Tatar Salim

Tatar Salim offers a slightly different take on döner compared to the classic Istanbul style. The profile here is more aromatic, with a higher lamb ratio and the use of internal fat, resulting in a noticeably richer and fattier experience. While it is often referred to as Ankara-style döner — typically known for minimal seasoning, a clean meat-forward taste, and a drier, beef-dominant character — Tatar Salim presents a more modern interpretation of this tradition. The flavours are still restrained, but the lamb presence adds depth and intensity. One thing worth noting is that as the döner cools down, the fat becomes more pronounced, which is very much part of its character.

This particular branch is located right in the heart of Kadıköy, one of Istanbul’s most vibrant districts and arguably the strongest centre for nightlife and bar culture on the Anatolian side. Tatar Salim has three locations in total across the Anatolian side, but this one is especially well placed for exploring the neighbourhood. Very close by, you will also find other culinary landmarks such as Çiya, one of the most original chef-run local restaurants in the city, known for its deep focus on regional Anatolian cuisine. As someone born and raised in Kadıköy, I strongly recommend spending at least a full day here to experience the local food scene, social life, and overall neighbourhood culture before or after your döner stop.