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When curating a list of London’s finest dining spots, one might foresee familiar high-end venues. But, situated high among these gastronomic heavyweights is a simple salonu situated in a outlying area of north London.

An Unexpected Recognition

The compact Turkish eatery, specialising in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been named the 4th best restaurant in the metropolis by a influential culinary publication. This recognition has made the family utterly astonished.

“I’m totally surprised,” remarks the owner’s son, pointing to his family’s dedication that culminated in their humble place achieving such a lofty spot on a prestigious 99-strong list.

The Appeal of Modesty

This compact space, which was a simple cafe before its change into a sought-after food hotspot, has kept much of its earlier charm. It seats just over 20 people and, beyond the impressive live cooking performance, the interior remains mostly unchanged. “It is a compact and cozy place,” says the owner.

A Signature Creation: Tantuni

Ultimately, it’s all about the food, and this eatery more than excels. The restaurant’s eponymous dish, tantuni, is a simple delight. The meat—lamb or lamb or chicken—is cooked with steam to maintain a tender quality.

The meat is then thrown into a large pan with seasonings and oil, which are mixed in slowly. Once the savoury mixture bubbles up, freshly made lavaş—a pliable bread—is laid on top to soak in all the flavours. Finely sliced onions and a handful of parsley are added before the flavourful meat is folded neatly inside.

It is usually eaten with a drizzle of lemon or some pickles. The outcome is a mighty burst of taste, with soft hints of sumac, punchy onions and rich, paprika-red oil tying it all in harmony.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the savoury lavaş is cut up and finished with yogurt, tomato sauce and aromatic brown butter. A leading food critic called this dish “among London’s few flawless, impeccable dishes”.

When it comes to dessert, the eatery’s künefe goes down a treat. It is coated in a more modest amount of syrup than is typical, resulting in it a richer, toastier and less sickly flavour.

Rising Above the Stars

Interestingly, this unassuming restaurant has ranked above several illustrious three-Michelin-starred restaurants. It finds itself close to the summit of the list, trailing other notable dining destinations.

Whereas two people could readily leave the restaurant satisfied for below £25, comparable meals at top-tier establishments can start at significantly more than that price.

A Creed of Warmth

The restaurant is also among several Turkish restaurants featured and is found well outside the city’s most expensive zones. “It’s not about luxury. London is an costly city. There is an belief that in an expensive place you’re going to have the best service and best food but I don’t believe in that,” states the owner.

“In my view what is crucial is friendliness, kindness and somewhere you can be yourself and feel calm.”

The sentiment is supported by the list’s editor, who stated that if he was in a role of authority, he would “require to have every chef in London train at this spot as a finishing school, to show them the dangers of excess, and to reveal what is achievable if you do just one – or three – things to their very best”.

The Path of Perseverance

Unlike most chefs managing kitchens in the list’s highest ranks, the head chef behind the food didn’t apprentice at fancy restaurants. “I feel really proud of our restaurant and our mum,” concludes her son.

A lot of restaurants need years to establish themselves, but this eatery first started seven years ago. Its popularity is owing to relentless, seven-day weeks of effort.

“Our mum would be very tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is made by hand; she would handle all of this. She is a single mother and she balanced a personal life but her friends would come here to help her. She was raising children and a house to care for as well. Each of these roles forged her into what she is now: a exceptional person,” he says.

An Accomplishment for the Culture

The restaurant’s recognition is bound to have meaning outside its own walls. “I think many people would be proud, as I am, because the Turkish community is a major part of London,” notes the owner, pointing out the broader significance of this gastronomic honour.