Bayramoğlu Döner

This place is considered to be the best doner shop by lots of people, selling huge amounts of döner everyday. What makes it especially impressive is that it has achieved this scale while staying stubbornly focused on a single thing: proper yaprak döner. They intentionally avoid branching out into İskender or sauce-heavy variations, and instead keep the menu tight and traditional — döner, soup, rice, and a small dessert selection (most notably oven-baked sütlaç and baklava).

Quality here is treated as a systems problem. The owner repeatedly emphasises that great döner starts with procurement and correct processing, and they specifically highlight the use of beef brisket (döş) as the foundation. They also stress the importance of balancing lean and fatty cuts carefully to keep the flavour rich but controlled. Another distinctive detail is the shape of the döner itself: rather than the classic round cone, the döner is prepared in a square or rectangular block format, which they see as part of their craft.

The operation has grown dramatically over time, expanding from a small buffet-style setup into a large-scale restaurant with very high seating capacity — yet service is designed to move fast. Even when the queue looks intimidating on weekends, the flow is quick and tables turn efficiently. Sides are also part of the routine: potatoes, salad, and onion are served by default. A small detail that says a lot: they tried machine-cut potatoes for consistency, but customers reacted negatively, so they went back to hand-cutting.

One last touch that completes the experience is the bread. They bake lavaş right next to the döner using a tandır-style oven, so your serving comes with bread that is genuinely fresh, hot, and built for dipping into the meat juices. It is the kind of place that earns loyalty not through marketing, but through repetition — people come back years later and say the taste is exactly the same.