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Whenever compiling a roll of London’s best restaurants, one might foresee well-known award-winning venues. However, tucked high among these food giants is a modest salonu located in a far-flung corner of north London.

An Surprise Honour

This compact Turkish restaurant, specialising in the specialties of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the fourth finest restaurant in the metropolis by a influential gastronomic guide. This honour has left the owners completely shocked.

“I am totally shocked,” remarks a proprietor, alluding to his family’s dedication that culminated in their small shop achieving such a lofty ranking on a respected 99-strong list.

A Character of Modesty

This compact space, which was a basic cafe before its change into a sought-after spot, has maintained much of its former feel. It seats just over 20 people and, except for the impressive live cooking display, the layout remains mostly unchanged. “It’s a tiny and intimate space,” notes the owner.

The Star Offering: Tantuni

In the end, it is all down to the food, and this establishment more than delivers. The restaurant’s signature dish, tantuni, is a simple joy. The meat—lamb or lamb or chicken—is cooked with steam to keep a tender texture.

It is then tossed into a massive pan with spices and oil, which are mixed in bit by bit. When the flavourful mixture starts to simmer, freshly made lavaş—a thin, flexible bread—is placed on top to take in all the flavours. Thinly sliced onions and a handful of parsley are placed before the flavourful meat is folded securely inside.

The wrap is often eaten with a drop of lemon or some tangy accompaniments. The final product is a mighty burst of flavour, with gentle hints of sumac, punchy onions and red, paprika-infused oil tying it all in harmony.

Beyond the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is cut up and crowned with yogurt, tomato sauce and rich, nutty brown butter. A respected food critic described this dish “among London’s few flawless, impeccable dishes”.

When it comes to sweets, the eatery’s künefe proves a delight. It is doused in lighter syrup than usual, resulting in it a richer, nuttier and not overly sweet taste.

Surpassing the Giants

Interestingly, this modest spot has been placed higher than several renowned three-Michelin-starred venues. It finds itself near the top of the list, just after other notable dining destinations.

Whereas two people could easily leave the restaurant satisfied for less than £25, similar meals at high-end establishments can cost many times that amount.

The Philosophy of Warmth

It is also among several Turkish restaurants featured and is situated well outside the city’s prime zones. “It’s not focused on luxury. London is an pricey city. There is an belief that in an high-cost place you’re going to have the top service and top food but I do not agree with that,” states the owner.

“In my view what is most important is friendliness, friendliness and a place you can be yourself and be calm.”

The view is supported by the list’s compiler, who remarked that if he were in a role of authority, he would “insist to have every chef in London train at this restaurant as a masterclass, to show them the pitfalls of overthinking, and to reveal what is achievable if you do only a handful of – or three – things to their very best”.

A Story of Hard Work

Unlike many chefs running kitchens in the list’s top ten, the head chef behind the food didn’t train at fancy establishments. “I am really pleased of our restaurant and our mum,” concludes her son.

A lot of restaurants require years to establish themselves, but this eatery first started seven years ago. Its success is thanks to long, grinding, seven-day weeks of work.

“Our mum would be extremely tired. She would buy ingredients in the morning and make 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 social life but her friends would come here to help her. She was raising children and a house to manage as well. Each of these responsibilities shaped her into what she is now: a brilliant person,” he shares.

A Accomplishment for the Culture

The restaurant’s accolade is likely to echo beyond its own premises. “I believe numerous people would be happy, as I am, because the Turkish community is a huge part of London,” concludes the owner, emphasising the broader importance of this gastronomic honour.