establishments can cost significantly more than that figure.

A Ethos of Hospitality

It is also part of several Turkish restaurants included and is found well beyond the city’s prime zones. “It is not concerning luxury. London is an pricey city. There is an assumption that in an expensive place you’re going to have the finest service and top food but I do not subscribe to that,” says the owner.

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

The philosophy is supported by the list’s editor, who suggested that if he were in a position of authority, he would “make it mandatory to make every chef in London visit this spot as a finishing school, to teach them the traps of overthinking, and to reveal what is possible if you do a few – or three – things to their utmost best”.

The Path of Hard Work

In contrast to most chefs running kitchens in the list’s highest ranks, the head chef behind the food did not work at elite establishments. “I am truly pleased of our restaurant and our mum,” says her son.

A lot of restaurants take years to find their footing, but this eatery first opened its doors seven years ago. Its success is owing to long, grinding, seven-day weeks of work.

“My mum would be extremely tired. She would buy ingredients in the morning and create the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a single mother and she managed a life outside work but her friends would visit to help her. She had children and a house to manage as well. All of these roles shaped her into what she is now: a brilliant person,” he reflects.

A Accomplishment for the People

This restaurant’s recognition is likely to have meaning beyond its own doors. “I believe a lot of people would be happy, as I am, because the Turkish community is a major part of London,” notes the owner, highlighting the wider significance of this culinary honour.