"Kebap" Street Food Restaurants in North Rhine-Westphalia
Size matters? Then you have to try the generously packed kebab pockets and lahmacun - with veal! Quantity and quality go hand in hand here: plenty of juicy meat, lots of crunchy salad, tzatziki, cocktail and hot sauce and fresh lemon juice as a finish.
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.
A pleasant little snack bar with a neutral ambience, but the kebab plates, kebab pockets, lahmacun and falafel are really really good. Everything tastes really fresh and is obviously prepared with a lot of love every day. Nice prices and extremely friendly service.
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.
Since 2016, you can have crispy kebab rolls filled with juicy meat and plenty of vegetables at Spichernplatz. The homemade sauces are really deep and the pide is downright fantastic. Rather unromantic setting, but extra points for freshness and friendliness.
Generously filled kebab pockets at more than fair prices. Fans call it the best kebab spot in the city, some even in the whole of NRW. Here are the facts: Well-seasoned meat. Vegetables super fresh, bread crispy and the sauce combo really good, plus there are good vegan alternatives.
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!
A doner kebab simply tastes better with vegetables: the team at the kebab snack bar near Bilk railway station has correctly recognised this. The counter is lined with salads, sauces and kebabs. In addition to chicken and veal, there are also vegetable kebabs made from seitan.
If you turn a blind eye to the service and ambience, the Turkish snack bar is certainly impressive. In particular, the freshly baked lahmacun and the pide filled with minced meat or cheese and spinach taste just like in Anatolia. The meat from the charcoal grill is delicious.
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!
Turkish fast food, but fresh. The bread-meat-vegetable ratio here is more than correct, and the dishes on the plate are also based on the recommendations of the German Nutrition Society. Lahmacun, stuffed aubergines, falafel dürüm, vegetable pancakes: all pretty good.
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.
A popular snack bar with very decent portion sizes, veal doner kebabs, homemade sauces and lots of crispy salad. The kebab pockets and wraps have a juicy and flavoursome interior, and the chicken skewers are served with pickled vegetables, chips, or Persian rice.
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.
Well-seasoned kebab specialities at a price that is no longer quite so low. It's clear that the snack bar polarises opinion - for some it's "the best doner kebab in Germany" with crispy bread and tasty sauces, for others it's no longer the same, especially when it comes to the meat.