Bahcesehir 'Heybet Doner Restaurant' is a culture, flavor mosaic beyond being a food and beverage business. Each part of this mosaic is a unique product of this geography. Namely; The meat we use to prepare our doner is provided from the feeders in Edirne and Afyon. Also, 'tandir lavash', which is served with doner and prepared from yellow wheat flour, is the crop of Konya. In addition to our unique tastes, Ankara's famous chopped pickle, rotating pre-cooked lentil soup made with Mardin Kiziltepe lentil which is our recommendation, and Trabzon hand trench, hazelnut baklava presented to your liking as a dessert after the meal, are the only part of this mosaic.
