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When curating a roll of London’s finest eateries, one might anticipate well-known award-winning venues. But, tucked prominently among these gastronomic giants is a modest salonu located in a far-flung area of north London.

A Shocking Recognition

This compact Turkish spot, concentrating in the culinary delights of Mersin, a port city on Turkey’s Mediterranean coast, has been named the fourth finest restaurant in the metropolis by a respected gastronomic guide. The accolade has left the proprietors completely shocked.

“I am utterly surprised,” remarks a family member, referring to his parents’ hard graft that culminated in their modest restaurant earning such a high spot on a notable 99-strong list.

A Appeal of Simplicity

This small shop, which started as a basic cafe before its change into a buzzing destination, has maintained much of its former character. It fits just over 20 people and, beyond the impressive live cooking display, the setup remains largely unchanged. “It is a compact and cozy space,” comments the owner.

The Namesake Creation: Tantuni

However, it’s all down to the food, and this eatery more than succeeds. The restaurant’s eponymous dish, tantuni, is a uncomplicated joy. Choice of meat—lamb or lamb or chicken—is prepared via steaming to keep a succulent consistency.

The meat is then added into a large pan with seasonings and oil, which are added in slowly. When the meaty mixture bubbles up, freshly made lavaş—a soft bread—is laid on top to soak in all the flavours. Finely sliced onions and a dash of parsley are added before the tasty meat is wrapped neatly inside.

It is often enjoyed with a squeeze of lemon or some pickles. The final product is a mighty slap of flavour, with soft hints of sumac, punchy onions and red, paprika-infused oil pulling it all in harmony.

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 cooked, nutty browned butter. A prominent food critic labelled this dish “a part of London’s few perfect, no-notes dishes”.

When it comes to a sweet finish, the restaurant’s künefe proves a delight. It is soaked in less syrup than is typical, imparting it a more intense, toastier and less sickly flavour.

Outranking the Giants

Interestingly, this unassuming restaurant has outplaced several illustrious three-Michelin-starred restaurants. It finds itself close to the top of the list, following other esteemed dining destinations.

While two people could easily leave this place full for below £25, comparable experiences at top-tier establishments can run into significantly more than that figure.

A Creed of Heart

The restaurant is also among several Turkish restaurants included and is situated well beyond the city’s most expensive zones. “It is not focused on luxury. London is an costly city. There is an expectation that in an expensive place you’re going to have the finest service and finest food but I don’t believe in that,” states the owner.

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

This philosophy is shared by the list’s curator, who suggested that if he were in a position of power, he would “require to make every chef in London visit this restaurant as a masterclass, to teach them the dangers of excess, and to reveal what is achievable if you do just one – or three – things to their absolute best”.

A Path of Perseverance

Unlike many chefs running kitchens in the list’s highest ranks, the driving force behind the food did not apprentice at fancy establishments. “I feel really happy of our restaurant and our mum,” says her son.

A lot of restaurants need years to become successful, but this eatery first started seven years ago. Its acclaim is due to long, grinding, seven-day weeks of dedication.

“My mum was extremely tired. She would go shopping in the morning and make the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a single mum and she had a personal life but her friends would come here to support her. She was raising children and a house to look after as well. All of these roles made her into what she is now: a exceptional person,” he shares.

An Accomplishment for the Culture

This restaurant’s accolade is set to resonate beyond its own premises. “I believe numerous people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, pointing out the greater meaning of this gastronomic honour.