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Whenever curating a roll of London’s best dining spots, one might anticipate familiar high-end venues. However, nestled prominently among these culinary giants is a unpretentious salonu located in a outlying corner of north London.

An Surprise Honour

This small Turkish restaurant, concentrating in the street food of Mersin, a city on Turkey’s Mediterranean coast, has been declared the fourth finest restaurant in the city by a influential culinary publication. This accolade has made the family totally shocked.

“I am completely astonished,” says a owner’s son, pointing to his parents’ hard graft that culminated in their small restaurant achieving such a high spot on a respected 99-strong list.

A Character of Modesty

This compact space, which was a basic cafe before its conversion into a sought-after destination, has kept much of its original charm. It seats just more than 20 people and, aside from the dazzling live cooking show, the setup remains largely unchanged. “It’s a compact and cozy spot,” notes the owner.

A Signature Dish: Tantuni

Ultimately, it is all down to the food, and this restaurant certainly excels. The restaurant’s eponymous dish, tantuni, is a simple delight. The meat—lamb or lamb or chicken—is cooked with steam to keep a tender consistency.

The meat is then added into a large pan with flavours and oil, which are mixed in slowly. Once the savoury mixture heats through, handmade lavaş—a soft bread—is slapped on top to absorb all the flavours. Finely sliced onions and a handful of parsley are placed before the tasty meat is folded neatly inside.

The wrap is usually consumed with a drizzle of lemon or some tangy accompaniments. The final product is a strong slap of flavour, with gentle hints of sumac, sharp onions and rich, paprika-red 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 finished with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic labelled this dish “among London’s few ideal, faultless dishes”.

When it comes to a sweet finish, the eatery’s künefe proves a treat. It is doused in a more modest amount of syrup than is typical, resulting in it a more intense, toastier and not overly sweet taste.

Surpassing the Titans

Notably, this unassuming spot has outplaced several renowned three-Michelin-starred restaurants. It finds itself just behind the top of the list, just after other notable dining destinations.

Whereas two people could easily leave this place full for under £25, comparable experiences at top-tier establishments can run into significantly more than that figure.

A Creed of Warmth

The restaurant is also among several Turkish restaurants listed and is located well beyond the city’s central zones. “It is not about luxury. London is an costly city. There is an assumption that in an high-cost place you’re going to have the best service and top food but I don’t subscribe to that,” says the owner.

“I believe what is paramount is friendliness, kindness and a place you can be yourself and be calm.”

This philosophy is supported by the list’s editor, who suggested that if he were in a position of power, he would “require to have every chef in London train at this spot as a finishing school, to show them the traps of excess, and to reveal what is achievable if you do just one – or three – things to their absolute best”.

A Journey of Hard Work

In contrast to many chefs heading kitchens in the list’s top ten, the driving force behind the food didn’t apprentice at elite restaurants. “I feel really proud of our restaurant and our mum,” says her son.

Numerous restaurants take years to become successful, but this one first started seven years ago. Its acclaim is thanks to long, grinding, seven-day weeks of effort.

“Our mum was extremely tired. She would source produce in the morning and make the food in the afternoon. All of it is made by hand; she would manage all of this. She is a single mum and she had a personal life but her friends would visit to encourage 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 brilliant person,” he shares.

A Achievement for the People

This restaurant’s success is bound to resonate outside its own premises. “In my opinion a lot of people would be pleased, as I am, because the Turkish community is a major part of London,” concludes the owner, pointing out the greater importance of this culinary triumph.