A true kebab place ! (With good value for money)
You've got to bear in mind that it is mainly the ground-meat (here, minced in front of youby the chef with a special knife) Adana Kebab which is meant when talking about "kebab" in Turkey.
And the chef here surely knows how to cook it like it is done in the country-reknown region of Adana.
Somehow the chef also shows excellent skills in cooking other lamb cuts, and also veal, barbecue-style.
A definite winner for meat lovers, which made me feel compelled to write a comment after eating there two nights in a row.
P.S.: I am from Adana :)
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