Kazancilar carsisi ( The bazzar of Kazanci) is the school for all good kebap makers
This shop is there for 54 years Ýbrahim Sabah ids the founder and now his son Mehmet Sabah is the manager
The shop has 80 persons of capacity and its open from the morning till the night
Favorite Dish: adana Kebap
kebap of aubergine
We talk too much about Kebap,which is a pride for the Adana People and this is not the only food which they are proud ...I prefer to give you an example with a small video
Please watch it and you will understand what I mean ....
A small video about Adana and food
This kebaphouse also is wery well know in Adana
and they have also 2 mores shops in Istanbul for the people who like Adana Kebap.
They use to take the pictures of the famous visitors so you can also see the pictures on the walls ...
Favorite Dish: Adana kebap
As I mentioned to you before to make a good kebap is "art" and I am trying to indroduce you the masters of this art...The owner is Vahit Bayrak .His first restaurant was in near the great Clock now he moves to Mithat Saracoglu street .His son Ilker Bayrak is still the cook
52 refers to the wrestling Kilo..I think that he was a wrestling man in his past
He use daily lamb meat for kebaps
Favorite Dish: Adana kebap
Average, blue-collarish atmosphere, but absolutely superb food. The lamb dishes (especially Adana kebap) are worth the trip to Adana, and the restaurant is near a seafood market, so if you're in the mood for fish, just ask and the owner will send a runner to the market for your dinner.
I ate there in 2001, and went back in March of 2007. The place hasn't changed: this restaurant is not fancy, but the food is superb. A Turkish colleague said the food is "awesome," and she should know.
Favorite Dish: Adana Kebap. This restaurant claims to have invented this world-reknown spicy lamb dish. I cannot prove or disprove the claim, but I know the kebap is first-rate.
Also have some honey-bread, a Gaziantep specialty.
Don't expect too much from the atmosphere, the best seats are in the gravel along the parking lot (that way you can sit outside). Plus, the waiters have to chase stray cats away from your table, occasionally. BUT, if you can handle all of that (if not, eat inside) you will have a good dining experience (for Turkish fast food). There are usually 4-5 different waiters at your table throughout your meal bringing you salads (coban=shepard, sogan=onion) lemon, fresh mint, and cay (tea).
Favorite Dish: The Adana Kepab is the best I have had anywhere. In fact, I don't like it anywhere else. I highly recommend it, but I should also point out that you should try the cig kofte. It is a spicy, uncooked meatball you dip in pomegranate sauce, then wrap in a lettuce leaf. SO GOOD!! They also have Maras dondurma, which is Turkish ice cream from the town Kahraman Maras, which is the best known place in Turkey, where dondurma is made. (See also: Mado) The price per person (less than $10) is an understatement. Usually when I go there with 2 or 3 friends, our entire meal comes to less than $10.
Mujdat's and Old BP, both on 'The Alley' in Incirlik Village, about 15 km east of Adana.
Sidewalk cafe dining at Old BP. Friendly service and low prices at both (dinner about $5 to $6 per person).
Favorite Dish: Mujdat's has superb grilled lamb dishes; the tava and pide (pita) bread are the best at Old BP.
Good interior design, friendly environment!
Favorite Dish: -Findik Lahmacun