Heritage
A century-old hearth, two branches, one recipe.
The fire lit in a corner of the Kazancılar Bazaar in 1908 still burns today, with the same recipe, in our two branches. Below are the milestones of our story.
Years of Tradition
Branches
Recipe
- 01 / 41908Founding
A hearth in the Kazancılar Bazaar
Our journey began in 1908, at a small kebab hearth in the heart of Adana's old city — the Kazancılar Bazaar of the coppersmiths, where Adana kebab itself was born. Our first customers were the bazaar's tradesmen coming off heavy work.
- 02 / 4SarıyakupHistoric Venue
In the shadow of the Büyüksaat clocktower
Our historic stone venue in Sarıyakup, where we still serve today, keeps the spirit of traditional Adana kebab alive — stone walls, a wide coal hearth and the scent of the street.
- 03 / 4ÖzalNew Branch
A second door in Çukurova
Our Özal branch on Turgut Özal Boulevard welcomes families with a 400-person indoor/outdoor terrace and a 150-person hall, modern comfort and the same century-old recipe. The same recipe, a new door.
- 04 / 4BugünToday
Two branches, the same hearth
Our historic venue in Sarıyakup and our modern Özal branch in Çukurova continue to serve with the same recipe, unchanged since 1908. Male lamb. Blade-minced. Charcoal embers.
