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Whenever curating a roll of London’s best eateries, one might foresee well-known award-winning establishments. But, tucked high among these food titans is a unpretentious salonu found in a distant corner of north London.

An Surprise Recognition

This little Turkish eatery, focusing in the street food of Mersin, a metropolis on Turkey’s Mediterranean coast, has been crowned the fourth top restaurant in the capital by a influential food magazine. The honour has left the proprietors totally shocked.

“I’m completely astonished,” remarks a owner’s son, referring to his family’s relentless work that culminated in their small shop earning such a lofty spot on a respected 99-strong list.

The Appeal of Modesty

This little venue, which started as a simple cafe before its conversion into a buzzing food hotspot, has retained much of its earlier charm. It seats just more than 20 people and, aside from the impressive live cooking show, the setup remains essentially unchanged. “It’s a tiny and intimate space,” says the owner.

The Namesake Offering: Tantuni

In the end, it’s all down to the cuisine, and this eatery more than delivers. The eatery’s namesake dish, tantuni, is a straightforward delight. Choice of meat—lamb or lamb or chicken—is cooked with steam to maintain a succulent quality.

The meat is then tossed into a massive pan with seasonings and oil, which are incorporated in slowly. When the meaty mixture heats through, handmade lavaş—a pliable bread—is laid on top to take in all the juices. Finely sliced onions and a dash of parsley are placed before the flavourful meat is rolled securely inside.

It is usually eaten with a squeeze of lemon or some tangy accompaniments. The outcome is a powerful punch of flavour, with gentle hints of sumac, sharp onions and red, paprika-infused oil tying it all in harmony.

Beyond the Basic Tantuni

There is also yoğurtlu tantuni, where the meat-filled lavaş is sliced and topped with yogurt, tomato sauce and cooked, nutty browned butter. A respected food critic called this dish “a part of London’s few perfect, no-notes dishes”.

For sweets, the eatery’s künefe is a treat. It is doused in a more modest amount of syrup than found elsewhere, resulting in it a more intense, toastier and more balanced flavour.

Outranking the Giants

Notably, this modest restaurant has outplaced several celebrated three-Michelin-starred restaurants. It finds itself just behind the summit of the list, just after other esteemed dining destinations.

While two people could readily leave the restaurant full for less than £25, comparable experiences at luxury establishments can cost significantly more than that figure.

A Ethos of Heart

It is also among several Turkish restaurants featured and is situated well beyond the city’s prime zones. “It’s not concerning luxury. London is an pricey city. It is assumption that in an high-cost place you’re going to have the top service and finest food but I do not believe in that,” states the owner.

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

The view is echoed by the list’s curator, who suggested that if he was in a position of authority, he would “require to have every chef in London visit this restaurant as a finishing school, to teach them the traps of overthinking, and to reveal what is achievable if you do a few – or three – things to their utmost best”.

The Journey of Dedication

Unlike most chefs managing kitchens in the list’s highest ranks, the mastermind behind the food didn’t train at fancy establishments. “I am truly proud of our restaurant and our mum,” adds her son.

Numerous restaurants need years to establish themselves, but this one first started seven years ago. Its popularity is due to relentless, seven-day weeks of work.

“Our mum would be extremely tired. She would buy ingredients in the morning and make the food in the afternoon. Each item is handmade; she would manage all of this. She is a single mother and she had a social life but her friends would visit to support her. She was raising children and a house to manage as well. Each of these roles shaped her into what she is now: a exceptional person,” he reflects.

An Achievement for the People

This restaurant’s accolade is likely to echo outside its own doors. “I believe numerous people would be happy, as I am, because the Turkish community is a significant part of London,” notes the owner, pointing out the greater significance of this gastronomic triumph.