The story of İskender Kebab begins in 1867 in Bursa's Kayhan Bazaar. Moving away from the common horizontal cooking method of the period, meat was cooked vertically while turning in front of a charcoal fire, changing both the control of the heat and the rhythm of service.
Thinly sliced meat gradually came together with pide bread, tomato sauce, yoghurt and butter to form a plate identified with Bursa. The experience is more than a sum of ingredients: distance from the fire, the cut of the meat, the warmth of the bread and the moment the butter is served all work as one balance.
Today we carry this heritage through three different Bursa experiences at the Ünlü Cadde Wooden Shop, FSM and Podyum Park. Historic urban texture defines one, contemporary Nilüfer another and the open-air energy of Podyum Park the third, while the core approach to taste remains constant.
To understand İskender in Bursa is to see it not only as a dish, but as a piece of culture shaped by city memory, craft and hospitality.