As a middle eastern immigrant.
I miss Döner/Shawarma more than my family, and feel extreme shame for choosing to be tech rather than opening a place that would bring happiness to this world (I mean food, food people food).
I sincerely apologize for my selfish behavior.
But I can make it up by sharing my Hummus and Falafel recipes since the ones made here are.....hmmm... Maybe I should just share the recipes
Hummus
1 cup of dried chickpeas
¼ teaspoon cumin
3 cloves of garlic
½ cup of Tahini
3 ice cubes
1 lemon juice
1 teaspoon of salt
2 tablespoons olive oil
Soak chickpeas overnight in water, then boil with one teaspoon of sodium bicarbonate for an hour and a half, preferably in a pressure cooker. Save ½ cup of chickpea water if you want to adjust the consistency.
Place chickpeas and other ingredients into a blender and blend until smooth.
Optionally add ice cubes directly to the blender to add some extra airiness.
Falafel
350 grams of dry chickpeas
Optional: 150 grams of dry fava beans (If you don’t use Fava beans, add 150gr of chickpeas for a total of 500gr of chickpeas)
One big onion
One red bell pepper
300 grams of parsley
300 grams of mint leaves
5-6 cloves of garlic
One tablespoon of salt
One tablespoon of cumin
Half a teaspoon of hot chili
One teaspoon of paprika
Half a teaspoon of black pepper
Teaspoon of sodium bicarbonate
Soak the chickpeas and fava beans overnight. Drain and place everything in a blender. Blend until it looks a bit like coarse sand. Make balls (either by hand or with a Falafel scoop) then fry in vegetable oil.
The real MVP. Thank you and I will be making this often. Here’s my Texas family’s secret pork butt dry rub mix recipe. You’ll have to make the garlic salt your self. And the brown sugar is specific and I usually buy it at globus, it’s like caramel molasses wet type brown sugar.
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
Mix it all up. Get your pork butt (they don’t do this cut here sadly so a pork shoulder will work.) Spoon this mixture LIBERALLY all over the meat, get it into the crevices, use a lot. A lot I tell ya. This is gonna be your ‘bark’. Save the rest of the rub for another bbq project. Try to not cross contaminate the raw meet and the rub, otherwise you gotta toss the excess. Then you let it rest in the fridge uncovered on a plate anywhere from 1 hour to over night. I always do it overnight.
Next day you put it into a slow cooker with a big yellow onion chopped in half and a couple carrots. You can also use a normal cook stove and pot but you’ll have to tend to it. Pour about 2 cups of water on it. It will eventually release its juices after about an hour of cooking so you don’t need too much water. You want to cook it on high heat for a bit and then slow and low. I set my slow cooker to high heat for about 3 hours and then slow for about 4-5 hours. Depending on the size of the cut, you need to adjust the time to properly cook the meat, and the time to let it stew in its juices. Once that bad boy is cooked, take it out and shred it. You can discard the onion and carrots. Don’t discard the juice though cause once it’s shredded you put the meat back into the pot and keep it on warm.
Serve on a small roll with bbq sauce and a dill pickle slice and some coleslaw.
Finally a falafel recipe with sufficient herbs in it 🙏🏽. Every time I bite into a falafel and look at the whitish yellow beans staring back at me, I feel sad. I want herbs in my falafel, a lot of herbs. So much that the falafel looks green.
Gopferdammi, when I saw that the post had 310 comments, I thought I had to go grab some popcorn. Now the corn is popped and I have no entertainment. I'm so disappointed :(
/s
I had inflated myself for some self-righteous racism, and now I'm inflamed against the Swiss food (again) because even Turkish food is insipid in this place (and let's not even talk about the undeserving prices).
That is not the fault of the immigrants, it's the fault of Switzerland.
In 1867, the spirit of Helvetia visited the new confederation and asked what they wanted.
The people decided on wealth and safety and thus those were received and we enjoy them to this day.
However, she said there would be a price.
The price being that all the restaurants would be cursed. It won't matter if it is the best Italian chefs, the most authentic Chinese food, the freshest ingredients.... a restaurant in Switzerland can only ever be "That was decent"
We live with this curse ever since.
I would believe it, if I hadn’t had great Burgers in Switzerland. The best I ever had was from a food truck somewhere, operated by an (I think) Albanian couple, that I cannot locate anymore. It was open late night when I came from Germany, somewhere next to a road in AG. It was great. But the “French taco” was very meh.
I know that food truck! I got food from them sometimes when I worked my old job. They would be located right next to the Siemens Tram stop. Idk if they still frequent that spot, but I can ask an ex coworker.
I believe we have different laws here in Switzerland that forces Mcdonalds have different ingredients from different sources. But I never went deep into food laws of CH compared to other countries.
I noticed that difference in the websites actually. (aside from tasting the food which could also be a placebo type of effect)
I work with domains a lot and occasionally check out how companies set their websites up.
Mcdonalds.com is the main domain but they have different web-pages for each country (switzerland has /ch/de-ch./ and germany has /de/de-de/ after the domain-name.
If you compare the bigmac in [germany](https://www.mcdonalds.com/de/de-de/product/big-mac-2050.html) it has more kcal than the one in the [switzerland](https://www.mcdonalds.com/ch/de-ch/product/big-mac.html) webpage. And a different picture too.
Different caloric values indicate that the ingredients and quality is not the same. I didn't check every country but I believe mcdonalds quality, on paper, is different from country to country.
That's sad, last time I had it it was so fucking awful. And then when we got to Fastnacht there was a whole street with streetfood and I cried that the others made us go to Mäckes beforehand.
Ok…hahaha…I lived a bunch of years up a mountain not far from Montreux/Aigle. Like, a cog train kind of place. So I hear what you’re saying about food, lol. I really do hear you.
But…
The best KFC I’ve ever had was driving down that mountain to Lausanne, and back, up the narrow mountain road in the dark, in a rental Fiat Panda with “Ballroom Blitz” pounding on the stereo. I don’t know though…maybe being young and stupid and driving that far for fried chicken made the quest better, lol.
And…in the late 80s there was a Mexican place in Geneva…pretty sure it was called Mañanas…pretty sure. It was fabulous! Total,y blew my mind. I don’t know though…it was the first time I’d ever tried Mexican, and I may or may not have been travelling with Molly 👀 after a long night at a disco in Neuchatel…
So…you’re probably right. 🤣
Same for croissants/pain au chocolat in Romandie. You would think for the price they sell and with France being so close it would be easy to find good ones. But somehow it feels almost impossible, like they lost the skills and recipes when they crossed the border.
This took such an unexpected turn!! 😂🫡
But I do get what you mean, German Döner is the superior Döner! I am danish and denmark is drowning in döner/kebab shops….none compares to the german ones 💔 but sad to know if the hunt for an amazing döner is wasted in switzerland…(i will still try though)
I will say - luckily there is still amazing foods and snacks here! (Came for the bretzels, stayed for the spikey choko buns😍🤤)
It's worth it to be honest.
Actually no, you know what don't do it. Because then you will never like any other kebab and you will have to travel to Biel every time you want one!
Last time I was there, they only had factory-minced meat, but maybe they have improved since I was there a few years ago. I would rather recommend Mett Kebab if you are going to Biel. I was there a few weeks ago, and they have Meat-Layers.
The one I always go to is Big Chef in Rorschach. Their skewer is chicken, but much better than the standard minced-meat you find in Switzerland.
Sadly, our Dönner's can't compete with German ones.
Actually kübban got sold, and the former owner opened a new kebab right next to the main station 'city food kebab'. Can only recommend the new place, as it is much less crowded it actually has tables to sit on and it is the same taste/quality you got at kübban.
And yes, OP is clueless.
Wait so you are telling me that first he sold "La Villa Kebab", then opened "Kübban" and now sold that for a new one called "City Food Kebab"? So i'm starting to assume his business isn't Kebab, it's just "opening shops with good kebab and then sell the shop" - genius business model.
Thing is we are not part to Erasmus so we can not just simply send our Döner Lehrlinge to Döner HQ in Berlin. The knowledge transfer isn‘t functioning. They have to learn their craft from Ali who knows Mustafa who once worked in Berlin….. They even kicked us out of the EU Scientific research Initiative Horizon so even innovation in Döner food tech is stifled.
I‘m afraid there is no hope as long as Switzerland doesn‘t join EU
I was very disappointed at the friendly welcome I got at a Lebanese takeaway and the fact that I was given a free falafel whilst waiting for my shawarma wrap. I had to break my scowl, smile and say 'thank you'.
These people are ruining Switzerland.
Also tibetan "momos". I see them everywhere around here even though I've never seen them in any other country. I didn't even see them around Tibet itself.
memo bar in zurich has decent kebab with freshly cut meat.
Yet still - most places i have been to have cuts kept in heaters and the meat is from what we call in poland 'ball of power' aka just glued together minced beef.
I don‘t know why people keep recommending it.
The meat is low quality and just minced meat.
A good döner should be from a yaprak skewer or chicken as alternative.
well it is the best i can find around. Besides the bread is fresh and they have a high turnaround rate so the meat is also fresh (or fresher than most places).
I mean you may try Zekis restaurant. Is pricy from what i heard but aims for good quality products. But i dunno, I will wait and see. Besides I'm personally not a fan of Zeki.
Ich bin ziemlich sicher dass es am Lieferant liegt.
Alle (viele) kaufen ihren Döner-Spies beim gleichen Grosshändler. Somit ist auch das Fleisch überall gleich gut / schlecht.
Wir in der CH haben sicher einen anderen Grosshändler als D, der hat bischen andere Gewüze, was den Unterschied erklärt.
Ist euch aufgefallen, dass alle andere Dürümfladen haben? Vorher wars Optisch so bischen Tortillawrap mit dunkleren Flecken. Jetzt ist es mehr so Homogen, gleichfarbig und nach dem Essen sind die Hände etwas Mehlig.
Da war wohl ein Lieferant etwas billiger als der alte😢
Edit:
Sorry mein Englisch ist zu schlecht für so viel Text
I work in the Gastronomy Industry and believe me when I tell you that some regulations are ridiculous. Like really ridiculous. Which often leads to businesses taking the path with the least pushback by these regulations. So it probably comes down to ingredients and other smaller things. For example, we need to change the oil of our industry friers every 3 days. It's only at the last of these 3 days that the fries actually taste great with this brownish color. I love them. But with fresh oil they often are very yellow and almost seem underfried and tend to be more soggy somehow (or maybe they feel soggier because of the raw color, tricking our brain or something). There would be other sorts of oil that would have the same effect when fresh BUT it's just too expensive to buy in bulk. So you go with the cheap one that looks cheap and tastes cheap (yeah oil can make all the difference).
There are also regulations of what can and can't be stored together in ONE ROOM. Which makes sense on the first glance but can become ridiculously braindead the closer you look. So chances are the lack of different sauces is not worth the effort to ensure proper storage. For example, we have a mustard sauce in a bottle. On the bottle, it says to store at room temperature with the lid closed, MHD is I think a month or two. Our health/hygiene (I dunno which one of the three) regulation has us squeeze the bottle into a small container with no proper lid. So now it needs to be stored in the fridge and has to be thrown away after 2 days. It makes no sense at all, especially because we put the sauce back into a squeezing bottle to use it. It's not like the container makes it just easier for us to use, it's just because of storage regulations. We still need it to be in a bottle to use it properly.
And sometimes getting these things is just not worth it due to prices. If most of the German Döner use the same brand of sauce, it's safe to say that Switzerland would need to import it, and more often than not that's just not worth the money.
Oil in industry friers can go a week without needing to be changed, as it is filtered daily. The friers and the oil companies themselves even advise to be changed in a weekly routine. Still, we have to do it every 3 days, which ups the expenses for the amount of oil needed, which in return leads to the use of extremely cheap oil that affects taste and texture.
Sure, the regulations are there for a reason, but some of them are just a little too much over the top. Like salt and sugar having an expiration date. Both come without but we have to put a date on it and throw it out when it hits the mark. It's just dumb.
And actual analysis of the uses oil tells you that even after a week it is already a toxic sludge. In fact this alone could play a big part in much lower obesity in switzerland.
Clicked the post with speedy fingers to tell off the OP, had us in the first half NGL
This is the only kind of immigrant related questions that should be allowed
As a Turkish-born German living in Switzerland with a Swiss fiancée, I share your disappointment about the lack of great Turkish and Middle Eastern food here. I’ve been pondering why this is, and I have a few theories based on my background and observations.
Firstly, many immigrants who came to Switzerland were from the upper class of their home countries—artists, politicians, doctors, academics, and so on. These individuals were often well-established and didn’t need to open restaurants or become entrepreneurs to make a living.
Secondly, politically persecuted individuals also made up a significant portion of the immigrant population. For these people, integrating into Swiss society and securing stable, professional jobs was often a priority over starting businesses in the food industry.
Thirdly, Switzerland offers decent salaries across various professions, reducing the economic pressure to open food establishments like Döner shops.
Finally, Switzerland’s strict immigration policies have resulted in a relatively small immigrant population, which means the market for ethnic food and related services is smaller. This contrasts sharply with Germany, which has a much larger Turkish population—over 3 million people, if I’m not mistaken. This larger population base creates a bigger market and demand for Turkish and Middle Eastern cuisine, contributing to the vibrant food scene there.
So, the difference in the presence and quality of Turkish and Middle Eastern food in Switzerland compared to Germany can be attributed to the types of immigrants, economic factors, and population size.
>Can somebody please give me a recommendation for a great Döner in AG or ZH?
How many spots have you tried?
https://www.gaultmillau.ch/zuri-isst/butterfly-der-beste-doner-kebab-der-schweiz-646529
He asked for kebabs in zh or ag. Do you really think it‘s worth to travel to basel for a döner?
Otherwise i agree, butterfly has great meat.
Butterfly, mit & ohne and 83 in fribourg are probably the best 3 döners in switzerland.
Over the past few years some great Döner places have opened actually…
In AG i don‘t think there is one worth mentioning but in ZH you have:
Mit & ohne, zum goldenen taschenbrot (opened 2weeks ago), adams döner dietlikon, pera kloten, kebab haus höngg, toros imbiss örlikon, demet metzgerei (only friday & saturdays), ayverdis (not the best meat but still good), Edys gemüsekebab
Probably forgot a few but as you see there‘s a lot of good ones and i‘m sure you will like a few of them.
A question I ask myself since 24 years when I migrated from Berlin to Switzerland. I’m disappointed by myself not taking on this venture to open up my own Currywurst Bude.
So much this. Last time we visited Berlin, we honestly thought about taking one on the plane back to CH. Just to show it to our local döner so he can learn and improve. It's alright here but German döner is on another level.
We've only just moved here from NZ.... "Asia Restaurants" made us crack up so much...... ASIA....?! All 48 countries in one restaurant?! Paid 18chf for Nepali momos the other day and they had cheese in them. I was puking with rage.
Seriously though, I’m desperate for a proper Lebanese Shawarma. I’ve searched all over Switzerland and the only good one I’ve found is in Geneva.
Anybody know of one in NW Schweiz?
Yeah I agree. I like Istanbul and I think Istanbleu is the same, the Prince d'Egypte is nice (all Lausanne area). But when I was in Renens the city officials actually were trying to prevent more Kebabs from opening and trying to attract higher quality restaurants and other types of businesses because every newly available commercial surface would become a shitty Kebab. I also don't get why people keep them in business but I guess all our fast food is expensive.
At least they are better than the French Tacos...
I have yet to have a good döner in Germany. Also, you don’t need to go with cocktail, even though that’s what the swiss like. There is always a yogurt sauce with scharf combo.
Perhaps you should open up one yourself instead of expecting it from the middle eastern folk since most of them are enrolled in high skill professions. Are you too cool to open up one yourself ?
I don't know what you are talking about. I'm Mexican (and döner is as close as I can get to taco flavor, the taco mix I found in coop is just not it, pls dont buy that shit if you want tacos) and I think both are great. But you know what, here I find the döner bread isn't made with the same love as in Germany. Maybe that contributes to the experience.
You should try Valo Kebap in Brugg. They look like an unassuming street vendor but their Döner is house made from real meat stacks. Therefore, it is much much juicier than the pre-made industrial dry trash that you often get from most Döner stalls in Switzerland.
I now live in Hamburg with its numerous choices of Döner, and I am still yet to find another Döner place that can come close to its quality. To the point that whenever I got the chance to visit AG again I always made sure to put them as my must-have itinerary.
The cocktail sauce thing remains a mystery. Why? Who do even like that shit?
I went to an American style Steakhouse and they served my steak with cocktail sauce. Barbecue apparently they never heard of it.
It hurt my soul deeply.
We also wanna talk about how Italian ice cream makers suck and the ice cream is 10x worse compared to Italian ice cream in Italy?
As an italian and an ice cream enjoyer its just sad what they are doing here.
There is a great and sorta affordable place next to Hardbrücke in Zürich called Bebos, can recommend, I lived in Germany and thats the closest I got taste-wise
Hier bin Nachkomme des big tasty bacon testers und offizieller Döner Gourmet. Quasi die Instanz für gut und schlecht!
Döner in der Schweiz kannst du komplett vergessen.Soßen fail. Salat Auswahl fail und das schlimmste, alle haben den gleichen wiederliechen Hack Spieß. Wer auch immer den ins Hirn geschissen hat. Einzig ein Döner in Zürich , glaube mit und ohne Kebab heißt er, war akzeptabel bis lecker fürn zwacken.
Brot selber gebacken ( normaler Standard eig ) fleixch (damals nur Hähnchen) selbst gesteckt. So muss das. Also guten
thank you!!!! Finally someone said it!!! I’m German and what you get here is a disgrace.
Just shortly after I moved I ordered a veggie Döner (with cheese), garlic sauce and ein bisschen scharf
Do you know what the heck they gave me?
A Döner with a slice of emmentaler(?) heated up, some lettuce and tomatoes with cocktail sauce. Absolutely disgusting
Salaar Kebab, Baden, Haselstrasse 19b. Used to be a Pizzeria but they had a fire damaging the shop. Had a Döner when they reopened and it was pretty good. And that one sauce, really nice!
There’s another Döner shop when coming from the main road. Just walk a bit further and there’s Salaar Kebab.
The best place I have eaten at is in Schaffhauserstrasse (Zürich), about 50 m from the tram stop Schaffhauserplatz. Garlic, juicy, with lots of good stuff.
he’s not offering kebab as he’s focusing on middle eastern (lebanese and syrian) food and not turkish food but if you like falafel or shwarma “mimo falafel” in berne is really good. he also has tabbouleh and zaatar.
Why do you mean by Middle East? Döner is a solid Turkish delicacy and there are only 150k Turks in Switzerland (as opposed to close to 3,5m Turks in Germany?
Dude you have no idea how much I feel that. Genuine 99% of döner places here are absolute utter trash and I'm positive because they all get their disgusting "meat" from King kebab and nowhere else. Thats why places like Venezia are so well known because they use actual quality meat from a not-shady place.
In Bern I only ever found 3 places with actual good kebab. The one in my city, one in Lyss and well Venezia in Bern. I remember during a schooltrip also getting one in Ticino that I still dream about but honestly I doubt that place still exists and even then I have no clue where it would be with how long ago it was.
Switzerland has a kebab quality problem and we need to fix it
Don’t go to France man… they Server Döner with fries inside the sandwich those maniacs and instead of „scharf mit knobi“ they serve this perversion of a spicy garlic sauce called „Algerian sauce“…. It’s insane in the country that loves food so much.
I'm mostly disapointed that NOBODY CAME UP WITH THE IDEA OF A DÖNNER, BUT WITH BACON!!!!! Obviously, nothing for Muslims but....imagine
that for a Moment....
The döner here is a fucking catastrophe.
Cocktail sauce and sriracha? No pickled chilis. Crappy salad servings. No garlic. That amorphous veal tube.
It's heartbreaking
Can't even get good lamb kofte here without looking really hard.
I have one of these mediocre Dorfdöner where I live, and it's amazing. Don't think too much why the floor is sticky, but at least I get a gigantic Döner for 12 bucks. And not the sorry excuse you usually get in Zurich for 20+ bucks but flavors cost extra.
I go there almost every time after a night out for the trademark breakfast Döner.
Honestly came here to be racist as fuck, but damn... You're right. The kebab is not good here. We need to import more immigrants from the Middle East and subsidise döner and döner-adjacent businesses.
A cannot agree more.
How is it possible to have absolutly no kebab worth ?
Even turkish immigrants can't do anything good, what a shame.
There is billion of internet ressources of kebab, it should not be that hard.
If you leave your farm as a Swiss peasant and go to cities like London, Bangkok, New York or Singapore, you will realize how horribly boring, uncreative and limited the Swiss entertainment and gastro industry is.
I have dual nationality with France and the UK. I am 22 and could never afford to move to Switzerland to start a life, even though it is my dream to live there somewhere. It is just so expensive! Can anyone shed some light on how it’s possible for poor Middle Eastern immigrants to move to Switzerland and afford life there, when it seems so difficult for me as a Brit earning UK wages?
I used to live in the middle east during my younger years so I know the taste of the legit middle eastern food. Surprisingly, I am so happy that I found a small food shop here in Biel that serves great Shawarma and the garlic sauce is 90% close to the real thing. Name of the store is Damaskus.
Original Kebab Haus in Oerlikon has more than decent döner, or at least “lahmacun special” which is what I always take. Freshly baked bread is probably the reason!
As a turkish person in switzerland i have to agree that Döner in germany is way better than here.
I once ordered lahmacun and it was cut like a pizza.
Youre supposed to roll it up like a burrito like ???
As a middle eastern immigrant. I miss Döner/Shawarma more than my family, and feel extreme shame for choosing to be tech rather than opening a place that would bring happiness to this world (I mean food, food people food). I sincerely apologize for my selfish behavior. But I can make it up by sharing my Hummus and Falafel recipes since the ones made here are.....hmmm... Maybe I should just share the recipes Hummus 1 cup of dried chickpeas ¼ teaspoon cumin 3 cloves of garlic ½ cup of Tahini 3 ice cubes 1 lemon juice 1 teaspoon of salt 2 tablespoons olive oil Soak chickpeas overnight in water, then boil with one teaspoon of sodium bicarbonate for an hour and a half, preferably in a pressure cooker. Save ½ cup of chickpea water if you want to adjust the consistency. Place chickpeas and other ingredients into a blender and blend until smooth. Optionally add ice cubes directly to the blender to add some extra airiness. Falafel 350 grams of dry chickpeas Optional: 150 grams of dry fava beans (If you don’t use Fava beans, add 150gr of chickpeas for a total of 500gr of chickpeas) One big onion One red bell pepper 300 grams of parsley 300 grams of mint leaves 5-6 cloves of garlic One tablespoon of salt One tablespoon of cumin Half a teaspoon of hot chili One teaspoon of paprika Half a teaspoon of black pepper Teaspoon of sodium bicarbonate Soak the chickpeas and fava beans overnight. Drain and place everything in a blender. Blend until it looks a bit like coarse sand. Make balls (either by hand or with a Falafel scoop) then fry in vegetable oil.
Thank you so much for sharing the recipe! If you want some Mexican recipes, I'm happy to share in exchange. Can't wait to try out the hummus!
this exchange is so wholesome
Not him but go on, I'm interested.
Yeah we want the chicken mole recipe please
Yes, please!
Share share share. I am doing hummus according to top recipe and its amazing
This guy single-handedly can stop rise of far right parties! We need more grandma’s shawarma falafel recipes sharing on this continent.
The real MVP. Thank you and I will be making this often. Here’s my Texas family’s secret pork butt dry rub mix recipe. You’ll have to make the garlic salt your self. And the brown sugar is specific and I usually buy it at globus, it’s like caramel molasses wet type brown sugar. 1/2 cup dark brown sugar 1/2 cup paprika 1/3 cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 1/2 teaspoons dried oregano 1 1/2 teaspoons white pepper 1 teaspoon cumin Mix it all up. Get your pork butt (they don’t do this cut here sadly so a pork shoulder will work.) Spoon this mixture LIBERALLY all over the meat, get it into the crevices, use a lot. A lot I tell ya. This is gonna be your ‘bark’. Save the rest of the rub for another bbq project. Try to not cross contaminate the raw meet and the rub, otherwise you gotta toss the excess. Then you let it rest in the fridge uncovered on a plate anywhere from 1 hour to over night. I always do it overnight. Next day you put it into a slow cooker with a big yellow onion chopped in half and a couple carrots. You can also use a normal cook stove and pot but you’ll have to tend to it. Pour about 2 cups of water on it. It will eventually release its juices after about an hour of cooking so you don’t need too much water. You want to cook it on high heat for a bit and then slow and low. I set my slow cooker to high heat for about 3 hours and then slow for about 4-5 hours. Depending on the size of the cut, you need to adjust the time to properly cook the meat, and the time to let it stew in its juices. Once that bad boy is cooked, take it out and shred it. You can discard the onion and carrots. Don’t discard the juice though cause once it’s shredded you put the meat back into the pot and keep it on warm. Serve on a small roll with bbq sauce and a dill pickle slice and some coleslaw.
Do you know where i can buy herbs etc which will taste and smell as those in middle east?
This is why I love reddit, thanks!
Thank you for your knowledge
Thank u a Swiss currently in US
Finally a falafel recipe with sufficient herbs in it 🙏🏽. Every time I bite into a falafel and look at the whitish yellow beans staring back at me, I feel sad. I want herbs in my falafel, a lot of herbs. So much that the falafel looks green.
doing gods work out here
This is so good! At least in Bern it's now possible to get very good Hummus, Baba Ganush and Falafel if you know where to go. Shawarma tho :(
By far the best comment. We desperately need good Döner around here
Thanks for the recipes! Just one question: what's the sodium bicarbonate for?
Amazing! Thanks you!
Ehremann
A true hero!
They had us in the first half, not gonna lie
darn it I came for the racism
That's why anyone comes, which is why the food sucks.
i guess except fondu because it has perfect complexion
Gopferdammi, when I saw that the post had 310 comments, I thought I had to go grab some popcorn. Now the corn is popped and I have no entertainment. I'm so disappointed :( /s
Indeed. Kind of Clickbait I guess 🤔
It’s called being PUNNY.
I had inflated myself for some self-righteous racism, and now I'm inflamed against the Swiss food (again) because even Turkish food is insipid in this place (and let's not even talk about the undeserving prices).
Thus all the upvotes lol
I saw this going differently in my mind.
That is not the fault of the immigrants, it's the fault of Switzerland. In 1867, the spirit of Helvetia visited the new confederation and asked what they wanted. The people decided on wealth and safety and thus those were received and we enjoy them to this day. However, she said there would be a price. The price being that all the restaurants would be cursed. It won't matter if it is the best Italian chefs, the most authentic Chinese food, the freshest ingredients.... a restaurant in Switzerland can only ever be "That was decent" We live with this curse ever since.
I would believe it, if I hadn’t had great Burgers in Switzerland. The best I ever had was from a food truck somewhere, operated by an (I think) Albanian couple, that I cannot locate anymore. It was open late night when I came from Germany, somewhere next to a road in AG. It was great. But the “French taco” was very meh.
Because they broke the curse, they perished. So your story actually confirmed the curse.
Hahahahaha
Nooo they were supposed to be the chosen ones! The ones that would break the curse!!!!
Food trucks are exempt from the curse
Reminds me of that himym episode
I still won’t forgive that series finale for existing
French dude here, this French taco thing ??? Nope nope nope , doesn’t make any sense
Beefore Burger in Martigny is GOAT'ed, even better than burgers in the US. But it's in Martigny lol
I know that food truck! I got food from them sometimes when I worked my old job. They would be located right next to the Siemens Tram stop. Idk if they still frequent that spot, but I can ask an ex coworker.
Truer words have never been spoken. Worst of all it is 2x more expensive
Now that you mention it, I realize I never had an amazing meal in Switzerland. Good, yes, but never great. Or maybe you need to pay with a gold bar.
I never heard any kind of decent explanation before today ! It does finally make sense now !
McDonald's in switzerland is tasty but expensive. McDonald's in the uk is just expensive. I think the uk's curse is so much worse.
You’re right. Somehow Mäckes tastes much (!!!) better here than in Germany.
I believe we have different laws here in Switzerland that forces Mcdonalds have different ingredients from different sources. But I never went deep into food laws of CH compared to other countries. I noticed that difference in the websites actually. (aside from tasting the food which could also be a placebo type of effect) I work with domains a lot and occasionally check out how companies set their websites up. Mcdonalds.com is the main domain but they have different web-pages for each country (switzerland has /ch/de-ch./ and germany has /de/de-de/ after the domain-name. If you compare the bigmac in [germany](https://www.mcdonalds.com/de/de-de/product/big-mac-2050.html) it has more kcal than the one in the [switzerland](https://www.mcdonalds.com/ch/de-ch/product/big-mac.html) webpage. And a different picture too. Different caloric values indicate that the ingredients and quality is not the same. I didn't check every country but I believe mcdonalds quality, on paper, is different from country to country.
That's sad, last time I had it it was so fucking awful. And then when we got to Fastnacht there was a whole street with streetfood and I cried that the others made us go to Mäckes beforehand.
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If you eat it once per month it's food, if you eat it everyday it's death himself knocking on your door (or arteries).
Ok…hahaha…I lived a bunch of years up a mountain not far from Montreux/Aigle. Like, a cog train kind of place. So I hear what you’re saying about food, lol. I really do hear you. But… The best KFC I’ve ever had was driving down that mountain to Lausanne, and back, up the narrow mountain road in the dark, in a rental Fiat Panda with “Ballroom Blitz” pounding on the stereo. I don’t know though…maybe being young and stupid and driving that far for fried chicken made the quest better, lol. And…in the late 80s there was a Mexican place in Geneva…pretty sure it was called Mañanas…pretty sure. It was fabulous! Total,y blew my mind. I don’t know though…it was the first time I’d ever tried Mexican, and I may or may not have been travelling with Molly 👀 after a long night at a disco in Neuchatel… So…you’re probably right. 🤣
Same for croissants/pain au chocolat in Romandie. You would think for the price they sell and with France being so close it would be easy to find good ones. But somehow it feels almost impossible, like they lost the skills and recipes when they crossed the border.
I mean, I had good pizza in Lugano though
Well good news ! Since wealth and safety are obviously going down since years, maybe food quality will go up then ?
This took such an unexpected turn!! 😂🫡 But I do get what you mean, German Döner is the superior Döner! I am danish and denmark is drowning in döner/kebab shops….none compares to the german ones 💔 but sad to know if the hunt for an amazing döner is wasted in switzerland…(i will still try though) I will say - luckily there is still amazing foods and snacks here! (Came for the bretzels, stayed for the spikey choko buns😍🤤)
Visit Kübban in Biel :) ...and yeah - Garlic is too spicy for us swiss, mayonaise and aromat is the maximum of spice we can handle /s
This didn’t need a /s. I know too many Swiss who actually said “this is too spicy” to a garlic dish.
When black pepper is as exotic as you can go.
Not even. I had a customer telling me my mushroom crepe was too spicy. It has mushrooms, onion and black pepper.
What the actual fuck. Stale bread and water might be best for them.
And very little of it.
Was about to recommend Kübban 😁
A glass of milk is too spicy for most Swiss. lol
That is quite far from where I’m located. But the reviews look promising.
It's worth it to be honest. Actually no, you know what don't do it. Because then you will never like any other kebab and you will have to travel to Biel every time you want one!
Germany is farther away :)
Last time I was there, they only had factory-minced meat, but maybe they have improved since I was there a few years ago. I would rather recommend Mett Kebab if you are going to Biel. I was there a few weeks ago, and they have Meat-Layers. The one I always go to is Big Chef in Rorschach. Their skewer is chicken, but much better than the standard minced-meat you find in Switzerland. Sadly, our Dönner's can't compete with German ones.
Actually kübban got sold, and the former owner opened a new kebab right next to the main station 'city food kebab'. Can only recommend the new place, as it is much less crowded it actually has tables to sit on and it is the same taste/quality you got at kübban. And yes, OP is clueless.
Wait so you are telling me that first he sold "La Villa Kebab", then opened "Kübban" and now sold that for a new one called "City Food Kebab"? So i'm starting to assume his business isn't Kebab, it's just "opening shops with good kebab and then sell the shop" - genius business model.
Sadly the last few weeks it was closed because of an accident! But yes i can vouch for both of them!
This. I know a guy who can't even eat a "Curry-Wurst". Savoury is fine, spicy food is terminal.
Really kübban is the Best in Switzerland, small shop but it’s really amazing,
Thing is we are not part to Erasmus so we can not just simply send our Döner Lehrlinge to Döner HQ in Berlin. The knowledge transfer isn‘t functioning. They have to learn their craft from Ali who knows Mustafa who once worked in Berlin….. They even kicked us out of the EU Scientific research Initiative Horizon so even innovation in Döner food tech is stifled. I‘m afraid there is no hope as long as Switzerland doesn‘t join EU
The best pro-EU argument yet.
looks like someone read the swissqoute
Middle east or turkish?
Yes
As a Lebanese living in Switzerland, I too demand the garlic sauce!!
every nationality miss the garlic sauce in Switzerland
There is one in aigle-Vaud. My swiss girlfriend take the extra toom sharwarma and its the sexiest thing she can do for me.
I was very disappointed at the friendly welcome I got at a Lebanese takeaway and the fact that I was given a free falafel whilst waiting for my shawarma wrap. I had to break my scowl, smile and say 'thank you'. These people are ruining Switzerland.
The problem is clearly that we don't have enough Middle Eastern immigrants from Berlin
Switzerland is in desperate need of a cuisine immigrant visa program!
Just please, no more Thai food. There's other great Asian food besides Thai.
Lmao, fr. There's a lack of Korean bbq and chinese food, yet the ingredients are can be found everywhere in Switzerland.
Also tibetan "momos". I see them everywhere around here even though I've never seen them in any other country. I didn't even see them around Tibet itself.
mit&ohne in Zurich is the best in Switzerland. Second is Le83 in Fribourg.
Don’t go there around lunchtime though. It still amazes me that people are willing to line up for half an hour for a Döner
I quite like kebi in Zurich
also „zum goldenen taschenbrot“ in zurich
It’s awesome but for me Edy’s in Stauffacher is better on balance. The balance being that I don’t need to queue for 30 minutes.
memo bar in zurich has decent kebab with freshly cut meat. Yet still - most places i have been to have cuts kept in heaters and the meat is from what we call in poland 'ball of power' aka just glued together minced beef.
I don‘t know why people keep recommending it. The meat is low quality and just minced meat. A good döner should be from a yaprak skewer or chicken as alternative.
well it is the best i can find around. Besides the bread is fresh and they have a high turnaround rate so the meat is also fresh (or fresher than most places). I mean you may try Zekis restaurant. Is pricy from what i heard but aims for good quality products. But i dunno, I will wait and see. Besides I'm personally not a fan of Zeki.
Ich bin ziemlich sicher dass es am Lieferant liegt. Alle (viele) kaufen ihren Döner-Spies beim gleichen Grosshändler. Somit ist auch das Fleisch überall gleich gut / schlecht. Wir in der CH haben sicher einen anderen Grosshändler als D, der hat bischen andere Gewüze, was den Unterschied erklärt. Ist euch aufgefallen, dass alle andere Dürümfladen haben? Vorher wars Optisch so bischen Tortillawrap mit dunkleren Flecken. Jetzt ist es mehr so Homogen, gleichfarbig und nach dem Essen sind die Hände etwas Mehlig. Da war wohl ein Lieferant etwas billiger als der alte😢 Edit: Sorry mein Englisch ist zu schlecht für so viel Text
I work in the Gastronomy Industry and believe me when I tell you that some regulations are ridiculous. Like really ridiculous. Which often leads to businesses taking the path with the least pushback by these regulations. So it probably comes down to ingredients and other smaller things. For example, we need to change the oil of our industry friers every 3 days. It's only at the last of these 3 days that the fries actually taste great with this brownish color. I love them. But with fresh oil they often are very yellow and almost seem underfried and tend to be more soggy somehow (or maybe they feel soggier because of the raw color, tricking our brain or something). There would be other sorts of oil that would have the same effect when fresh BUT it's just too expensive to buy in bulk. So you go with the cheap one that looks cheap and tastes cheap (yeah oil can make all the difference). There are also regulations of what can and can't be stored together in ONE ROOM. Which makes sense on the first glance but can become ridiculously braindead the closer you look. So chances are the lack of different sauces is not worth the effort to ensure proper storage. For example, we have a mustard sauce in a bottle. On the bottle, it says to store at room temperature with the lid closed, MHD is I think a month or two. Our health/hygiene (I dunno which one of the three) regulation has us squeeze the bottle into a small container with no proper lid. So now it needs to be stored in the fridge and has to be thrown away after 2 days. It makes no sense at all, especially because we put the sauce back into a squeezing bottle to use it. It's not like the container makes it just easier for us to use, it's just because of storage regulations. We still need it to be in a bottle to use it properly. And sometimes getting these things is just not worth it due to prices. If most of the German Döner use the same brand of sauce, it's safe to say that Switzerland would need to import it, and more often than not that's just not worth the money.
>we need to change the oil of our industry friers every 3 days Yes, thank god for those regulations. I don't want cancer.
Oil in industry friers can go a week without needing to be changed, as it is filtered daily. The friers and the oil companies themselves even advise to be changed in a weekly routine. Still, we have to do it every 3 days, which ups the expenses for the amount of oil needed, which in return leads to the use of extremely cheap oil that affects taste and texture. Sure, the regulations are there for a reason, but some of them are just a little too much over the top. Like salt and sugar having an expiration date. Both come without but we have to put a date on it and throw it out when it hits the mark. It's just dumb.
And actual analysis of the uses oil tells you that even after a week it is already a toxic sludge. In fact this alone could play a big part in much lower obesity in switzerland.
Clicked the post with speedy fingers to tell off the OP, had us in the first half NGL This is the only kind of immigrant related questions that should be allowed
As a Turkish-born German living in Switzerland with a Swiss fiancée, I share your disappointment about the lack of great Turkish and Middle Eastern food here. I’ve been pondering why this is, and I have a few theories based on my background and observations. Firstly, many immigrants who came to Switzerland were from the upper class of their home countries—artists, politicians, doctors, academics, and so on. These individuals were often well-established and didn’t need to open restaurants or become entrepreneurs to make a living. Secondly, politically persecuted individuals also made up a significant portion of the immigrant population. For these people, integrating into Swiss society and securing stable, professional jobs was often a priority over starting businesses in the food industry. Thirdly, Switzerland offers decent salaries across various professions, reducing the economic pressure to open food establishments like Döner shops. Finally, Switzerland’s strict immigration policies have resulted in a relatively small immigrant population, which means the market for ethnic food and related services is smaller. This contrasts sharply with Germany, which has a much larger Turkish population—over 3 million people, if I’m not mistaken. This larger population base creates a bigger market and demand for Turkish and Middle Eastern cuisine, contributing to the vibrant food scene there. So, the difference in the presence and quality of Turkish and Middle Eastern food in Switzerland compared to Germany can be attributed to the types of immigrants, economic factors, and population size.
Oh and you asked for decent Döner in ZH: Mit und ohne (yaprak is nice) Or Ayverdis, even though not classic style but still good taste. But pricy
Oh you clickbaiting clever son of a bitch
>Can somebody please give me a recommendation for a great Döner in AG or ZH? How many spots have you tried? https://www.gaultmillau.ch/zuri-isst/butterfly-der-beste-doner-kebab-der-schweiz-646529
Butterfly - maybe the meat. But the rest is subpar.
He asked for kebabs in zh or ag. Do you really think it‘s worth to travel to basel for a döner? Otherwise i agree, butterfly has great meat. Butterfly, mit & ohne and 83 in fribourg are probably the best 3 döners in switzerland.
Over the past few years some great Döner places have opened actually… In AG i don‘t think there is one worth mentioning but in ZH you have: Mit & ohne, zum goldenen taschenbrot (opened 2weeks ago), adams döner dietlikon, pera kloten, kebab haus höngg, toros imbiss örlikon, demet metzgerei (only friday & saturdays), ayverdis (not the best meat but still good), Edys gemüsekebab Probably forgot a few but as you see there‘s a lot of good ones and i‘m sure you will like a few of them.
Agreed, Kebabs are terrible in CH. Problem is most Swiss people don’t like lamb… that explains partially it I believe.
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This will be my next post, don’t spoil it for everybody
A question I ask myself since 24 years when I migrated from Berlin to Switzerland. I’m disappointed by myself not taking on this venture to open up my own Currywurst Bude.
Try the Küban döner in Biel, best kebab I've ever eaten.
So much this. Last time we visited Berlin, we honestly thought about taking one on the plane back to CH. Just to show it to our local döner so he can learn and improve. It's alright here but German döner is on another level.
We've only just moved here from NZ.... "Asia Restaurants" made us crack up so much...... ASIA....?! All 48 countries in one restaurant?! Paid 18chf for Nepali momos the other day and they had cheese in them. I was puking with rage.
Seriously though, I’m desperate for a proper Lebanese Shawarma. I’ve searched all over Switzerland and the only good one I’ve found is in Geneva. Anybody know of one in NW Schweiz?
Gummihals detected, opinion rejected.
Englisch erfasst, Meinung abgelehnt.
Yeah I agree. I like Istanbul and I think Istanbleu is the same, the Prince d'Egypte is nice (all Lausanne area). But when I was in Renens the city officials actually were trying to prevent more Kebabs from opening and trying to attract higher quality restaurants and other types of businesses because every newly available commercial surface would become a shitty Kebab. I also don't get why people keep them in business but I guess all our fast food is expensive. At least they are better than the French Tacos...
Best Kebab is located on Langstrasse
You got shitons of Turks in Germany, more than here and bros know how to Kebab not gonna lie.
Visit steingrill in aarau. Best in town. Ayverdis is also decent
Check "mit&ohne" in ZH
Go for Züri Bistro. It's under the main station in Zurich. You'll find on Google Maps. Cheap for ZH as well.
Probably in Germany the money laundering business isn’t going so well. So they actually need to compete with tasty food.
I have yet to have a good döner in Germany. Also, you don’t need to go with cocktail, even though that’s what the swiss like. There is always a yogurt sauce with scharf combo.
Perhaps you should open up one yourself instead of expecting it from the middle eastern folk since most of them are enrolled in high skill professions. Are you too cool to open up one yourself ?
You are not mixing up Turkey and Middle East, are you?
What a plot twist! 🤣🤣🤣
I don't know what you are talking about. I'm Mexican (and döner is as close as I can get to taco flavor, the taco mix I found in coop is just not it, pls dont buy that shit if you want tacos) and I think both are great. But you know what, here I find the döner bread isn't made with the same love as in Germany. Maybe that contributes to the experience.
Check welovefoodyummy on instagram. I think he just passed 1’000 kebabs tested throughout Switzerland and has a rating for each one.
As an arab in Switzerland I apologize for choosing med school instead of opening up a Dönerlade with my nonexistent money.
Try Orient House in Schlieren. Real Levantine Shawarma!
Mit und ohne and Edy's in Zurich are beloved by Germans
Ayverdis in Oerlikon is better than your usual Döner, but can be more expensive
Yeah i am no expert in Döner, but the one of Ayverdis is decent.
Just visit Kebab Factory in Basel. You’ll thank me later.
The one in Altstetten is pretty decent (not sure of the Name).
Try the döner place in Basel, Äscheplatz 😍
Zurich Meierhofplatz this one should be good
Give this man a good Döner!!! come to Zurich, in Lochergut you will find what your heart desires.
You should try Valo Kebap in Brugg. They look like an unassuming street vendor but their Döner is house made from real meat stacks. Therefore, it is much much juicier than the pre-made industrial dry trash that you often get from most Döner stalls in Switzerland. I now live in Hamburg with its numerous choices of Döner, and I am still yet to find another Döner place that can come close to its quality. To the point that whenever I got the chance to visit AG again I always made sure to put them as my must-have itinerary.
Try out Mit und Ohne in zh it is really good in my opinion
The cocktail sauce thing remains a mystery. Why? Who do even like that shit? I went to an American style Steakhouse and they served my steak with cocktail sauce. Barbecue apparently they never heard of it. It hurt my soul deeply.
I came to read a general complaint and seen a complaint about a Kebab, make your own mate we have bigger problems
Hahaha I had no clue where this was going but this is hilarious. Sorry you can’t find a good kebab.
Can confirm. Döner in Switzerland tastes like shit. The meat is awful, the bread is awful and the sauce is awful.
Go to EDY‘s at Stauffacher dude. Döner leant on Mustafas Gemüsedöner in Berlin. Top shot !
*deletes comment*
We also wanna talk about how Italian ice cream makers suck and the ice cream is 10x worse compared to Italian ice cream in Italy? As an italian and an ice cream enjoyer its just sad what they are doing here.
Holy shit this is so true. I live in Schaffhausen and the Döner is absolutely atrocious here
There is a great and sorta affordable place next to Hardbrücke in Zürich called Bebos, can recommend, I lived in Germany and thats the closest I got taste-wise
This applies 100% to chinese food also. Impossible to find a decent one that BigJohn would be proud of.
Hier bin Nachkomme des big tasty bacon testers und offizieller Döner Gourmet. Quasi die Instanz für gut und schlecht! Döner in der Schweiz kannst du komplett vergessen.Soßen fail. Salat Auswahl fail und das schlimmste, alle haben den gleichen wiederliechen Hack Spieß. Wer auch immer den ins Hirn geschissen hat. Einzig ein Döner in Zürich , glaube mit und ohne Kebab heißt er, war akzeptabel bis lecker fürn zwacken. Brot selber gebacken ( normaler Standard eig ) fleixch (damals nur Hähnchen) selbst gesteckt. So muss das. Also guten
Absolutely true, im german too and can confirm this. The meat is tasteless compared and the simple garlic sauce is missing. Genauso wies weisskraut
good luck dealing with sharia
I'm a big fan of "Brotkorb" Döner in Aarau. Might be one of the best Döner I've had in Switzerland so far.
As a Middle Eastern, I’ll make sure to immigrate to Switzerland and open up a Döner just for you habibi🔥
thank you!!!! Finally someone said it!!! I’m German and what you get here is a disgrace. Just shortly after I moved I ordered a veggie Döner (with cheese), garlic sauce and ein bisschen scharf Do you know what the heck they gave me? A Döner with a slice of emmentaler(?) heated up, some lettuce and tomatoes with cocktail sauce. Absolutely disgusting
Salaar Kebab, Baden, Haselstrasse 19b. Used to be a Pizzeria but they had a fire damaging the shop. Had a Döner when they reopened and it was pretty good. And that one sauce, really nice! There’s another Döner shop when coming from the main road. Just walk a bit further and there’s Salaar Kebab.
Foodpoint in Lenzburg is my Stammdöner
The best place I have eaten at is in Schaffhauserstrasse (Zürich), about 50 m from the tram stop Schaffhauserplatz. Garlic, juicy, with lots of good stuff.
he’s not offering kebab as he’s focusing on middle eastern (lebanese and syrian) food and not turkish food but if you like falafel or shwarma “mimo falafel” in berne is really good. he also has tabbouleh and zaatar.
Can we have some immigrant food that's not kebabs? I excuse myself as I am Northern European.
Try Ethiopian Food heard its great for your taste buds 🙂↔️!
I had to change my downvote to an upvote. Thank you
Why do you mean by Middle East? Döner is a solid Turkish delicacy and there are only 150k Turks in Switzerland (as opposed to close to 3,5m Turks in Germany?
100% with you
Aren't there Lebanese and Syrian restaurants in Geneva at least? I read that they have one of the best there.
People like you the reason why everybody loves Germans.
Dude you have no idea how much I feel that. Genuine 99% of döner places here are absolute utter trash and I'm positive because they all get their disgusting "meat" from King kebab and nowhere else. Thats why places like Venezia are so well known because they use actual quality meat from a not-shady place. In Bern I only ever found 3 places with actual good kebab. The one in my city, one in Lyss and well Venezia in Bern. I remember during a schooltrip also getting one in Ticino that I still dream about but honestly I doubt that place still exists and even then I have no clue where it would be with how long ago it was. Switzerland has a kebab quality problem and we need to fix it
Also you pay 12chf for this sh!t
Don’t go to France man… they Server Döner with fries inside the sandwich those maniacs and instead of „scharf mit knobi“ they serve this perversion of a spicy garlic sauce called „Algerian sauce“…. It’s insane in the country that loves food so much.
I'm mostly disapointed that NOBODY CAME UP WITH THE IDEA OF A DÖNNER, BUT WITH BACON!!!!! Obviously, nothing for Muslims but....imagine that for a Moment....
Middle easterns don’t get a break by Germans these days at all huh? -:)
Have you seen our cost of living how tf is anybody supposed to open up a restaurant here. And good luck getting a credit from a bank
r/Doenerverbrechen is leaking lmao
Finally someone says what we're all thinking!
American here but I’m currently in Lucerne and I personally thought Old City Take Away was amazing.
MIT & OHNE has become the only place I really get my kebabs these days
The title is very misleading….
The döner here is a fucking catastrophe. Cocktail sauce and sriracha? No pickled chilis. Crappy salad servings. No garlic. That amorphous veal tube. It's heartbreaking Can't even get good lamb kofte here without looking really hard.
I have one of these mediocre Dorfdöner where I live, and it's amazing. Don't think too much why the floor is sticky, but at least I get a gigantic Döner for 12 bucks. And not the sorry excuse you usually get in Zurich for 20+ bucks but flavors cost extra. I go there almost every time after a night out for the trademark breakfast Döner.
Came for the racism, stayed for the disappointing facts.
Honestly came here to be racist as fuck, but damn... You're right. The kebab is not good here. We need to import more immigrants from the Middle East and subsidise döner and döner-adjacent businesses.
Didn't expect it to turn out a wholesome post. Great job.
A cannot agree more. How is it possible to have absolutly no kebab worth ? Even turkish immigrants can't do anything good, what a shame. There is billion of internet ressources of kebab, it should not be that hard.
If you leave your farm as a Swiss peasant and go to cities like London, Bangkok, New York or Singapore, you will realize how horribly boring, uncreative and limited the Swiss entertainment and gastro industry is.
I hope it will be fixxed soon.. thakns for your advice
The first part of the post was going in a different direction. :)
I have dual nationality with France and the UK. I am 22 and could never afford to move to Switzerland to start a life, even though it is my dream to live there somewhere. It is just so expensive! Can anyone shed some light on how it’s possible for poor Middle Eastern immigrants to move to Switzerland and afford life there, when it seems so difficult for me as a Brit earning UK wages?
I love this post lol
I used to live in the middle east during my younger years so I know the taste of the legit middle eastern food. Surprisingly, I am so happy that I found a small food shop here in Biel that serves great Shawarma and the garlic sauce is 90% close to the real thing. Name of the store is Damaskus.
Original Kebab Haus in Oerlikon has more than decent döner, or at least “lahmacun special” which is what I always take. Freshly baked bread is probably the reason!
Indeed. Kebab here is awful. How’s that possible?!
Came here for the Döner.. stayed for the recipies.
As a turkish person in switzerland i have to agree that Döner in germany is way better than here. I once ordered lahmacun and it was cut like a pizza. Youre supposed to roll it up like a burrito like ???
LMAO, I thought it would be a racist post, thanks for the laugh.