Read Bursa
through taste.
Original stories about history, craft, ingredients, our locations and routes through Bursa.
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.
Lamb, Pide, Yoghurt, Sauce and Butter: The Balance of an İskender Plate
On a well-made İskender plate every component has character, yet none should overpower the others. How is that balance built?
Ünlü Cadde Wooden Shop: A Taste Landmark in Bursa's Memory
In the heart of a historic Bursa walk, an address where wooden architecture and kebab tradition meet.
Bursa Itinerary: From the Historic Bazaar to an İskender Stop
If you have one day in Bursa, here is a simple way to combine history, shopping and gastronomy on one route.