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Whenever compiling a roll of London’s finest restaurants, one might anticipate well-known award-winning venues. However, tucked prominently among these culinary titans is a unpretentious salonu located in a distant area of north London.

An Unexpected Accolade

This small Turkish spot, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s southern coast, has been declared the 4th best restaurant in the metropolis by a prominent gastronomic guide. The recognition has made the owners totally astonished.

“I am utterly astonished,” states the family member, alluding to his parents’ hard graft that resulted in their modest shop earning such a lofty ranking on a respected 99-strong list.

A Appeal of Simplicity

This compact space, which used to be a simple cafe before its conversion into a buzzing food hotspot, has maintained much of its former feel. It seats just over 20 people and, except for the impressive live cooking performance, the interior remains largely unchanged. “It’s a compact and cozy spot,” says the owner.

A Namesake Creation: Tantuni

In the end, it is focused on the cuisine, and this restaurant certainly excels. The eatery’s namesake dish, tantuni, is a straightforward delight. The meat—either lamb or chicken—is cooked with steam to keep a moist, juicy texture.

The meat is then thrown into a large pan with flavours and oil, which are incorporated in gradually. When the meaty mixture heats through, handmade lavaş—a pliable bread—is laid on top to soak in all the flavours. Finely sliced onions and a dash of parsley are placed before the flavourful meat is rolled neatly inside.

It is often enjoyed with a drop of lemon or some pickles. The end result is a powerful burst of taste, with gentle hints of sumac, bold onions and red, paprika-infused oil bringing it all together.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic labelled this dish “one of London’s few flawless, impeccable dishes”.

When it comes to a sweet finish, the eatery’s künefe goes down a treat. It is doused in less syrup than usual, imparting it a deeper, more aromatic and more balanced flavour.

Surpassing the Giants

Remarkably, this modest restaurant has outplaced several illustrious three-Michelin-starred establishments. It finds itself close to the summit of the list, just after other high-profile dining destinations.

While two people could easily leave the restaurant full for under £25, equivalent experiences at luxury establishments can start at significantly more than that amount.

The Philosophy of Heart

It is also among several Turkish restaurants listed and is located well outside the city’s prime zones. “It’s not about luxury. London is an expensive city. There is an belief that in an high-cost place you’re going to have the best service and best food but I do not subscribe to that,” says the owner.

“I believe what is crucial is warmth, a welcoming atmosphere and somewhere you can be yourself and feel calm.”

This sentiment is shared by the list’s curator, who stated that if he was in a role of power, he would “insist to have every chef in London train at this restaurant as a final lesson, to teach them the pitfalls of overcomplication, and to show what is attainable if you do just one – or three – things to their very best”.

The Path of Perseverance

In contrast to most chefs managing kitchens in the list’s highest ranks, the driving force behind the food did not apprentice at Michelin-starred restaurants. “I feel really proud of our restaurant and our mum,” concludes her son.

Numerous restaurants require years to find their footing, but this eatery first launched seven years ago. Its popularity is due to tireless, seven-day weeks of effort.

“Our mum used to be extremely tired. She would buy ingredients in the morning and make the food in the afternoon. Each item is handmade; she would manage all of this. She is a single mum 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 made her into what she is now: a brilliant person,” he shares.

An Achievement for the People

The restaurant’s recognition is set to resonate beyond its own walls. “I think numerous people would be pleased, as I am, because the Turkish community is a significant part of London,” concludes the owner, pointing out the wider meaning of this culinary triumph.