More than
a restaurant.
We carry a craft born in Bursa in 1867 into the present by preserving its fire, service and family memory.
A Bursa story
since 1867.
A lasting flavour takes more than a good recipe. Ingredients, command of the fire, craft and care for the guest must all meet on the same line.
From the ground hearth
to the vertical fire.
Our forefather İskender, son of Mehmet, began as a butcher's apprentice at a young age. Inspired by the tandoor and whole-lamb roasting tradition of Kayhan Bazaar, he took the first step toward a distinctive culinary story in 1867.
He raised the hearth upright and cooked the meat as it turned beside a charcoal fire. Thin slices of lamb met butter, yoghurt, tomato sauce and pide, creating a style of serving born in Bursa and remembered far beyond it.
From rotating kebab
to İskender.
In its early years the dish was known as 'İskender's rotating kebab', while the word 'döner' gradually entered everyday language. For our family, however, the plate became the expression of a complete tradition—its cooking method, ingredients and service together carrying the name İskender.
Today we continue a heritage of more than a century and a half without giving up its original foundations. Our teams, raised around the same hearth, recreate Bursa hospitality and the discipline of the craft with every service.
“A flavour spanning 1.5 centuries...
Keeping the
same fire alive.
For us, continuity is not simply serving the same plate; it is preserving a consistent approach from lamb and charcoal to slicing rhythm and the moment of service.
Lamb
The right ingredient defines the main character of the taste.
Charcoal
Heat, distance and timing are the unseen parts of the craft.
Hospitality
The welcome and service experience matter as much as the plate itself.