Doyum Restaurant

“This kebab is good, but it's a different league from the first one — that was Serie A, this is Serie B. The bread is not toasted at all, it's a different style, it got puffed up on the grill but then dried out quickly, so it's a bit chewy. The meat is decently charred, but there's some fat and gristle in the mixed meat, which is a sign of artisanal quality but doesn't impress me. What really works is the blend of flavors from their house sauces, especially the onion spicy and the white sauce — that's what saves it. For €9, which is noticeably more expensive than the first place, I'd give it an 8, maybe even 7.5, because it's a good kebab but nothing that leaves me with a wow. I'd find this level in Italy too.”