Best "Kebap"-Street Food Restaurants
Cologne’s best döner isn’t served in “Little Istanbul” on the right bank of the Rhine or on Weidengasse—a street famous for its kebabs—but rather on the creative, alternative Körnerstraße. Be prepared to wait! But it’s worth it: the meat, bread, sauce, and service—everything is of the highest quality imaginable.
All of Vienna makes a pilgrimage to Favoriten to see Ferhat Yilderim; his döner is—according to his fans—the best in the city. Another standout is the house-made natural sheep’s milk yogurt, which Ferhat developed to evoke the flavors of his childhood and which perfectly complements the döner and dürüm.
Just another “Best Döner in Town”? Here, they pay attention to every detail: crispy, homemade bread, house-made sauces, ingredients fresh from the market, and a juicy skewer prepared fresh daily—half veal, half lamb, seasoned and marinated according to a family recipe.
A picture-perfect kebab spot with lightning-fast, super-friendly, top-notch service and a great meat-to-carbs-to-salad ratio. Despite its unassuming atmosphere, this is a must-visit spot—whether you’re in the mood for a döner, dürüm, lahmacun, or pide. The dough and sauces are made fresh in-house.
A treat you can enjoy without a guilty conscience. A tan that doesn’t require UV rays—just charcoal and skill. Even after 16 years, Cologne’s “King of Kebap” hasn’t lost any of its smoky appeal. Adana kebab for the win!
At this kebab shop, everything is made by hand—from the bread to the flavorful skewers made with the finest halal beef or chicken. The meat is cooked on a charcoal grill, which gives it a particularly rich flavor. Of course, the toppings and sauces are excellent, too.
The Kent restaurants, which evolved from a Turkish teahouse in the 16th district, are a Vienna institution: here, Turkish-Levantine cuisine is celebrated. In addition to meze and grilled dishes, fish dishes such as hamsi tava—pan-fried anchovies—are a crowd favorite.
The Kent restaurants, which evolved from a Turkish teahouse in the 16th district, are a Vienna institution: here, Turkish-Levantine cuisine is celebrated. In addition to meze and grilled dishes, fish dishes such as hamsi tava—pan-fried anchovies—are a crowd favorite.
Inspired by the iconic Berlin restaurant Mustafas Gemüse Kebap, this snack bar—with a strikingly similar name—has also made a name for itself in Düsseldorf. They’re still finding their footing compared to the original. If you want vegetables and cheese on your döner, you’ll need to specify that when you order.
The opening of the first mit&ohne location has sparked a small kebab revolution in Zurich. Everything is made in-house here: the flatbread is freshly baked to order, and the döner skewer is layered daily with the finest meat. The vegetarian options are delicious, too.
With their counter in the K25 food court, award-winning chefs Mikael Gröndal and Linus Ahlstedt bring a French twist to fast food. Their most popular dish is a kebab in a thin galette with grilled veal and a white house sauce. Alternatives include salads, sandwiches, and burgers.
Since 1979, this small snack bar on Skalitzer Straße in Kreuzberg has been serving hand-stacked, marinated Yaprak beef döner. The meat is juicy, the bread is crispy, and the sauces are homemade. Tekbir thus rightfully ranks among the city’s best kebabs.
Baba is bringing the kebab revolution to the city on the Limmat. Here you’ll find Switzerland’s first döner that’s not only hand-layered with Swiss meat but also roasted over a wood fire. This gives it a special and unique burst of flavor.
A 500-gram dürüm with meat for 8 euros: For some, that’s a hefty sum; for others, it’s a hearty serving. Well-seasoned ingredients, flavorful bread, homemade sauces, plenty of vegetables, and salad draw long lines. It’s open almost around the clock.
Please note: This iconic steak döner isn’t available every day at this exceptional snack bar—only from Friday through Sunday. The other kebab varieties, served in yufka or flatbread, are also well worth trying! Many people in eastern Stuttgart also rave about the vegan lahmacun.
A well-known bartender opening a kebab shop? That’s bound to be something special. 100 percent layered veal, light flatbread, and well-seasoned sauces. The Premium Döner made with Wagyu short ribs is truly special. Veggie favorite: zucchini-feta patty in a döner bun.
The Kent restaurants, which evolved from a Turkish teahouse in the 16th district, are a Vienna institution: here, Turkish-Levantine cuisine is celebrated. In addition to meze and grilled dishes, fish dishes such as hamsi tava—pan-fried anchovies—are a crowd-pleaser.
The Kent restaurants, which grew out of a Turkish teahouse in the 16th district, are a Vienna institution: here, Turkish-Levantine cuisine is celebrated. In addition to meze and grilled dishes, fish dishes such as hamsi tava—pan-fried anchovies—are a crowd favorite.
The Kent restaurants, which evolved from a Turkish tea house in the 16th district, are a Vienna institution: here, Turkish-Levantine cuisine is celebrated. In addition to meze and grilled dishes, fish dishes such as hamsi tava—pan-fried anchovies—are a crowd favorite.
A small eatery with a large regular clientele—even if the decor is a bit sparse. Changing daily specials complement the extensive regular menu, which features burgers, schnitzel, grilled sausages, currywurst, and more. You wouldn’t think so, but the döner here is among the best in town.