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Whenever compiling a ranking of London’s top dining spots, one might foresee familiar Michelin-starred names. Yet, situated prominently among these culinary heavyweights is a modest salonu situated in a outlying area of north London.

An Shocking Honour

This small Turkish restaurant, concentrating in the specialties of Mersin, a city on Turkey’s Mediterranean coast, has been declared the 4th top restaurant in the capital by a influential food magazine. This recognition has made the family totally shocked.

“I am utterly astonished,” states the owner’s son, pointing to his parents’ dedication that resulted in their small shop earning such a high position on a respected 99-strong list.

A Charm of Simplicity

The small shop, which started as a simple cafe before its transformation into a sought-after destination, has maintained much of its former charm. It fits just more than 20 people and, aside from the dazzling live cooking performance, the interior remains largely unchanged. “It is a compact and cozy space,” notes the owner.

A Star Creation: Tantuni

Ultimately, it’s all about the fare, and this restaurant certainly succeeds. The restaurant’s namesake dish, tantuni, is a uncomplicated delight. Choice of meat—either lamb or chicken—is cooked with steam to maintain a succulent quality.

The meat is then added into a massive pan with spices and oil, which are incorporated in bit by bit. Once the meaty mixture starts to simmer, homemade lavaş—a soft bread—is slapped on top to absorb all the aromas. Finely sliced onions and a sprinkling of parsley are placed before the savoury meat is rolled neatly inside.

The wrap is usually eaten with a drizzle of lemon or some tangy accompaniments. The final product is a mighty slap of flavour, with subtle hints of sumac, bold onions and rich, paprika-red oil tying it all together.

Other Than the Classic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. The leading food critic called this dish “a part of London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the restaurant’s künefe goes down a delight. It is soaked in lighter syrup than usual, imparting it a deeper, more aromatic and not overly sweet profile.

Surpassing the Giants

Remarkably, this unassuming restaurant has ranked above several illustrious three-Michelin-starred establishments. It finds itself close to the peak of the list, just after other high-profile dining destinations.

While two people could readily leave this place satisfied for below £25, similar meals at high-end establishments can cost significantly more than that amount.

The Creed of Heart

It is also one of several Turkish restaurants included and is situated well beyond the city’s central zones. “It is not about luxury. London is an costly city. There is an expectation that in an high-cost place you’re going to have the best service and top food but I don’t agree with that,” states the owner.

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

The philosophy is shared by the list’s compiler, who suggested that if he were in a position of power, he would “make it mandatory to have every chef in London train at this restaurant as a finishing school, to show them the traps of overthinking, and to demonstrate what is attainable if you do just one – or three – things to their utmost best”.

The Story of Hard Work

In contrast to many chefs managing kitchens in the list’s top ten, the mastermind behind the food did not train at Michelin-starred restaurants. “I feel truly pleased of our shop and our mum,” adds her son.

Numerous restaurants require years to become successful, but this eatery first started seven years ago. Its acclaim is due to relentless, seven-day weeks of work.

“My mum would be very tired. She would source produce in the morning and create the food in the afternoon. All of it is prepared manually; she would do all of this. She is a single mother and she managed a personal life but her friends would visit to help her. She had children and a house to look after as well. All of these roles made her into what she is now: a brilliant person,” he shares.

An Achievement for the Culture

This restaurant’s success is bound to echo beyond its own walls. “I believe many people would be happy, as I am, because the Turkish community is a huge part of London,” concludes the owner, emphasising the broader meaning of this culinary achievement.