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When assembling a ranking of London’s finest dining spots, one might foresee familiar high-end names. However, tucked high among these gastronomic giants is a simple salonu located in a distant area of north London.

A Surprise Recognition

This compact Turkish eatery, concentrating in the culinary delights of Mersin, a metropolis on Turkey’s south coast, has been named the 4th top restaurant in the metropolis by a respected culinary publication. The recognition has left the owners totally shocked.

“I’m completely astonished,” says a family member, pointing to his parents’ dedication that led to their humble restaurant earning such a prominent ranking on a notable 99-strong list.

The Charm of Simplicity

The small shop, which started as a simple cafe before its transformation into a sought-after food hotspot, has retained much of its former character. It accommodates just more than 20 people and, except for the dazzling live cooking show, the setup remains mostly unchanged. “It is a tiny and intimate space,” says the owner.

The Namesake Creation: Tantuni

In the end, it’s all about the cuisine, and this establishment more than delivers. The restaurant’s eponymous dish, tantuni, is a simple delight. The meat—whether lamb or chicken—is cooked with steam to maintain a tender texture.

It is then thrown into a large pan with spices and oil, which are added in bit by bit. When the flavourful mixture heats through, homemade lavaş—a thin, flexible bread—is placed on top to soak in all the aromas. Finely sliced onions and a handful of parsley go inside before the savoury meat is folded tightly inside.

It is often eaten with a squeeze of lemon or some tangy accompaniments. The end result is a powerful burst of taste, with subtle hints of sumac, sharp onions and spicy, paprika-laced oil bringing it all together.

Beyond the Basic Tantuni

Patrons can also try yoğurtlu tantuni, where the meat-filled lavaş is sliced and finished with yogurt, tomato sauce and rich, nutty brown butter. A leading food critic called this dish “one of London’s few flawless, impeccable dishes”.

For sweets, the eatery’s künefe proves a treat. It is soaked in a more modest amount of syrup than usual, resulting in it a deeper, more aromatic and not overly sweet profile.

Outranking the Titans

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

While two people could easily leave this place full for below £25, equivalent meals at luxury establishments can cost many times that figure.

The Philosophy of Hospitality

The restaurant is also part of several Turkish restaurants featured and is found well outside the city’s central zones. “It is not concerning luxury. London is an pricey city. There is an belief that in an high-cost place you’re going to have the best service and finest food but I do not believe in that,” says the owner.

“In my view what is most important is friendliness, friendliness and a place you can be yourself and feel calm.”

This philosophy is echoed by the list’s curator, who remarked that if he were in a role of authority, he would “make it mandatory to make every chef in London come to this spot as a masterclass, to teach them the traps of overcomplication, and to reveal what is attainable if you do a few – or three – things to their utmost best”.

A Journey of Hard Work

In contrast to most chefs heading kitchens in the list’s top ten, the mastermind behind the food did not apprentice at fancy establishments. “I am very happy of our shop and our mum,” says her son.

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

“My mum used to be very 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 single mum 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. All of these duties forged her into what she is now: a remarkable person,” he reflects.

An Achievement for the People

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