Food and service were wonderful! Big portions, very tasty, hot, and served quickly. The stuff we're…read moreexceptionally nice and helpful. Their Baclava was homemade goodness and an absolute must try. If you just got into town and need good, hot food this is your stop.

These guys are all over Turin! No matter where in Torino you are, it seems like you're never more…read morethan a block away from an Istanbul Pizza Kebab restaurant. That's not a bad thing at all. This place serves up generous portions of delicious food. For 6 Euros, you get a rather large kebab pizza (and that's their priciest variety) that can feed two people. Of course, it's delicious! How can anybody possibly go wrong with piling up donair meat on a pizza, and topping it with white and hot red sauces (think Halal Guys sauces - after all, the sauces are the only good thing about that famed 53rd St and 6th Ave food cart - apologies to all my sheeple friends who are still on the Halal Guys bandwagon)! The only thing I didn't care for was the lettuce on the pizza; so the second time I ate here, I asked them for no lattuga, and they kindly obliged. The guys who work here are really nice. They try to speak whatever little English they can; I muster up whatever little Italian I can; and our combined efforts enable us to communicate quite effectively. This is a cash-only business, so be sure to visit the ATM before you stop by here to enjoy this confluence of Turkish and Italian cuisines.

This Moroccan-owned kebab shop was wonderful. The falafel was tasty and the doner kebab was very…read moregood. The spicy sauce completed both wraps. Molto Bene!

From the owner: Il Kebab Si è diffuso in tutto il mondo Arabo ed in Grecia ,dove all'inizio del novecento,il…read moreturismo d'elite ne scoprì e ne apprezzò i sapore forti ed intensi. Il kebab è conosciuto nei vari paesi con nomi diversi, in Turchia,per esempio,il kebab è detto "Gyros" mentre nei paesi Arabi "Shawarma":cambia la denominazione ma cambia anche il tipo di carne usata,prevalentemente di montone nel Medio Oriente e di vitello o pollo in occidente. LA carne va tagliata a fettine sottili e poi marinate per 24 ore per consentire alle spezie di conferirne quel sapore caratteristico :il giorno sequente le fettine vengono infilate nel grande spiedo verticale.man mano che si cuoce, la carne viene tagliata e servita calda accompagnata a diversi tipi di salsa insieme al pane Arabo.

Just found a new kebab spot in Asti near the train station great kababs clean place and good prices…read morethey even have a little court yard dining area

From the owner: Tagliare al momento carne per servireread more