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Whenever compiling a roll of London’s top eateries, one might anticipate renowned award-winning venues. Yet, situated near the top among these food titans is a modest salonu situated in a far-flung corner of northern London.

An Shocking Honour

This compact Turkish spot, specialising in the street food of Mersin, a metropolis on Turkey’s south coast, has been declared the 4th top restaurant in the metropolis by a prominent gastronomic guide. The recognition has made the proprietors utterly surprised.

“I’m completely shocked,” states the family member, referring to his parents’ relentless work that resulted in their humble restaurant securing such a prominent spot on a notable 99-strong list.

A Appeal of Modesty

This compact space, which started as a simple cafe before its transformation into a buzzing destination, has kept much of its earlier charm. It seats just over 20 people and, aside from the vibrant live cooking display, the setup remains mostly unchanged. “It is a compact and cozy space,” notes the owner.

The Namesake Creation: Tantuni

In the end, it’s all down to the cuisine, and this restaurant definitely delivers. The eatery’s eponymous dish, tantuni, is a uncomplicated delight. Choice of meat—either lamb or chicken—is prepared via steaming to maintain a tender quality.

The meat is then thrown into a massive pan with spices and oil, which are mixed in gradually. As the flavourful mixture starts to simmer, handmade lavaş—a soft bread—is laid on top to soak in all the aromas. Thinly sliced onions and a sprinkling of parsley go inside before the tasty meat is wrapped securely inside.

The wrap is usually enjoyed with a drop of lemon or some tangy accompaniments. The outcome is a strong slap of flavour, with subtle hints of sumac, sharp onions and rich, paprika-red oil pulling it all together.

Other Than the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and rich, nutty brown butter. The leading food critic called this dish “among London’s few flawless, impeccable dishes”.

For dessert, the restaurant’s künefe proves a treat. It is soaked in a more modest amount of syrup than is typical, imparting it a richer, more aromatic and less sickly profile.

Rising Above the Titans

Remarkably, this unassuming spot has been placed higher than several celebrated three-Michelin-starred venues. It finds itself close to the top of the list, trailing other high-profile dining destinations.

While two people could readily leave this place stuffed for under £25, similar tasting menus at luxury establishments can run into many times that figure.

A Creed of Heart

It is also among several Turkish restaurants included and is situated well outside the city’s most expensive zones. “It is not about luxury. London is an costly city. It is belief that in an expensive place you’re going to have the top service and top food but I don’t agree with that,” says the owner.

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

The sentiment is echoed by the list’s editor, who stated that if he was in a role of authority, he would “require to have every chef in London visit this restaurant as a masterclass, to teach them the traps of excess, and to show what is possible if you do a few – or three – things to their very best”.

A Story of Hard Work

In contrast to many chefs running kitchens in the list’s highest ranks, the head chef behind the food didn’t train at elite establishments. “I feel very pleased of our shop and our mum,” adds her son.

Many restaurants take years to become successful, but this eatery first opened its doors seven years ago. Its popularity is owing to tireless, seven-day weeks of effort.

“Our mum would be extremely tired. She would buy ingredients in the morning and prepare the food in the afternoon. Each item is prepared manually; she would do all of this. She is a single mother and she had a life outside work but her friends would come here to help her. She was raising children and a house to care for as well. All of these roles made her into what she is now: a brilliant person,” he reflects.

An Accomplishment for the Culture

The restaurant’s success is likely to echo beyond its own doors. “I believe a lot of people would be happy, as I am, because the Turkish community is a major part of London,” notes the owner, pointing out the broader importance of this gastronomic achievement.