Opening: Hans Kebab Viktualienmarkt in Munich

Roger Hohl
Roger Hohl
Executive Editor Roger Hohl always reports firsthand. He has been gathering experiences and impressions in the luxury travel segment since 2006, from the South Sea to China and Asia, across Europe to Africa and America. He is always on the lookout for the most spectacular and extraordinary locations, combined with the best possible comfort and service. His focus is on independent and critical perception from the perspective of the most demanding clientele, as today's customers in this segment expect the highest quality. His motto: pushing the limits - but always fair!

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The culinary scene in Munich (Germany) has a new highlight: starting from April 29, 2023, the second branch of the popular craft kebab restaurant “Hans Kebab” will open its doors at the Viktualienmarkt. The premium fast-food restaurant, owned by renowned gastronomist and author Cihan Anadologlu, has already gained a reputation for its high-quality ingredients and unique kebab creations since opening its first branch on Leopoldstrasse in March 2021.

(c) Annette Sandner

Cihan Anadologlu has made it his mission to elevate the humble kebab to new heights of culinary excellence. His approach is simple: use only the freshest and highest-quality ingredients, without any artificial flavorings, enhancers, or preservatives. The result is a kebab that is not only delicious but also healthy and satisfying.

At the new branch on Westenriederstraße 13 in the heart of Munich, customers will find a menu that is both familiar and innovative. The classics “Original 1972” and “Iskender” are still there, as well as the highly popular “From Istanbul to Tokyo”, which features high-quality Japanese Wagyu beef. But there are also new creations on the menu, such as French fries with caviar topping, and various vegetarian options that incorporate organic eggs, feta cheese, bulgur salad, figs, and San Marzano tomatoes.

(c) Annette Sandner

Cihan Anadologlu is proud of his commitment to quality and authenticity. All kebabs are made with 100% layered veal, earning them the designation “Original Döner Kebab”. The meat is skewered by a Turkish butcher, and the bread is baked to Cihan’s special recipe with sesame seeds. The sauces and toppings are also made in-house, using fresh herbs, high-quality Turkish olive oil, and original spices from Gaziantep in Southeast Anatolia. The garlic sauce, in particular, is a customer favorite, made with black, fermented garlic for a more digestible and enjoyable experience.

But Hans Kebab is not just about the food. It’s also about the experience. Cihan Anadologlu has created a welcoming and friendly atmosphere that makes customers feel at home. The décor is stylish and modern, with a nod to traditional Turkish patterns and motifs. And the service is impeccable, with staff who are knowledgeable, friendly, and always willing to go the extra mile.

For Cihan Anadologlu, Hans Kebab is more than just a restaurant. It’s a passion project that reflects his love of food and his commitment to quality and innovation. And with the opening of the new branch at the Viktualienmarkt, he is excited to bring his unique vision of the kebab to even more customers in Munich.

The new Hans Kebab branch will be open Monday to Saturday from 11 am to 8 pm. Whether you’re a kebab enthusiast or simply looking for a delicious and healthy meal, Hans Kebab is a must-visit destination for anyone who loves great food and great hospitality.

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