Cologne, since 1988
Once learned, never lost.
Learned at Zülpicher Platz, at home on Neusser Str. Six chapters on how a craft became a shop of its own, and why every spit there is still built by hand every day.
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years of craft
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Falstaff points
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days a week
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Halal
Chapter one
In 1988 the family sets up its first spit at Zülpicher Platz. That is where Serdar Ökmen learns the trade from the ground up: cutting meat, seasoning, stacking. And waiting until the spit is ready.
Chapter two
Veal and lamb, our own spice blend, and time. The spit is built up by hand, layer by layer, and slowly warmed up, not rushed and not overheated. That isn't in any recipe. You learn it at the grill.
Chapter three
With Deli Kebap, Serdar Ökmen opens his own shop at Neusser Str. 81 in the Agnesviertel. Around 80 square metres, one counter, one spit, one oven. With one aim from the start: take what he learned and make it a little better every day.
Chapter four
The meat is marinated fresh every day and stacked onto the spit by hand, layer by layer. A new one every day, never yesterday's. Add homemade sauces and bread from our own oven. No powder, no packets.
Chapter five
The Falstaff Streetfood Guide 2026 gives Deli Kebap 95 of 100 points, 59 of 60 of them for the food. The shop runs without discount deals or ad pressure. It lives on quality, service and regulars who keep coming back.
Chapter six
Every morning it's off to the market to pick salads, vegetables and herbs ourselves. Then the day at the spit starts over. The goal hasn't changed since day one: every döner a little better than the last.
It's not the big things. It's the small ones.
Serdar Ökmen, owner
The promise, every day
Our own bread.
Baked fresh every day in our own oven. Nothing bought in.
Spit by hand.
Veal and lamb, our house spice blend, cooked and marinated on site.
From the market, daily.
Salads, vegetables, herbs, bought by us every morning.
100% Halal.
No powder, no packets, no shortcuts.
In short
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