Döner

Döner are common throughout Germany, but nowhere moreso than right here in Berlin. The Döner was brought to Germany by waves of Turkish immigration in the post war period, and with immigration, comes food. Although Döner, schwarma or gyros have been eaten throughout the Middle East and Eastern Med in one form or another for several hundred years, the Döner made its European debut in Berlin. The Döner that we know and love today is a hybrid that represents the history of Berlin- born very much in turkey but with a style that developed here in Berlin. Even when orders are placed in Turkish, people will respond with „Scharf“ when asked what sauces they‘d like.

The Berlin Döner follows a fairly simple pattern- shavings of meat, traditionally lamb but more commonly beef, served in a a chunk of soft Turkish Pide bread, slathered with a different sauces, salads, herbs, the occassional squeeze of lemon and sometimes dressed with a little white cheese. There‘s also a chicken varient- commonly called the Gemüse Kebab, popularised by Berlin institution Mustafa‘s. Instead of the usual red meat, chicken is shaved off the spit, seasoned, mixed with fried vegetables (hence the Gemüse) and then served with the usual accompaniements. The same fillings are also available in a Dürüm- wrapped in a large flatbread, typically with a bit more filling.

But during your visit to Berlin to study at Sprachenatelier, where is a good place to get your fill of tasty, tasty Berlin goodness. Lucky for you guys, the Sprachenatelier test team (me) has hit the mean streets of Berlin to find some good spots in and around for city.

Mustafa‘s Gemüse Kebab

A classic. Located in Mehringdamm, Mustafa‘s is arguably the most famous restaurant in Berlin of any description. Open 24/7, you’ll know you’ve found the right place once you find the ridiculously long line leading to somewhere that looks like a glorified ticket booth. The gemüse kebab served there is good, very good, but some argue if it’s worth the line, which can sometimes be in excess of two hours. Worth a visit, definitely, but perhaps on a rainy Tuesday outside of peak hours.

Sindibad

A favourite with many students and even some staff members here at Sprachenatelier, Sindibad is a great little restaurant just across the road from us. They serve schwarma as oppossed to Döner (Schwarma being Lebanese), but it’s still good-we haven’t found a better schwarma, and at less than 3€ will get you a schwarma sandwich full of juicy, seasoned chicken, salad and sauces. Not strictly Döner, I know, but being so close to Sprachenatelier (you can see it from the front door), it worth a look. They also have veggie and vegan options- I’m particularly partial to the halloumi.

Imren

Where Berlin’s Turks go for Döner. Imren is a rare beast because nearly everything here is homemade- the bread is baked on premesis, they marinate and stack their own meat and make their own sauces. They only thing that they don’t do is grow their own lettuce! The classic location is just off of Kottbusser Damm- it’s worth a visit. Just be warned- it could ruin Döner for you. Forever.

Rüya

Hidden in plain sight, this Schöneberg imbiss spits out what’s considered amongst Döner experts to be one of the finest Chicken döners in the city. And it really is. With choice of different breads and some good sauces to wrap around crispy, fatty chunks of spiced chicken that’s prepared in house, there’s a lot to love here. Better than Mustafa‘s and without the legendary line.

Tadim

The undisputed king of Turkish baked products, Tadim is justifiably famous for the fruits of their ovens. Their pide is legendary, their Lachmacuns some of the best outside Turkey and their homemade doner meat is wrapped in their fresh, light, airy flatbreads- the dürüms are often fresh from the over- still puffy when they hit the counter to be filled with slices of veal. Light and fresh compared to many of the sub-par Döners here in Berlin. If you fancy something lighter, try a lachmacun with salad.