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When compiling a roll of London’s top restaurants, one might anticipate well-known award-winning venues. Yet, nestled high among these gastronomic heavyweights is a modest salonu located in a outlying corner of northern London.

An Unexpected Accolade

This small Turkish restaurant, concentrating in the street food of Mersin, a metropolis on Turkey’s south coast, has been named the 4th top restaurant in the metropolis by a prominent gastronomic guide. The honour has made the family totally astonished.

“I am completely shocked,” says a proprietor, pointing to his family’s hard graft that resulted in their modest shop achieving such a prominent position on a prestigious 99-strong list.

A Appeal of Modesty

This small shop, which started as a simple cafe before its conversion into a sought-after destination, has retained much of its original feel. It fits just over 20 people and, aside from the impressive live cooking display, the layout remains mostly unchanged. “It’s a small and stocky spot,” says the owner.

A Namesake Dish: Tantuni

Ultimately, it is all about the food, and this establishment definitely excels. The eatery’s eponymous dish, tantuni, is a simple delight. Choice of meat—whether lamb or chicken—is cooked with steam to maintain a moist, juicy quality.

The meat is then thrown into a large pan with seasonings and oil, which are mixed in gradually. When the savoury mixture starts to simmer, homemade lavaş—a soft bread—is laid on top to soak in all the juices. Finely sliced onions and a dash of parsley are added before the flavourful meat is wrapped neatly inside.

It is typically consumed with a squeeze of lemon or some tangy accompaniments. The final product is a mighty slap of taste, with gentle hints of sumac, bold onions and rich, paprika-red oil tying it all together.

Beyond the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic described this dish “a part of London’s few ideal, faultless dishes”.

When it comes to sweets, the restaurant’s künefe is a delight. It is doused in less syrup than is typical, imparting it a richer, toastier and more balanced taste.

Outranking the Stars

Notably, this unassuming spot has outplaced several celebrated three-Michelin-starred establishments. It finds itself near the summit of the list, just after other esteemed dining destinations.

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

A Ethos of Heart

The restaurant is also among several Turkish restaurants included and is located well beyond the city’s central zones. “It’s not concerning luxury. London is an costly city. It is assumption that in an high-cost place you’re going to have the finest service and top food but I do not agree with that,” says the owner.

“I believe what is paramount is friendliness, friendliness and somewhere you can be yourself and feel calm.”

This philosophy is shared by the list’s editor, who suggested that if he was in a role of authority, he would “require to have every chef in London train at this spot as a final lesson, to show them the traps of overthinking, and to show what is possible if you do only a handful of – or three – things to their utmost best”.

A Path of Hard Work

Unlike most chefs running kitchens in the list’s highest ranks, the driving force behind the food did not apprentice at elite establishments. “I am really proud of our shop and our mum,” says her son.

Many restaurants take years to establish themselves, but this eatery first opened its doors seven years ago. Its popularity is thanks to tireless, seven-day weeks of dedication.

“My mum used to be very tired. She would source produce in the morning and create the food in the afternoon. Each item is handmade; she would manage all of this. She is a single mother and she managed a life outside work but her friends would come here to help her. She had children and a house to look after as well. All of these duties made her into what she is now: a remarkable person,” he says.

An Achievement for the Community

The restaurant’s accolade is set to echo outside its own premises. “In my opinion numerous people would be pleased, as I am, because the Turkish community is a significant part of London,” notes the owner, highlighting the broader meaning of this gastronomic honour.