Kazancılar Bazaarlies in Adana's old city, in the shadow of the Büyüksaat clocktower. Its name comes from the coppersmiths —kazancılar— who have worked there since its foundation. A "kazan" is a large copper vessel for water or food.
From the Ottomans to today
The bazaar's roots reach back to the 16th century. As Adana grew into an Ottoman-era hub of agriculture and trade, copperwork — needed for the cauldrons, pots and trays of surrounding villages — developed as a major craft.
Hammers starting early in the morning and continuing till evening formed the rhythm of the bazaar. That sound also set the pace of the surrounding tradespeople: tea-makers, börek shops, kebab houses — all keeping step.
Where our family began
In 1908, in a corner of this bazaar, our family's first generation opened a small kebab hearth. The first customers were the bazaar's masters themselves: people coming off heavy work, seeking a filling and quick meal. We might say that Adana kebab's "signature" form — 220g, over coals, with lavash — comes from this workers'-plate tradition.
The bazaar today
Copperwork is no longer as intense as it once was; modern production has taken over most of it. But a few masters still hammer in the bazaar; the sound can still be heard. Our venue — the historic building in Sarıyakup — keeps this heritage physically alive: stone walls, wooden beams, the smoke of a coal hearth.
A visit recommendation
When you come to Adana, don't only eat with us — walk the bazaar. Look at the coppersmiths' workbenches; if you can, watch a cauldron or tray being struck. The voice of centuries still echoes in the rhythm of that hammer.
