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Whenever curating a roll of London’s top restaurants, one might anticipate well-known Michelin-starred names. But, nestled near the top among these culinary titans is a modest salonu located in a distant part of north London.

A Shocking Honour

This small Turkish spot, focusing in the specialties of Mersin, a city on Turkey’s southern coast, has been declared the 4th top restaurant in the capital by a influential gastronomic guide. This honour has made the proprietors utterly astonished.

“I’m utterly shocked,” states the owner’s son, alluding to his parents’ dedication that led to their small restaurant achieving such a high spot on a prestigious 99-strong list.

The Appeal of Simplicity

The little venue, which used to be a basic cafe before its change into a buzzing destination, has retained much of its original charm. It seats just more than 20 people and, aside from the impressive live cooking display, the setup remains essentially unchanged. “It’s a compact and cozy space,” comments the owner.

The Star Dish: Tantuni

However, it’s all down to the food, and this restaurant certainly succeeds. The eatery’s namesake dish, tantuni, is a simple pleasure. The meat—lamb or lamb or chicken—is steamed to preserve a tender quality.

The meat is then tossed into a sizeable pan with flavours and oil, which are mixed in bit by bit. Once the savoury mixture bubbles up, freshly made lavaş—a pliable bread—is laid on top to soak in all the juices. Thinly sliced onions and a dash of parsley go inside before the tasty meat is wrapped securely inside.

It is usually enjoyed with a drop of lemon or some tangy accompaniments. The end result is a powerful burst of flavour, with gentle hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all in harmony.

Other Than the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the savoury lavaş is cut up and crowned with yogurt, tomato sauce and aromatic brown butter. A leading food critic described this dish “among London’s few perfect, no-notes dishes”.

For a sweet finish, the eatery’s künefe is a treat. It is coated in lighter syrup than found elsewhere, giving it a deeper, more aromatic and not overly sweet flavour.

Surpassing the Giants

Notably, this unassuming spot has ranked above several celebrated three-Michelin-starred establishments. It finds itself near the peak of the list, trailing other notable dining destinations.

While two people could easily leave this place satisfied for under £25, equivalent tasting menus at luxury establishments can start at significantly more than that amount.

The Ethos of Warmth

It is also among several Turkish restaurants featured and is situated well beyond the city’s most expensive zones. “It’s not focused on luxury. London is an costly city. There is an belief that in an expensive place you’re going to have the top service and best food but I don’t subscribe to that,” explains the owner.

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

This philosophy is shared by the list’s compiler, who suggested that if he were in a role of authority, he would “require to make every chef in London visit this spot as a finishing school, to show them the pitfalls of excess, and to reveal what is possible if you do just one – or three – things to their utmost best”.

The Journey 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 fancy restaurants. “I am really proud of our restaurant and our mum,” adds her son.

A lot of restaurants take years to find their footing, but this eatery first launched seven years ago. Its acclaim is due to relentless, seven-day weeks of effort.

“My mum would be very tired. She would source produce in the morning and create the food in the afternoon. Each item is made by hand; she would manage all of this. She is a solo parent and she managed a social life but her friends would visit to help her. She had children and a house to manage as well. All of these duties shaped her into what she is now: a exceptional person,” he shares.

A Accomplishment for the Community

The restaurant’s accolade is bound to echo outside its own premises. “In my opinion many people would be proud, as I am, because the Turkish community is a major part of London,” notes the owner, pointing out the broader meaning of this gastronomic triumph.