Kinda rude hostess. You need a reservation!!! They reserve the meats for the day! No exceptions!

When we have invited from this venue I thought that I will meet again an ordinary and booth intestines shop. I understood that I was mistaken as soon as I meet with the owner, Oğuzhan Bey. After now I quit the bey title. When you enter the venue, a very historical and heavy intestines grill meets you. It was a small venue but it has been made expenses for decoration and modern grill. Everywhere was very clean. The venue was looked like the venues in Karaköy. Unpainted walls, plain and black colored decors. Oğuzhan was renewed here about six months ago and started to manage. He learned this job from his father. According to him he does not sell intestines; he teach to the people how the intestines eat. Thanks to the spiritual heritage left by his father and his effort he managed to continue the artisan culture tending to disappear in Dolapdere. Making a quick buck is not a priority. The priority is provide people eating clean and careful food. When you visit an intestines shop you should firstly pay attention on the stand that it should not be cutted intestines, ready to service. They prepare the intestines in a fresh way when the moment of customer's order in here. The second detail they should not add any spices into intestines without your permission. Adding spices is left to customer in here. They do not add hot peppers into intestines. The third detail is related with the preparation and cooking style of istestines. Keep away from intestines prepared by uncertain ingredients in respect of origin, very thick, cooked in a short time and frozen in your mouth. Oğuzhan chose your ingredients by going the slaughter house by himself. He put intestines into skewer prepared by wrapping in the right thickness. It is cooked slowly about one day long. This care, reflect on the taste in the same way. He cuts it added sweetbread in the ring shape in front of your eyes. You can realize the freshness and wetness of intestines from cutting parts. It was out to frozen in the mouth not to added unrelated things into it. He firstly prepared for us classic ring shaped intestines by adding tomato, green pepper and a little spice. When I tasted the it cooked undried and on the charcoal fire, I realized that I have never eaten like this till then. It was also unusual to use bamboo services. If this was intestines what kind of things I ate before. Secondly, he had us test the specialty of the venue: Aliş Kebab. This recipe belongs to his father. Ring shaped cutting intestines wrapped into baking paper with tomato and green pepper. It became a more juicy version because of cooking in its steam. Its taste was very different from classic intestines. My favourite taste became this. We tried intestines with kashar as the third version. Between the ring instestines, stabbing into a vertical skewer, he added kashar. If you search an alternative taste it might be a good choice for you. Tomato and garlic pickles were very succesful. He serve them as garniture. They were both a delicious side dish and meze. You can also find butcher soujouk, tribe soup and stuffed mussels in the venue acoording to the season. I want to try the mussels making Armenian style. I congratulate Oğuzhan. He is working in a marginal way and low profit rate according to the neigbourhood wher he located. He also care about human values and his job. He was talkative and sincere person. He deserves a better place in gastronomical meaning in long term. The prices were so affordable. If I think the things I have eaten till now called intestines they counts even free. #KanGurular read more

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