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Whenever assembling a list of London’s top dining spots, one might expect well-known award-winning establishments. But, situated high among these culinary titans is a simple salonu found in a distant area of northern London.

An Shocking Recognition

This small Turkish eatery, specialising in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the fourth top restaurant in the capital by a prominent food magazine. This recognition has left the family totally shocked.

“I am utterly astonished,” remarks a owner’s son, alluding to his parents’ hard graft that resulted in their small place earning such a prominent spot on a prestigious 99-strong list.

A Character of Modesty

This little venue, which used to be a simple cafe before its change into a buzzing food hotspot, has retained much of its original charm. It accommodates just more than 20 people and, aside from the dazzling live cooking display, the setup remains largely unchanged. “It is a compact and cozy space,” says the owner.

The Signature Dish: Tantuni

However, it’s all about the food, and this restaurant definitely succeeds. The eatery’s signature dish, tantuni, is a uncomplicated delight. The meat—lamb or lamb or chicken—is steamed to preserve a moist, juicy quality.

The meat is then thrown into a large pan with seasonings and oil, which are incorporated in bit by bit. As the flavourful mixture heats through, homemade lavaş—a thin, flexible bread—is placed on top to soak in all the juices. Finely sliced onions and a dash of parsley are placed before the savoury meat is wrapped tightly inside.

The wrap is typically eaten with a drizzle of lemon or some tangy accompaniments. The end result is a strong slap of taste, with subtle hints of sumac, bold onions and spicy, paprika-laced oil pulling it all in harmony.

Other Than the Classic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and aromatic brown butter. A prominent food critic called this dish “a part of London’s few flawless, impeccable dishes”.

For sweets, the restaurant’s künefe goes down a treat. It is coated in less syrup than found elsewhere, imparting it a richer, more aromatic and not overly sweet flavour.

Rising Above the Titans

Interestingly, this unassuming restaurant has been placed higher than several celebrated three-Michelin-starred establishments. It finds itself just behind the summit of the list, trailing other high-profile dining destinations.

Whereas two people could easily leave this place full for under £25, similar experiences at luxury establishments can cost many times that price.

The Philosophy of Heart

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

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

The view is shared by the list’s compiler, who stated that if he were in a position of power, he would “require to have every chef in London visit this spot as a masterclass, to show them the pitfalls of overcomplication, and to reveal what is possible if you do only a handful of – or three – things to their very best”.

The Story of Perseverance

In contrast to most chefs managing kitchens in the list’s top ten, the mastermind behind the food didn’t work at elite establishments. “I feel truly pleased of our restaurant and our mum,” says her son.

A lot of restaurants take years to find their footing, but this one first launched seven years ago. Its acclaim is thanks to tireless, seven-day weeks of work.

“My mum used to be very tired. She would go shopping in the morning and make the food in the afternoon. Each item is handmade; she would handle all of this. She is a single mum and she managed a personal life but her friends would visit to help her. She had children and a house to look after as well. Each of these roles made her into what she is now: a exceptional person,” he says.

A Recognition for the Community

The restaurant’s success is bound to echo outside its own premises. “I think a lot of people would be pleased, as I am, because the Turkish community is a huge part of London,” notes the owner, emphasising the broader meaning of this gastronomic triumph.