The taste of doing well.
The 3200 square meter plant is at the forefront in Europe for plants and technology.
The manual processing of the skewers, the attention to hygiene and safety measures and the use of top quality meat guarantee an excellent product, with an incomparable taste.
The taste of doing well.
The 3200 square meter plant is at the forefront in Europe for plants and technology.
The manual processing of the skewers, the attention to hygiene and safety measures and the use of top quality meat guarantee an excellent product, with an incomparable taste.
The real traditional recipe
The Döner Kebab Anatolia is prepared according to tradition using only top quality meat.
The meat is left to marinate for a long time in a mix of natural spices blended according to an ancient recipe that has been handed down for generations.
We produce two product lines, one dedicated to catering and one to large-scale distribution: a unique kebab in Italy for the quality of the recipe.
The real traditional recipe
The meat is left to marinate for a long time in a mix of natural spices blended according to an ancient recipe that has been handed down for generations.
We produce two product lines, one dedicated to catering and one to large-scale distribution: a unique kebab in Italy for the quality of the recipe.
Our story it smells good
This is Taylan’s first memory of the family restaurant on the rue du Palais in Metz. It was 1990 and it was the first to sell kebabs in town. Curiosity drove people to try it, but it was the quality of the sandwiches that kept them coming back
. In the kitchen, the kebabs were prepared according to the family recipe. When not at school, little Taylan watched them being prepared for hours. This had all the elements of an ancient ritual.
The meat was sliced by hand, then marinated overnight in milk and spices. There was a precise art in arranging the chicken, lamb and veal slices on the spit which gave them the typical tapered shape.
This is the secret to cooking the meat evenly and ensuring that is always both tender and tasty. It is not an easy job, but you are eventually rewarded: a delicious aroma wafting from the slow-roasted meat and anticipating the pleasure that awaits the palate.
TODAY, MORE THAN 30 YEARS AFTER THE OPENING OF THE RESTAURANT, THIS WARM AND CAPTIVATING AROMA IS STILL THERE TO WELCOME YOU.
This is Taylan’s first memory of the family restaurant on the rue du Palais in Metz. It was 1990 and it was the first to sell kebabs in town. Curiosity drove people to try it, but it was the quality of the sandwiches that kept them coming back
. In the kitchen, the kebabs were prepared according to the family recipe. When not at school, little Taylan watched them being prepared for hours. This had all the elements of an ancient ritual.
The meat was sliced by hand, then marinated overnight in milk and spices. There was a precise art in arranging the chicken, lamb and veal slices on the spit which gave them the typical tapered shape.
This is the secret to cooking the meat evenly and ensuring that is always both tender and tasty. It is not an easy job, but you are eventually rewarded: a delicious aroma wafting from the slow-roasted meat and anticipating the pleasure that awaits the palate.
TODAY, MORE THAN 30 YEARS AFTER THE OPENING OF THE RESTAURANT, THIS WARM AND CAPTIVATING AROMA IS STILL THERE TO WELCOME YOU.
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Work with us!
Working in Anatolia means becoming part of a dynamic and innovative reality.
Anatolia also selects its collaborators from among the applications arriving through this site.
In addition to the specific skills of the role, we focus on people with passion, team spirit, results and customer orientation.