“Harbi” means real and the owner of Harbi Kebab is quite obsessed with making the real Adana kebab the way the locals in Adana like it.
This place became my new favorite to have a strong Adana kebab and lamb ribs. These 2 items on the menu are both my and the owner’s favorite.
What makes their food special is 2 things, best quality and local ingredients and how the meat is cooked.
To feel the real kebab experience, make reservation beforehand at the charcoal brazier and let the chef cook all his specialties in small portions based on your taste. He perfectly modifies the order and the portions of the meat based on your feedback.
Like in all decent kebab places, start with some cold appetizers but make sure you have plenty of space for the best kebab in Istanbul.
