An eatery in the Mamak district of Ankara built on Antep-style pide and charcoal kebab, with outdoor seating, takeaway and delivery.
Two things are named on the sign, and the kitchen's own listing backs both up: Antep-style pide and grilled kebab. Antep — the older name for Gaziantep, a city in southeastern Turkey with one of the country's densest culinary traditions — signals the register the food is working in. Pide is a boat-shaped flatbread baked with a topping worked into it; kebab here covers charcoal grilling rather than any single dish. The operator's cuisine tags run through Turkish, barbecue, grill, steak, fast food and local and regional products. The drinks named on the page are tea and cold refreshments.
Speed is the quality the business claims for itself — plates that range from a snack to a full meal and come out without a wait.
The facilities are short and specific: an outdoor eating area, a separate section for smokers, takeaway, and delivery to an address. Nothing is said about air conditioning, parking, WiFi or step-free access. The door opens at ten in the morning and closes at ten at night, every day of the week. Payment can be made in cash or by Mastercard, VISA or debit card. The imprint names Nihat Karakol as the responsible person. Neither prices nor a founding date appear.
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