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When assembling a roll of London’s top eateries, one might anticipate renowned Michelin-starred venues. Yet, situated near the top among these food titans is a modest salonu located in a far-flung part of north London.

An Shocking Honour

The little Turkish restaurant, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s Mediterranean coast, has been declared the 4th finest restaurant in the city by a prominent food magazine. The recognition has made the family totally shocked.

“I’m completely astonished,” says the family member, alluding to his family’s hard graft that culminated in their small shop achieving such a prominent position on a respected 99-strong list.

A Appeal of Modesty

This compact space, which used to be a simple cafe before its transformation into a buzzing spot, has retained much of its former character. It seats just over 20 people and, except for the dazzling live cooking display, the layout remains mostly unchanged. “It’s a small and stocky spot,” says the owner.

A Signature Creation: Tantuni

In the end, it is all down to the fare, and this establishment more than succeeds. The eatery’s signature dish, tantuni, is a uncomplicated joy. The meat—either lamb or chicken—is steamed to keep a moist, juicy consistency.

The meat is then added into a sizeable pan with flavours and oil, which are mixed in slowly. As the flavourful mixture heats through, handmade lavaş—a soft bread—is laid on top to absorb all the juices. Finely sliced onions and a dash of parsley go inside before the savoury meat is wrapped tightly inside.

It is often consumed with a drizzle of lemon or some pickles. The final product is a powerful burst of taste, with subtle hints of sumac, sharp onions and red, paprika-infused oil pulling it all together.

Beyond the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is cut up and finished with yogurt, tomato sauce and aromatic brown butter. The prominent food critic called this dish “a part of London’s few flawless, impeccable dishes”.

For a sweet finish, the eatery’s künefe proves a treat. It is soaked in lighter syrup than is typical, imparting it a deeper, more aromatic and more balanced profile.

Rising Above the Stars

Notably, this unassuming spot has been placed higher than several celebrated three-Michelin-starred venues. It finds itself close to the peak of the list, just after other notable dining destinations.

While two people could readily leave the restaurant satisfied for under £25, comparable experiences at top-tier establishments can cost many times that figure.

A Ethos of Warmth

The restaurant is also one of several Turkish restaurants featured and is located well outside the city’s central zones. “It is not concerning luxury. London is an pricey city. There is an assumption that in an expensive place you’re going to have the finest service and top food but I do not agree with that,” explains the owner.

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

This philosophy is supported by the list’s compiler, who suggested that if he were in a role of authority, he would “make it mandatory to make every chef in London visit this restaurant as a masterclass, to teach them the pitfalls of overthinking, and to reveal what is achievable if you do only a handful of – or three – things to their very best”.

A Story of Hard Work

In contrast to many chefs running kitchens in the list’s highest ranks, the mastermind behind the food didn’t work at elite restaurants. “I feel truly happy of our shop and our mum,” says her son.

Numerous restaurants require years to become successful, but this eatery first started seven years ago. Its success is due to tireless, seven-day weeks of dedication.

“Our mum was extremely tired. She would source produce in the morning and make the food in the afternoon. Each item is handmade; she would do all of this. She is a solo parent and she managed a life outside work but her friends would come here to help her. She was raising children and a house to care for as well. All of these roles made her into what she is now: a brilliant person,” he reflects.

A Accomplishment for the People

This restaurant’s success is set to echo beyond its own doors. “I believe a lot of people would be pleased, as I am, because the Turkish community is a significant part of London,” says the owner, pointing out the greater significance of this gastronomic honour.