Donerci Ali Efendi, who serves taste lovers with six branches in Istanbul and one branch in Ankara, serves more than 1 ton of doner a day. Dönerci Ali Efendi, which stands out with its understanding of quality, taste and hygiene, offers the same standards of service in all its branches.

Donerci Ali Efendi, who serves taste lovers with six branches in Istanbul and one branch in Ankara, serves more than 1 ton of doner a day. Dönerci Ali Efendi, which stands out with its understanding of quality, taste and hygiene, offers the same standards of service in all its branches.

It returns from our national tastes and is indispensable for most of us. When we are hungry, it is one of the first foods that we can think of and consume quickly. Donerci Ali Efendi, a restaurant chain that makes the stomach feast with more than 1 ton of doner per day ... The brand, which was founded in 90s by selling doner in street markets, is on the way of chaining today. Meats used in Dönerci Ali Efendi restaurants, which opened its first branch in 2006, are selected individually from various points in the Thrace region. After the selected meats are rested and marinated, they are rested again. Dönerci Ali Efendi, which attaches great importance to the quality of the meat, explores the nutrition of the animals and the conditions in their region. Usually tender beef and young lambs are chosen to make the meat more delicious. Only certain portions of meat are used in doner kebab. Dönerci Ali Efendi branches, which attach great importance to taste and hygiene, are also selected with great care. Dönerci Ali Efendi welcomes its customers in a natural and warm environment; it makes them feel comfortable at home. There is a food culture starting from the kitchen to the street in Dönerci Ali Efendi. Providing service with its seven branches in Kozyatağı, İçerenköy, Ataşehir, Altunizade, Göztepe and Optimum AVM, and Ankara Oran; It offers quality, taste and warmth together. Brand; Donerci Ali Efendi, who provides cooking and serving services at predetermined standards and criteria in all restaurants, eliminates surprises in his branches. The brand, which stands out with its innovative and unique service style, continues its research for new presentations and new tastes about doner. The buttermilk presented at Dönerci Ali Efendi is also very famous ... Brand officials say, "If customers want open buttermilk, they rely on that restaurant." Kemalpaşa dessert is brought from Bursa, Kunefe cheese from Hatay, silk pulbiber from Maraş, and dried isot and sumac from Urfa in their natural form.