As with anyone who hopscotched across Europe on a small budget, I've had several döner kebabs in a number of different countries. This gem, located within stumbling distance of my regular watering hole during my tenure at CERN, serves the best kebab of the lot. And during the time I spent living in St.-Genis, they only seemed to get better.
There is nothing all that complicated about this popular Turkish fast food item (widely used as a hangover cure), although I'm guessing that the secret to good kebab is to cook the meat very slowly. This is what you see as you walk in the door of this establishment: huge hunks of tightly wrapped chicken, beef and lamb lethargically spinning on a spit in front of a heat filament.
The service is quick, and I wouldn't call it particularly friendly. However, all is forgotten at the first bite of the savory meat, vegetables and dressing wrapped in a pita.
I've had such trouble finding a good kebab in the states, that I've resorted to cooking my own at home (with moderate success). But it's unlikely that anything I have stateside will compare to the food here. read more
