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Whenever assembling a roll of London’s finest dining spots, one might foresee familiar high-end venues. But, nestled near the top among these gastronomic heavyweights is a modest salonu situated in a outlying part of northern London.

An Shocking Honour

The little Turkish eatery, focusing in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the fourth best restaurant in the city by a influential food magazine. This honour has left the family completely astonished.

“I am completely shocked,” says the proprietor, alluding to his parents’ relentless work that led to their humble place achieving such a prominent position on a prestigious 99-strong list.

The Character of Modesty

The small shop, which was a simple cafe before its transformation into a sought-after food hotspot, has kept much of its earlier charm. It seats just over 20 people and, aside from the vibrant live cooking display, the interior remains mostly unchanged. “It is a tiny and intimate spot,” says the owner.

A Namesake Offering: Tantuni

In the end, it’s all about the cuisine, and this eatery more than succeeds. The eatery’s signature dish, tantuni, is a simple pleasure. Choice of meat—either lamb or chicken—is steamed to preserve a tender texture.

The meat is then tossed into a large pan with flavours and oil, which are incorporated in slowly. As the flavourful mixture heats through, homemade lavaş—a pliable bread—is laid on top to soak in all the aromas. Thinly sliced onions and a dash of parsley go inside before the savoury meat is folded tightly inside.

The wrap is often consumed with a squeeze of lemon or some tangy accompaniments. The final product is a powerful burst of flavour, with gentle hints of sumac, sharp onions and rich, paprika-red oil pulling it all together.

Other Than the Classic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and aromatic brown butter. The respected food critic labelled this dish “among London’s few flawless, impeccable dishes”.

For dessert, the eatery’s künefe proves a treat. It is doused in less syrup than found elsewhere, giving it a deeper, toastier and less sickly flavour.

Surpassing the Titans

Interestingly, this unassuming spot has ranked above several renowned three-Michelin-starred restaurants. It finds itself near the summit of the list, following other high-profile dining destinations.

Whereas two people could readily leave this place full for below £25, similar experiences at top-tier establishments can run into many times that amount.

The Creed of Warmth

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

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

The sentiment is shared by the list’s compiler, who remarked that if he were in a role of authority, he would “insist to make every chef in London come to this spot as a finishing school, to show them the traps of excess, and to reveal what is attainable if you do only a handful of – or three – things to their utmost best”.

A Story of Dedication

Unlike most chefs running kitchens in the list’s highest ranks, the mastermind behind the food didn’t apprentice at fancy establishments. “I am really pleased of our restaurant and our mum,” concludes her son.

Numerous restaurants require years to find their footing, but this eatery first opened its doors seven years ago. Its success is owing to long, grinding, seven-day weeks of dedication.

“Our mum would be really tired. She would go shopping in the morning and create the food in the afternoon. All of it is prepared manually; she would handle all of this. She is a single mum and she balanced a social life but her friends would support her to encourage her. She was raising children and a house to manage as well. All of these duties made her into what she is now: a remarkable person,” he shares.

A Accomplishment for the Community

The restaurant’s recognition is set to resonate beyond its own doors. “I believe numerous people would be proud, as I am, because the Turkish community is a huge part of London,” concludes the owner, pointing out the wider importance of this culinary honour.