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Whenever compiling a roll of London’s finest eateries, one might foresee familiar high-end establishments. However, situated prominently among these food titans is a unpretentious salonu situated in a outlying part of north London.

An Unexpected Recognition

The little Turkish spot, concentrating in the street food of Mersin, a city on Turkey’s southern coast, has been named the fourth best restaurant in the city by a respected gastronomic guide. The accolade has left the proprietors completely shocked.

“I’m totally astonished,” states the family member, alluding to his family’s dedication that culminated in their modest shop achieving such a prominent position on a respected 99-strong list.

The Appeal of Modesty

The compact space, which started as a basic cafe before its change into a buzzing food hotspot, has maintained much of its earlier charm. It accommodates just over 20 people and, aside from the dazzling live cooking performance, the interior remains mostly unchanged. “It’s a small and stocky place,” comments the owner.

The Star Offering: Tantuni

In the end, it’s all down to the food, and this eatery more than delivers. The restaurant’s signature dish, tantuni, is a simple pleasure. Choice of meat—either lamb or chicken—is cooked with steam to preserve a moist, juicy consistency.

The meat is then thrown into a large pan with spices and oil, which are added in bit by bit. Once the savoury mixture heats through, handmade lavaş—a thin, flexible bread—is laid on top to take in all the aromas. Thinly sliced onions and a sprinkling of parsley are added before the savoury meat is wrapped tightly inside.

The wrap is usually enjoyed with a drop of lemon or some pickles. The outcome is a strong punch of flavour, with soft hints of sumac, sharp onions and rich, paprika-red oil bringing it all together.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and cooked, nutty browned butter. A prominent food critic described this dish “among London’s few ideal, faultless dishes”.

For sweets, the restaurant’s künefe proves a treat. It is doused in lighter syrup than found elsewhere, resulting in it a richer, nuttier and not overly sweet taste.

Rising Above the Stars

Notably, this unassuming spot has been placed higher than several illustrious three-Michelin-starred restaurants. It finds itself near the peak of the list, trailing other esteemed dining destinations.

While two people could readily leave this place satisfied for less than £25, similar meals at high-end establishments can cost significantly more than that amount.

The Creed of Warmth

The restaurant is also among several Turkish restaurants listed and is situated well outside the city’s most expensive zones. “It is not concerning luxury. London is an expensive city. It is belief that in an high-cost place you’re going to have the top service and best food but I do not subscribe to that,” explains the owner.

“I believe what is paramount is hospitality, kindness and a place you can be yourself and be calm.”

The view is echoed by the list’s editor, who remarked that if he was in a role of authority, he would “require to have every chef in London come to this restaurant as a final lesson, to show them the traps of overthinking, and to demonstrate what is attainable if you do only a handful of – or three – things to their very best”.

A Path of Hard Work

Unlike many chefs managing kitchens in the list’s highest ranks, the head chef behind the food didn’t apprentice at Michelin-starred establishments. “I feel really proud of our shop and our mum,” says her son.

A lot of restaurants take years to become successful, but this one first launched seven years ago. Its success is owing to long, grinding, seven-day weeks of work.

“Our mum was really tired. She would go shopping in the morning and prepare the food in the afternoon. Each item is handmade; she would handle all of this. She is a solo parent and she managed a personal life but her friends would visit to support her. She was raising children and a house to care for as well. All of these responsibilities shaped her into what she is now: a exceptional person,” he shares.

A Achievement for the People

The restaurant’s accolade is likely to have meaning outside its own premises. “In my opinion a lot of people would be pleased, as I am, because the Turkish community is a major part of London,” concludes the owner, pointing out the broader significance of this gastronomic triumph.