Not just a kitchen,
a real meat experience.

Since that year we have lived in the world of food and kitchens. Our experience grew through academic culinary studies at Izmir University of Economics, then through opening and running several restaurants in Turkey, with meat always our first speciality.

For us, döner is more than a dish. Our signature blend is 65% beef for texture and flavour and 35% lamb breast for tenderness, in carefully measured proportions.

The meat rests on the bone for four days to gain tenderness and juiciness, then three days in Mutlu Et's all-natural marinade. It never reaches your plate before completing eight days of careful preparation.