The history of this restaurant dates back to the 1850s. They had shops in different places. Older Ankara residents know those places better. Passing from master to master, from father to son, this tradition has been maintained for 5 years in the same way as its new operators, Hakan Ergül. There are only two dishes on the menu of the sucker. Doner and Meatballs The location of the sucker is one step ahead of all due to its cooking technique, no compromise on using quality materials and no commercialization concerns. It is almost impossible not to wait in line at noon. Because Suhan's doner is not a doner that can be served quickly. The places that are cooked slowly on the coal fire are carefully cut and served. Here, I also see a quadruple eye hanging on the wall.
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