Original German Doner Off the spit

Animation: ein Dönerspieß dreht sich vor glühenden Grillstäben, die Kamera fährt langsam heran, bis die knusprige Kruste bildfüllend ist. Ein langes Messer schneidet dünne Streifen ab, die in die Auffangschale darunter fallen. Eine Zange legt das Fleisch in ein aufgeschnittenes Fladenbrot, Zwiebeln und Tomaten kommen dazu. Zum Schluss steht der fertige Döner auf dem Teller, während die Zutaten im Hintergrund nach außen fliegen.

Six hours. No ready-made meat.

Stacked fresh every morning, layer by layer, seasoned by hand.

The fat makes the flavour.

It runs from the top down and seasons every layer beneath it.

The bread joins it fresh.

Heated on the griddle, crisp outside, soft inside.

Original German Doner · since 2004

Off the
Spit.

Stacked · Turned · Carved

Build your kebab See the menu
Scroll now Down, and it starts to turn ↓
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Germany | United Kingdom
Off the spit·Six hours·Carved fresh·Bread from the griddle·Sauce mixed in house·Nothing from yesterday·Off the spit·Six hours·Carved fresh·Bread from the griddle·Sauce mixed in house·Nothing from yesterday·

The spec sheet // The spit

Six hours,
then the knife.

Stacked by hand in the morning, seasoned layer by layer. The spit turns in front of the burners for six hours before anything is carved. The fat runs from the top down and seasons every layer beneath it, which is why the last slice tastes like the first.

Doner on the spit Durum on the spit Falafel off

The owner switches this line himself from his own panel, so nobody has to ring up and ask what is still on.

Temperature
200 to 220 °C
Rotation
4 to 6 rpm
Meat
off the spit
Sauce
Yoghurt, mixed in house
Bread
Flatbread from the griddle
Spit height
60 to 80 cm
Time on the spit
4 to 6 hours

01

0

hours on the spit

Two or three hours are enough for most. Six make the difference you can taste.

02

0°C

at the burners

Hot enough for the crust, without burning the outside before the inside is done.

03

0 rpm

rotation

Too slow and the crust burns. Too fast and the fat does not run evenly.

04

0

meat pre-carved

We carve only when someone is at the counter. Before that it dries out.

The menu // Three ways

Three things.
All three done right.

A shop with forty dishes on the menu is good at none of them. Everything here comes off the same spit, just put together differently.

The Doner

01 / THE CLASSIC

The Doner

£7.50

Meat off the spit in flatbread. Salad, onion, tomato, cabbage, yoghurt sauce. The one everything else is measured against.

  • Off the spit
  • Flatbread
  • Yoghurt sauce
+ Build your own
The Plate

02 / LARGE

The Plate

£11.90

The same amount of meat, but no bread: rice, salad and two sauces on a plate. For anyone who wants more without wanting more bread.

  • Double meat
  • Rice
  • Two sauces
+ Build your own
The Durum

03 / WRAP

The Durum

£8.50

Rolled in a thin flatbread instead of a bun. It holds together while you eat and is the only one you can manage cleanly on the move.

  • Rolled
  • Thin flatbread
  • For the walk
+ Build your own

Build your own // Your kebab

Build it the way
you eat it.

Four steps and the price is set. Whatever is not on the spit right now cannot be clicked, so there is no disappointment at the counter.

Step 1 · How

Step 2 · Meat

Step 3 · Salad and sauce

Step 4 · Heat

Dazu

Your kebab

Your order

Flatbread

    Total 7,50 £
    So bestellen

    Der Ablauf // Vom Stecken bis zum Schnitt

    Ein Tag am Spieß

    Stacked

    Morning · 06:00

    Stacked

    Fresh meat, layer by layer onto the spit. Spices and fat go between every layer, and the fat from the top seasons everything below it later.

    Crust

    First hour · 180 °C

    Crust

    The outer layer seals. Herbs start to roast, fat begins to run. From here the spit cooks in its own juices.

    Ready to carve

    Midday · 220 °C

    Ready to carve

    Six hours later the outside is dark and the inside still sits at 70 °C. That is when it gets carved, not a minute earlier.

    Heat at the burner

    220 °C180 °C130 °C80 °C0 °C

    0°

    Keep scrolling to heat

    Die Zutaten // Sechs Entscheidungen

    Six things.
    Six decisions.

    Zum Blättern wischen →

    01

    The meat

    Fresh off the spit

    Stacked fresh, never pre-carved. Six hours at 200 to 220 degrees. The fat runs down and seasons every layer beneath it.

    02

    The bread

    Flatbread from the griddle

    Only heated once you order. Crisp outside, soft inside. Bread kept warm turns tough and tastes of the tray.

    03

    The sauce

    Yoghurt with garlic

    Mixed in house, cold from the fridge. The gap in temperature against the hot meat is half the flavour.

    04

    The acidity

    Onions with sumac

    Cut shortly before. The acidity cuts through the fat. Without it every kebab feels heavy after three bites.

    05

    The fresh part

    Salad and tomato

    Cut in the morning, whatever is left goes. Tomato is cut only as we build, otherwise it waters the bread.

    06

    The finish

    Cabbage and herbs

    Red and white, both shaved in house. Parsley last, so the final bite is as fresh as the first.

    The finished kebab, ingredients flying over it

    Der Laden

    Alles, was drin ist, liegt vorne.

    You can see the spit, the griddle and the bowls. A shop with nothing to hide builds the counter facing forward, not away.

    Order // For collection

    Order ahead,
    skip the wait.

    On the live site this order goes straight to the shop's phone and is confirmed with one tap, and the customer sees the confirmation on the page right away. Here it is to try out.