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Whenever compiling a roll of London’s top restaurants, one might foresee familiar award-winning venues. But, situated high among these food titans is a simple salonu located in a outlying area of northern London.

An Unexpected Accolade

The small Turkish spot, concentrating in the street food of Mersin, a metropolis on Turkey’s south coast, has been declared the 4th top restaurant in the city by a influential gastronomic guide. The honour has made the owners totally surprised.

“I’m completely astonished,” remarks a family member, pointing to his parents’ dedication that resulted in their small shop achieving such a prominent spot on a respected 99-strong list.

The Charm of Modesty

This compact space, which used to be a basic cafe before its conversion into a sought-after spot, has kept much of its earlier charm. It accommodates just more than 20 people and, aside from the dazzling live cooking performance, the layout remains largely unchanged. “It’s a compact and cozy space,” notes the owner.

The Signature Offering: Tantuni

In the end, it’s focused on the cuisine, and this restaurant definitely succeeds. The restaurant’s namesake dish, tantuni, is a simple delight. Choice of meat—whether lamb or chicken—is cooked with steam to keep a moist, juicy texture.

It is then added into a large pan with spices and oil, which are mixed in slowly. As the flavourful mixture starts to simmer, handmade lavaş—a soft bread—is placed on top to take in all the aromas. Finely sliced onions and a sprinkling of parsley are added before the flavourful meat is folded neatly inside.

It is usually consumed with a drizzle of lemon or some pickles. The final product is a mighty burst of flavour, with soft hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all together.

Other Than the Classic Tantuni

Another option is yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and aromatic brown butter. The leading food critic labelled this dish “a part of London’s few ideal, faultless dishes”.

For dessert, the restaurant’s künefe goes down a treat. It is doused in less syrup than is typical, resulting in it a richer, nuttier and more balanced taste.

Surpassing the Stars

Interestingly, this modest restaurant has outplaced several renowned three-Michelin-starred establishments. It finds itself close to the top of the list, just after other esteemed dining destinations.

Whereas two people could easily leave the restaurant full for less than £25, similar tasting menus at high-end establishments can run into many times that figure.

The Ethos of Warmth

It is also part of several Turkish restaurants listed and is found well outside the city’s central zones. “It’s not about 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 subscribe to that,” states the owner.

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

This philosophy is supported by the list’s editor, who suggested that if he were in a position of authority, he would “insist to make every chef in London visit this restaurant as a finishing school, to teach them the pitfalls of overcomplication, and to reveal what is achievable if you do a few – or three – things to their very best”.

A Journey of Perseverance

In contrast to most chefs running kitchens in the list’s top ten, the mastermind behind the food didn’t work at elite restaurants. “I am truly happy of our restaurant and our mum,” concludes her son.

Many restaurants take years to establish themselves, but this one first started seven years ago. Its popularity is due to tireless, seven-day weeks of dedication.

“Our mum used to be very tired. She would source produce in the morning and make the food in the afternoon. All of it 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 support her to support her. She was raising children and a house to look after as well. All of these duties made her into what she is now: a exceptional person,” he says.

A Accomplishment for the People

The restaurant’s success is set to echo beyond its own premises. “In my opinion a lot of people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, pointing out the wider significance of this gastronomic achievement.