Original German Doner Off the spit In which language?
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Looping animation: a doner spit turns in front of glowing burners. The camera moves in slowly until the crisp crust fills the frame and the fat runs down the sides. Below it lies the freshly carved meat in the collection tray. Then the view pulls back out to the whole spit and it all starts again.
Stacked fresh every morning, layer by layer, seasoned by hand.
It runs from the top down and seasons every layer beneath it.
Original German Doner Β· since 2004
Stacked Β· Turned Β· Carved
The spec sheet // The spit
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.
What is on the spit today is shown here, so nobody has to ring up and ask.
01
hours on the spit
Two or three hours are enough for most. Six make the difference you can taste.
02
at the burners
Hot enough for the crust, without burning the outside before the inside is done.
03
rotation speed
Too slow and the crust burns. Too fast and the fat does not run evenly.
04
Pre-carved meat
We carve only when someone is at the counter. Before that it dries out.
The menu // Three ways
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.
01 / THE CLASSIC
Meat off the spit in flatbread. Salad, onion, tomato, cabbage, yoghurt sauce. The one everything else is measured against.
02 / LARGE
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.
03 / WRAP
Rolled in a thin flatbread instead of in the bread. It holds together while you eat and is the only one you can manage cleanly on the move.
Build your own // Your kebab
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
Extras
The day // From stacking to carving
Heat at the burner
0Β°
Keep scrolling, it gets hotter
The ingredients // Six decisions
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01
The meat
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
Only heated once you order. Crisp outside, soft inside. Bread kept warm turns tough and tastes of the tray.
03
The sauce
Made here, cold from the fridge. The contrast with the hot meat is half the flavour.
04
The acidity
Cut shortly before. The acidity cuts through the fat. Without it every kebab feels heavy after three bites.
05
The fresh bit
Cut in the morning, whatever is left gets binned. Tomato is cut only as we build, otherwise it waters the bread.
06
The finish
Red and white, both shaved here. Parsley last, so the final bite is as fresh as the first.
Order // For collection
Tell us when you are coming and your food will be waiting at the counter. No call, no queue.
