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When curating a list of London’s top dining spots, one might foresee renowned award-winning venues. However, nestled high among these culinary titans is a unpretentious salonu situated in a distant corner of northern London.

An Shocking Accolade

The compact Turkish eatery, concentrating in the specialties of Mersin, a metropolis on Turkey’s south coast, has been named the 4th finest restaurant in the capital by a respected culinary publication. The honour has made the proprietors totally astonished.

“I’m utterly astonished,” remarks the owner’s son, referring to his family’s hard graft that resulted in their small restaurant earning such a high ranking on a notable 99-strong list.

A Appeal of Simplicity

This little venue, which used to be a basic cafe before its transformation into a buzzing food hotspot, has retained much of its original charm. It fits just more than 20 people and, beyond the impressive live cooking performance, the layout remains essentially unchanged. “It is a compact and cozy space,” notes the owner.

The Namesake Dish: Tantuni

In the end, it’s focused on the food, and this eatery more than succeeds. The restaurant’s signature dish, tantuni, is a uncomplicated pleasure. Choice of meat—whether lamb or chicken—is steamed to maintain a tender texture.

It is then thrown into a large pan with flavours and oil, which are added in bit by bit. When the flavourful mixture starts to simmer, freshly made lavaş—a pliable bread—is slapped on top to soak in all the juices. Finely sliced onions and a dash of parsley are placed before the tasty meat is folded neatly inside.

It is typically eaten with a drizzle of lemon or some tangy accompaniments. The end result is a strong punch of flavour, with subtle hints of sumac, punchy onions and spicy, paprika-laced oil bringing it all together.

Other Than the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is chopped and topped with yogurt, tomato sauce and aromatic brown butter. A respected food critic described this dish “among London’s few perfect, no-notes dishes”.

For sweets, the eatery’s künefe is a treat. It is doused in a more modest amount of syrup than found elsewhere, resulting in it a deeper, nuttier and less sickly flavour.

Surpassing the Giants

Remarkably, this unassuming restaurant has ranked above several renowned three-Michelin-starred establishments. It finds itself near the summit of the list, following other notable dining destinations.

Whereas two people could easily leave the restaurant satisfied for under £25, comparable experiences at luxury establishments can start at many times that price.

The Creed of Warmth

The restaurant is also part of several Turkish restaurants included and is situated well beyond the city’s central zones. “It’s not focused on luxury. London is an pricey city. There is an assumption that in an expensive place you’re going to have the best service and finest food but I don’t believe in that,” says the owner.

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

This view is shared by the list’s compiler, who stated that if he was in a position of power, he would “require to make every chef in London visit this restaurant as a masterclass, to teach them the traps of overthinking, and to demonstrate what is attainable if you do a few – or three – things to their utmost best”.

A Story of Hard Work

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

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

“My 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 do all of this. She is a single mum and she balanced a personal life but her friends would support her to encourage her. She had children and a house to look after as well. Each of these roles forged her into what she is now: a exceptional person,” he shares.

A Accomplishment for the Culture

This restaurant’s success is bound to resonate outside its own premises. “In my opinion numerous people would be happy, as I am, because the Turkish community is a significant part of London,” concludes the owner, emphasising the greater meaning of this gastronomic honour.