TAGESSPIEGEL x KEBAP WITH ATTITUDE

On July 6, 2024, Kebap with Attitude was featured in the Tagesspiegel in an article by Felix Denk. The piece takes readers behind the scenes of the meticulous handwork involved in crafting authentic döner skewers, showing how up to 70 kilos of fresh meat are stacked daily at the Berlin restaurant.

The report emphasizes Kebap with Attitude’s commitment to craftsmanship, quality, and transparency — standing apart from industrially pre-produced skewers. At the heart of the story is staff member Tomas Galladini, carefully layering slices of meat onto a nearly one-meter-high vertical skewer.