The best street food venues of type "Turkish cuisine" in Cologne
Cologne's best-kept kebab secret is hidden in Körnerstraße: every Wednesday, Atila Tosun personally fires up the spit in his small, iconic Ehrenfeld market hall for what is perhaps the most honest and delicious kebab in the cathedral city.
The deli, which is part of the traditional snack bar in the Kwartier Latäng neighbourhood, brings kebab power to the Agnesviertel. The kebab is prepared according to a recipe that is over 30 years old. The bread, meat, pickled vegetables, salads, falafel etc. taste super fresh and the kebab platter is particularly good.
A must for visitors to Cologne. If you haven't eaten an Adana sandwich here, you haven't seen the cathedral city. The charcoal-grilled lamb skewers can also be enjoyed with bulgur, rice, salad and hot sauce. Another tip: try the house pide.
Doner kebab, only nicer. The classic comes with tzatziki and salad, and in addition to veal, there is also a vegan version of the soya skewer, both served in homemade bread. The homemade mezze, falafel plates, and the vegetable doner with grilled vegetables and aubergine yoghurt sauce are also good.
Gourmet köfte in a somewhat remote, unattractive corner of the city - served either in a fresh baguette with homemade, delicious sauces or as a platter dish with pickled vegetables, chips and salad. The beef currywurst is also good.
The kebab snack bar on Aachener Straße is not only good for a quick emergency pit stop, but can also be visited with a clear conscience to enjoy a kebab, dürüm or halloumi wrap. Wonderfully crispy fries, juicy meat, great salad.
Adana is a cult favourite. If you can't manage the mountains of charcoal-grilled meat on your own, it's best to come with lots of friends. The grilled meat platter and the eponymous minced meat skewers are particularly well-known throughout the city, be sure to order the garlic sauce.
Kebab expertise since 1988: this simple snack bar has been the number one kebab destination for many people in Cologne for over 35 years. Everything is homemade, from the bread dough to the mix of spices. The generous portion of herbs and crunchy vegetables is also really good. Perfect lahmacun!
Manti, but make them special! The dumplings filled with minced beef and countered with yoghurt and butter and paprika sauce are also available here in a vegan-vegetarian version, with various toppings. Not very classic, but delicious: mango-apple chutney and truffle cream.
Archetypal kebab snack bar in Cologne's "Little Istanbul" on the left bank of the Rhine with Dürüm, doner kebab, fish and meat from the charcoal grill. Here, food is sizzled, baked, cooked and served almost non-stop: The spacious restaurant is open until the early hours of the morning - and starts at 8am!
Food coma in Turkish? Cökertme Kebabi: This dish from the Aegean coast is a pyre of golden-brown deep-fried skinny fries, garlic yoghurt and thinly sliced steak meat and - like the bread, the sauces and the kebabs made from veal - is homemade.
Stuffed jacket potatoes - so old school? Not at all: It's what's on the inside that counts. A little re-branding and a refresh, new or creative topping ideas in the fresh food counter and the Turkish street food classic has what it takes to become a smart superfood.
Turkish meat dishes from the charcoal grill in a central location. Weidengasse is known for its lively Istanbul flair. The house speciality, the mixed grill plate with Çağ kebabi, is served with ayran. Good flatbread, homemade dips.
An amazingly large specialty restaurant with a somewhat peculiar atmosphere, somewhere between a cruise ship and a hotel restaurant in Antalya. Authentic kebabs, roast lamb, Turkish soups and meat from the charcoal grill are served here, but without any frills.