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When assembling a ranking of London’s best eateries, one might anticipate familiar high-end venues. However, situated near the top among these culinary titans is a unpretentious salonu found in a outlying corner of northern London.

An Surprise Honour

The small Turkish restaurant, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the 4th top restaurant in the metropolis by a respected culinary publication. The recognition has made the family totally astonished.

“I’m utterly astonished,” states the family member, pointing to his family’s dedication that culminated in their modest place achieving such a prominent spot on a respected 99-strong list.

The Charm of Modesty

The small shop, which started as a basic cafe before its change into a sought-after spot, has retained much of its former feel. It accommodates just more than 20 people and, aside from the impressive live cooking show, the interior remains essentially unchanged. “It is a small and stocky spot,” comments the owner.

A Signature Creation: Tantuni

However, it is all about the cuisine, and this restaurant certainly succeeds. The restaurant’s signature dish, tantuni, is a uncomplicated pleasure. The meat—either lamb or chicken—is prepared via steaming to preserve a succulent quality.

It is then thrown into a massive pan with seasonings and oil, which are incorporated in slowly. As the meaty mixture starts to simmer, freshly made lavaş—a pliable bread—is laid on top to absorb all the juices. Thinly sliced onions and a handful of parsley go inside before the tasty meat is rolled tightly inside.

It is often enjoyed with a drop of lemon or some tangy accompaniments. The final product is a mighty burst of flavour, with subtle hints of sumac, punchy onions and rich, paprika-red oil bringing it all together.

Beyond the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and topped with yogurt, tomato sauce and rich, nutty brown butter. A respected food critic labelled this dish “a part of London’s few ideal, faultless dishes”.

When it comes to sweets, the restaurant’s künefe is a delight. It is coated in a more modest amount of syrup than usual, giving it a deeper, toastier and less sickly taste.

Surpassing the Titans

Notably, this unassuming restaurant has ranked above several celebrated three-Michelin-starred restaurants. It finds itself close to the summit of the list, just after other high-profile dining destinations.

Whereas two people could readily leave this place satisfied for under £25, comparable meals at luxury establishments can start at many times that amount.

A Ethos of Heart

The restaurant is also one of several Turkish restaurants listed and is situated well outside the city’s central zones. “It is not focused on luxury. London is an expensive city. There is an expectation that in an expensive place you’re going to have the finest service and best food but I do not agree with that,” says the owner.

“I believe what is most important is hospitality, kindness and a place you can be yourself and feel calm.”

The sentiment is echoed by the list’s compiler, who suggested that if he was in a role of power, he would “insist to have every chef in London train at this spot as a final lesson, to show them the dangers 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

Unlike most chefs heading kitchens in the list’s highest ranks, the driving force behind the food did not apprentice at fancy restaurants. “I am truly pleased of our restaurant and our mum,” adds her son.

A lot of restaurants require years to find their footing, but this one first opened its doors seven years ago. Its acclaim is thanks to relentless, seven-day weeks of dedication.

“Our mum was extremely tired. She would source produce in the morning and make the food in the afternoon. Each item is made by hand; she would manage all of this. She is a solo parent and she balanced a life outside work but her friends would come here to help her. She was raising children and a house to look after as well. Each of these responsibilities forged her into what she is now: a remarkable person,” he shares.

A Recognition for the Culture

This restaurant’s success is likely to have meaning outside its own doors. “I think many people would be proud, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the wider meaning of this culinary triumph.