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Whenever assembling a list of London’s top restaurants, one might anticipate familiar award-winning establishments. Yet, tucked high among these gastronomic titans is a unpretentious salonu situated in a outlying corner of north London.

A Shocking Recognition

This small Turkish restaurant, concentrating in the specialties of Mersin, a city on Turkey’s Mediterranean coast, has been declared the fourth finest restaurant in the capital by a influential food magazine. This accolade has left the proprietors totally shocked.

“I am totally shocked,” states the family member, alluding to his family’s hard graft that led to their modest place securing such a prominent position on a notable 99-strong list.

The Appeal of Modesty

The small shop, which used to be a basic cafe before its conversion into a buzzing spot, has kept much of its original charm. It fits just more than 20 people and, except for the impressive live cooking performance, the setup remains essentially unchanged. “It is a tiny and intimate space,” comments the owner.

The Star Offering: Tantuni

However, it’s all about the fare, and this establishment definitely excels. The restaurant’s signature dish, tantuni, is a straightforward pleasure. The meat—either lamb or chicken—is prepared via steaming to keep a tender quality.

It is then tossed into a massive pan with spices and oil, which are added in bit by bit. When the meaty mixture bubbles up, handmade lavaş—a pliable bread—is placed on top to soak in all the aromas. Finely sliced onions and a dash of parsley are added before the savoury meat is wrapped securely inside.

The wrap is typically eaten with a drizzle of lemon or some pickles. The outcome is a mighty slap of taste, with subtle hints of sumac, punchy onions and spicy, paprika-laced oil pulling it all together.

Beyond the Classic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is cut up and crowned with yogurt, tomato sauce and rich, nutty brown butter. The prominent food critic labelled this dish “among London’s few perfect, no-notes dishes”.

When it comes to dessert, the eatery’s künefe goes down a treat. It is doused in less syrup than usual, giving it a more intense, more aromatic and more balanced profile.

Surpassing the Stars

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

Whereas two people could readily leave the restaurant satisfied for under £25, comparable meals at top-tier establishments can run into many times that price.

A Creed of Warmth

The restaurant is also among several Turkish restaurants featured and is found well beyond the city’s central zones. “It’s not focused on luxury. London is an costly city. It is belief that in an expensive place you’re going to have the top service and top food but I don’t agree with that,” says the owner.

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

This view is shared by the list’s curator, who stated that if he was in a position of authority, he would “require to have every chef in London train at this spot as a final lesson, to show them the traps of overthinking, and to show what is attainable if you do a few – or three – things to their very best”.

The Story of Hard Work

Unlike most chefs running kitchens in the list’s top ten, the mastermind behind the food did not train at elite establishments. “I feel very happy of our shop and our mum,” concludes her son.

A lot of restaurants need years to find their footing, but this one first launched seven years ago. Its acclaim is thanks to relentless, seven-day weeks of work.

“Our mum would be extremely tired. She would source produce in the morning and create the food in the afternoon. Each item is prepared manually; she would handle all of this. She is a single mother and she had a life outside work but her friends would come here to support her. She was raising children and a house to manage as well. Each of these roles forged her into what she is now: a remarkable person,” he says.

A Accomplishment for the People

The restaurant’s accolade is bound to echo outside its own doors. “In my opinion many people would be proud, as I am, because the Turkish community is a significant part of London,” says the owner, highlighting the broader significance of this gastronomic honour.