It is thought that doner was discovered during the Ottoman period. One of the most important features of this popular dish, which dates back to the 17th century, is that it is prepared by expert hands. In this sense, Istanbul doner makers are more important than the ingredients of the food. Even if the best ingredients are used, the taste will be incomplete without master doner makers.

Istanbul doner makers are actively involved from preparation to cooking, from cutting to serving, and until the entire bale on a skewer is consumed. Carefully selecting, preparing and skewering doner meat is one of the important processes for doner kebabs. Another is to cook the meat expertly. It is cooked slowly over a rotary fire, turning it over and over. It is necessary to cook the meat to its consistency, cut it while preparing for service, and serve it without drying it.

Most of us do not know that the doner kebab we see every day, on almost every corner, has such subtleties. But when we make lists of where to eat the best doner kebabs, we also consider the doner shops section without realizing it. If the doner makers were not skilled, the doner kebab wouldn't be delicious. If Döner was not delicious, it would not be consumed fondly for all these years. For doner makers, the secret of transferring doner from generation to generation is the most important key to tradition. Everyone has an indispensable doner kebab or doner restaurant.