Adana
Minced meat spiced with chilli, shaped by hand onto a wide skewer, then grilled. Prepared for lunch, then again for dinner. On the menu: as a plate, in a sandwich or with yoghurt.
Two brothers, thirty years at the grill
Ibrahim and Sakir learned the trade from their family. To this day, they are the ones who welcome you at 26 bis boulevard Diderot.
A family business
Ibrahim and Sakir are brothers, of Turkish origin. They learned to grill from their parents, and it was as a family that they chose to make it their trade. For thirty years now, they have devoted their days to it.
The name came naturally: Best Istanbul, the best of Istanbul, simple as that. As for boulevard Diderot, a good opportunity brought them here, a short walk from Gare de Lyon. The team hasn't changed since: behind the counter, it's always the same faces.
Adana, prepared twice a day
After the kebab, it's the most-ordered dish here. Adana is a traditional dish from the city of the same name, in southern Turkey. Its skewer is not the same as the kebab's, and neither is the way it's cooked: it takes real know-how.
To keep it fresh, it is prepared twice a day: once for lunch, once for dinner. It's also the house favourite, “because it takes you on a journey”.
Kebab
Our kebab is homemade, stacked on its spit and thinly sliced. Have it in a sandwich, a wrap, a tacos or on a plate.
Iskender
It is credited to İskender Efendi, in Bursa: thin slices of meat on bread, tomato sauce and yoghurt. Here, it comes with kebab meat, yoghurt sauce and a spicy sauce.
A reopening, the same recipe
In 2024, the restaurant closed for renovation. Habits had changed, so the restaurant changed with them: new packaging for takeaway.
What hasn't changed, though, is the recipe. A regular customer eventually asked them: “How do you keep the same recipe all the time?” The answer comes down to two words: secret recipe.
Family-run and traditional
If the restaurant had to be summed up, it would be in those words. And with three promises kept every day: attentive service, quality ingredients and speed, whether you have a train to catch or the whole evening ahead of you.
At the table, you'll meet everyone: regulars, families, travellers, and even a few celebrities. And to finish, there's Turkish tea, served in its little tulip glass.
Come and taste
Monday to Saturday until midnight, at 26 bis boulevard Diderot.
