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Detailed Information
  • Place Types Cafe
  • Address Orta, Atatürk Cd. No:10, 19900 Kargı/Çorum, Turkey
  • Coordinate 41.134664,34.4869319
  • Website Unknown
  • Rating 3.4
  • Compound Code 4FMP+VQ Kargı, Çorum, Turkey
Photos
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Çağlayan Lokantası
Reviews
Erol Sarı (08/09/2020)
To taste the famous Sırık Kebab in the Kargı and Osmancık districts of Çorum and the Boyabat district of Sinop, we went to the meat restaurant operated by Cengiz Çağlayan in the center of Kargı. I think the former wrestler Cengiz Bey because he exhibited the medals. Sırık kebab or its former name Eşkıya Kebab; The Well Tandira in other regions is similar to Burdur's Dimril Kebab. It is made by putting the lamb on a pole and turning it over a fire. It goes well with fresh shepherd's salad and yoghurt. It should be eaten by hand, not with a cutlery. It is not always eaten. It is both expensive (2 people with drinks, we gave 150 TL including salad and yoghurt) and it is fat. Its red skin is difficult to chew while eating, it should be separated by hand. It is bony and should be grazed while eating. It is delicious with lavash or thin pita. There is not always Sirık Kebab, so ask if it is available and tell it from the fat or lean side when you want. Çağlayan restaurant is a small 2-storey restaurant. There were doner kebabs and stews. I think Kargı's iftars are held here. Because it is right in the center of the district and next to Kargı Municipality. The dessert shop and tea shop next to him were also theirs. Her tea was not good. But Sırık Kebab was good.
salih hazar (11/18/2020)
In the center of Kargı but its kebab is really good, we liked it very much.
Harun Çiçek (06/14/2020)
I went with my family.related staff.1200 grams of kebab salad and yogurt we gave 176 TL. (Price is above the same street as 110 TL per kilo) it was cooked very well and the presentation was very good.
Onur Bayın (01/31/2021)
LEGEND.....
İbrahim Köse (12/25/2019)
They said that the lamb is best done here and we came here and it was nice to the health of the masters
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