Pehlivanpark Kebap Salonu

We came from Antalya, we asked a restaurant close to us for a job and they suggested this place. When we went, there was no vacant place, we waited for a while and entered after an empty place was formed. Burdur shish was great. Portions were overly large, pixie was also nice. Although the mekab looks small from the outside, there are more than 70 tables that are quite large inside. The waiters were friendly, they took great care of us, their künefe was delicious, 1 tarhana 3 pieces of 1.5 burdur skewered piyaz and 1 ayran, 2 water offerings: spicy paste, 2 salads and sweet bardis extra kadayif cost 230 TL in total in this period, really burdur. If you come, be sure to stop by.

A restaurant that will not be erased from the memories with its flavors that have not changed over the years. Serving the district for many years; A great taste stop where the attention, smiling face, quality and warm atmosphere never diminishes.. A restaurant that has won hearts with its business management, which is constantly updating itself, especially where the owner of the business, Hüseyin Bey, takes special care of each and every customer. The restaurant, which I also tried the takeaway service, is an institution that deserves full points with its fast service, complete order and special packaging methods that preserve the temperature as in the restaurant. It is the point we cannot give up every time we visit Bucak. I would like to thank Mr. Husseim, the owner of the business, who took special care of us. You should definitely try the local desserts.

1- Although the place seems narrow when viewed from the entrance, the interior is wide. But I don't know if it's because of the dark design or the lighting, it's suffocating. 2- Both doner, İskender, etc. and grill types are available. Unfortunately, like most places in the west, there are no lamb products here. The products are from veal. I experienced plain doner and Urfa kebab. 3- Doner comes with pita cut under it and rice pilaf on the side, if you want, they pour melted butter on it. 4- I don't understand why doner kebab is so praised, although it's not minced meat, but meat doner, I couldn't taste that meat, the worst part was, it had a sour taste. Maybe it's because of the marination, but it bothered me. 5- Urfa kebab was served with bulgur pilaf, tomatoes, roasted onions and cress. 6- Burdur Shish meatballs in Urfa kebab, unfortunately, with a thick bottle, you know. Urfa is not related to kebab. 7- One plain doner + One Urfa kebab and one small water: Total 54 TL (October 3, 2021) 8- Restaurant Pera was not active and a Pehlivanpark direction poster was hung on its window, I think the same operator. 9- Adding to the answer of the owner (precious taste leader): It is interesting that you perceive even the "detection" sentences I wrote as bad criticism. I do not say that doner is served this way and kebab is served this way, not because of criticism, but for the future customer or if I go to that place again, it is information for myself. I did not criticize you not using lamb products, anyway, I know that it is not generally preferred in this region, so it is not used. I just wrote it as a wish/expectation. When it comes to Urfa kebab, I wrote it because I thought you had a naming mistake there. If you call a kebab Urfa Kebab or Adana kebab, it should have a standard and the main element of it is that it is made of lamb. When I say it is not preferred here and use beef instead of lamb, I wrote my comment above that it is not called Urfa kebab or Adana Kebab. You can sell your kebab as spicy/non-spicy ground beef kebab, dear taste leader, owner of the place. You've looked at my profile and you've seen it already, so I'm not just trying to write a long comment specifically for you, I'm trying to write what I remember from the structure of the place to the prices.