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Whenever assembling a roll of London’s best eateries, one might foresee renowned high-end venues. However, tucked high among these food giants is a unpretentious salonu found in a far-flung area of northern London.

A Unexpected Recognition

The compact Turkish restaurant, concentrating in the culinary delights of Mersin, a port city on Turkey’s south coast, has been named the 4th finest restaurant in the capital by a influential gastronomic guide. This recognition has left the proprietors completely shocked.

“I am completely surprised,” states the owner’s son, referring to his parents’ relentless work that led to their small restaurant earning such a prominent ranking on a respected 99-strong list.

A Character of Simplicity

The compact space, which used to be a simple cafe before its change into a sought-after spot, has retained much of its earlier character. It fits just more than 20 people and, except for the dazzling live cooking show, the interior remains essentially unchanged. “It is a tiny and intimate place,” comments the owner.

The Signature Dish: Tantuni

In the end, it’s all down to the fare, and this eatery definitely excels. The restaurant’s eponymous dish, tantuni, is a straightforward delight. Choice of meat—whether lamb or chicken—is prepared via steaming to maintain a moist, juicy consistency.

It is then added into a massive pan with seasonings and oil, which are added in slowly. Once the savoury mixture heats through, handmade lavaş—a pliable bread—is placed on top to take in all the aromas. Thinly sliced onions and a handful of parsley are placed before the savoury meat is folded securely inside.

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

Beyond the Classic Tantuni

There is also 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 “one of London’s few flawless, impeccable dishes”.

For dessert, the eatery’s künefe proves a treat. It is coated in a more modest amount of syrup than usual, giving it a deeper, more aromatic and more balanced taste.

Surpassing the Giants

Interestingly, this unassuming spot has ranked above several renowned three-Michelin-starred venues. It finds itself just behind the top of the list, trailing other high-profile dining destinations.

Whereas two people could readily leave this place satisfied for under £25, similar experiences at high-end establishments can run into significantly more than that amount.

The Ethos of Hospitality

The restaurant is also among several Turkish restaurants included and is located well beyond the city’s prime zones. “It’s not about luxury. London is an costly city. It is assumption that in an expensive place you’re going to have the top service and top food but I do not subscribe to that,” states the owner.

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

The sentiment is shared by the list’s compiler, who remarked that if he were in a role of power, he would “make it mandatory to have every chef in London visit this restaurant as a finishing school, to show them the pitfalls of overcomplication, and to show what is achievable if you do only a handful of – or three – things to their very best”.

The Path of Dedication

In contrast to most chefs heading kitchens in the list’s top ten, the driving force behind the food didn’t apprentice at Michelin-starred establishments. “I feel really happy of our shop and our mum,” concludes her son.

A lot of restaurants require years to find their footing, but this one first launched seven years ago. Its popularity is thanks to relentless, seven-day weeks of work.

“Our mum would be extremely tired. She would buy ingredients in the morning and create the food in the afternoon. All of it is prepared manually; she would manage all of this. She is a single mum and she had a personal life but her friends would visit to help her. She had children and a house to care for as well. All of these roles made her into what she is now: a brilliant person,” he shares.

A Accomplishment for the People

The restaurant’s accolade is set to echo outside its own doors. “In my opinion many people would be happy, as I am, because the Turkish community is a huge part of London,” concludes the owner, highlighting the greater meaning of this culinary honour.