GEMÜSE isn't just a kebab full of love, it's also a kebab full of history. Here's a look back at 50 years of passion (a few years less for us, but passion nonetheless).
FROM GIRESUN TO BERLIN
Almost 50 years ago, Mehmet Aygün set off from Giresun in Turkey for Berlin. He decided to introduce Europeans to the Turkish “Döner Kebap”, literally “grilled meat” (Kebap) “that spins” (Döner). He came up with the idea of making a hot, full-bodied, affordable sandwich, which quickly became one of the German capital's specialities. A pure product of cultural mixing and a perfect example of 20th-century cosmopolitan cuisine, the “Berliner Kebap” is now known the world over. Especially in Berlin.
GEMÜSE, from father to son since 2018
In January 2018, after numerous trips to Germany and falling in love with the famous Berliner Kebap, Noé decided to drop everything and open France's first Berliner Kebap in Paris. Kebap then continued its transformation, once again crossing borders and cultures. The aim was twofold: to introduce Parisians to the “Berliner Kebap” recipe and to show that Kebap is above all a marinated grilled meat, with which it is possible to have fun, innovate and, above all, cook.
