Iskender Kebap
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Bursa Kebab is a favorite food. The yogurt and the melted butter poured over it are the musts of Bursa Kebab. The jury of the daily newspaper "Hürriyet" chose the Top 10 Kebap restaurants in Turkey.
Uludağ Kebabçısı - Bursa
It has been in service in Bursa, opposite Santralgaraj, for 39 years, the business
passing from father to son. They serve 200 people per day. Those who go to Bursa
or just pass through Bursa absolutely must drop in at Uludağ Kebapçısı. It is
open every day between 11:00 and 18:00.
Hacıbey
Hacıbey was first founded in 1950 and has branches in Bursa, İzmir and Gaziantep
besides Istanbul. The capacity is 55 people and reservation is not required.
The secret of the Kebab is the meat and the sauce in which the meat is laid.
The yogurt comes from Manyas and the butter is made in Bursa. It is open every
day between 11:30 and 22:00 and Sakızlı Peynir Tatlısı (Cheese dessert with
mastic) is strongly recommended. Spirits are not served, and major credit cards
are accepted.
Uludağ Et Lokantası
The restaurant was first founded in Ankara in 1956 and has two branches in Istanbul:
Florya and Küçükyalı. The branch in Florya has a capacity of 2000 people together
with the garden and İskender is called "Uludağ Kebap" here. A staff
of 15 works to make the kebabs. If you wish to sit at a table at the window
sill or in the garden, reservation is required. It is open every day between
12:00 and 21:00. A 200-car capacity parking lot, alcoholic drinks and neighborhood
delivery are all available.
Bursa Kebapçısı
Bursa Kebapçısı opened its first restaurant in Beyoğlu in 1955 and the branch
is located at the top of Istiklal Caddesi. It has a capacity of 120 people.
Here, İskender is named "karışık" (mixed) kebap. It is called so because
the kebab is composed of döner, meat filet and meatballs. Reservation is not
required. It is open every day between 11:30 and 21:30. Alcoholic drinks and
neighborhood delivery are available. Major credit cards are accepted.
Uludağ Kebapçısı - Ankara
Uludağ Lokantası was founded on Ulus Denizciler Caddesi in 1956 and it has not
been closed for even a single day in 48 years. They only serve "iskender".
Iskender is called "Uludağ Kebap" here and the name is registered.
The lamb meat comes from Balıkesir while veal is provided from Konya and Kayseri.
It has three branches in Ankara and it is open every day between 11:30 and 22:00.
Niyazibey
Niyazibey opened its first restaurant in 1965 and has four branches in Istanbul
and one branch in Sivas. The Feneryolu branch was opened eleven years ago and
has a capacity of 150 customers. Reservation is required on weekends. Bursa
kebab is served in two styles: "Niyazibey Normal" and "Niyazibey
Özel" (special). The kebab is mixed with a special sauce one day prior
to serving. It is open every day between 11:30 and 23:30. They offer delivery
service within the neighborhood. Alcoholic beverages are not served. Major credit
cards are accepted. A car parking lot of 30 cars is available.
İskender Iskenderoğlu
It is one of the important stops in Bursa and it has been in service for 70
years. Although the inner decoration has been renovated, the façade has remained
the same. It is open every day between 12:00 and 20:00. A private car parking
lot is available. There are no alcoholic beverages.
Bayülgen
Bayülken is located on the Antalya-Lara highway. It was founded eight years
ago and has a capacity of 300 people. You feel privileged with its refreshing
decoration, debonair personnel and rich menu. Bayülgen Kebap, Adana style Abuhannuş
and KüncülüKebap are the most famous specialties. It has a branch in the Bahçelievler
district.
Gökçeli
Gökçeli Kafeterya has been the address of döner in Adana for 28 years. Gökçeli
entertains 1500 customers daily at its five branches. The thin slices of döner
are served over pide with tomato sauce and yogurt. Season salad and mixed pickles
are also included in the service. The branch at Dörtyolağzı has the heaviest
customer traffic. The restaurant has three stories and has a capacity of 200
people.
Altınkapı
Dönerciler Sokağı in Alsancak, Izmir is named after Altınkapı, which has been
in service for twenty-five years. The restaurant uses lamb meat from Balıkesir
and local veal for the kebab, and the döner is cooked over a coal fire. It is
served with butter from Bursa, special tomato sauce and Sakıpağa yogurt.
Also See:
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