Our locations
Historic Bursa in wood, an urban classic on FSM Boulevard, and the energy of modern Bursa at Podyum Park. One legacy, three distinct settings.
The hearth changed direction. A city flavour was born.
Inspired by the lamb roasts of Kayhan Bazaar, Mehmet's son İskender developed a vertical way of cooking the meat in front of the fire. Thin slices of lamb came together with pide, yoghurt, tomato sauce and butter, becoming one of Bursa's best-known tastes beyond the city.
Simplicity takes work.
A great result does not come from more ingredients, but from the right ingredients meeting the right heat, cut and moment of service.
Lamb
The main character of the plate. Thin slicing and precise control of the fire form the foundation.
Charcoal
Cooking is not only temperature; it is a matter of distance, rhythm and timing.
Balance
Pide, yoghurt, tomato sauce and butter complete the lamb without overpowering it.
Read Bursa through its taste.
Original stories about history, ingredients, craft and Bursa itineraries.
How iskender Kebab Was Born: A Bursa Taste Story from 1867 to Today
A journey from the hearths of Kayhan Bazaar to today's Bursa, told through cooking technique, service ritual and craftsmanship carried across generations.
Where to Eat İskender in Bursa: One Legacy, Three Different Settings
Historic centre, FSM Boulevard or Podyum Park: which İskender 1867 location fits your Bursa itinerary best?
Why Charcoal Fire Matters to the Taste of İskender
Fire is more than a heat source; it shapes browning, rhythm, slicing time and the cook's control over the meat.