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Whenever curating a list of London’s best restaurants, one might anticipate well-known award-winning names. Yet, tucked near the top among these food giants is a simple salonu found in a outlying corner of northern London.

An Shocking Accolade

The small Turkish eatery, concentrating in the culinary delights of Mersin, a city on Turkey’s south coast, has been declared the fourth top restaurant in the capital by a influential gastronomic guide. The accolade has made the family completely shocked.

“I am utterly astonished,” says the family member, referring to his family’s relentless work that led to their small place achieving such a high spot on a respected 99-strong list.

The Appeal of Simplicity

The little venue, which started as a simple cafe before its conversion into a buzzing spot, has kept much of its former feel. It seats just over 20 people and, beyond the impressive live cooking show, the interior remains mostly unchanged. “It is a compact and cozy space,” comments the owner.

A Namesake Offering: Tantuni

Ultimately, it’s all down to the food, and this establishment more than delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated pleasure. The meat—either lamb or chicken—is prepared via steaming to maintain a tender quality.

The meat is then added into a massive pan with flavours and oil, which are mixed in slowly. Once the meaty mixture heats through, handmade lavaş—a soft bread—is laid on top to take in all the flavours. Finely sliced onions and a sprinkling of parsley are placed before the flavourful meat is rolled neatly inside.

It is often eaten with a squeeze of lemon or some tangy accompaniments. The final product is a mighty punch of flavour, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all together.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and crowned with yogurt, tomato sauce and aromatic brown butter. A leading food critic described this dish “a part of London’s few flawless, impeccable dishes”.

When it comes to a sweet finish, the eatery’s künefe goes down a treat. It is soaked in lighter syrup than usual, resulting in it a more intense, toastier and less sickly flavour.

Outranking the Giants

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

While two people could easily leave this place satisfied for less than £25, comparable meals at luxury establishments can start at significantly more than that figure.

A Philosophy of Hospitality

It is also one of several Turkish restaurants included and is located well beyond the city’s most expensive zones. “It is not about luxury. London is an expensive 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.

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

The view is shared by the list’s curator, who stated that if he were in a role of power, he would “require to have every chef in London come to this spot as a final lesson, to show them the pitfalls of excess, and to demonstrate what is possible if you do a few – or three – things to their very best”.

The Journey of Perseverance

In contrast to many chefs managing kitchens in the list’s top ten, the driving force behind the food did not work at fancy restaurants. “I am really pleased of our restaurant and our mum,” adds her son.

Many restaurants take years to become successful, but this eatery first opened its doors seven years ago. Its acclaim is due to relentless, seven-day weeks of dedication.

“My mum was extremely tired. She would go shopping in the morning and prepare the food in the afternoon. Everything is made by hand; she would manage all of this. She is a single mum 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 roles forged her into what she is now: a remarkable person,” he reflects.

A Accomplishment for the Community

The restaurant’s recognition is set to echo beyond its own doors. “In my opinion many people would be proud, as I am, because the Turkish community is a huge part of London,” notes the owner, pointing out the greater significance of this gastronomic achievement.