WEBERBANK DISKURS x KEBAP WITH ATTITUDE

In Issue 45 of Weberbank’s magazine diskurs, journalist Sintje Wilms spotlights Kebap with Attitude as a pioneer of the new fast-food generation. Under the title “Fast Food 2.0”, founders Deniz Buchholz and Daniel Herbert are portrayed as giving Berlin’s iconic döner kebab an upgrade — with transparency, fairness, local sourcing, and contemporary preparation methods.

One highlight mentioned is the success of the “Döner Beelitzer Style”: grilled beef, lamb’s lettuce, strawberry-ginger marmalade, wild garlic mayonnaise, asparagus, and hollandaise sauce. “That was a huge hit last year,” recalls Buchholz, who also involves guests’ ideas when developing new recipes.

The article also emphasizes how catering has become a major growth driver for Kebap with Attitude — with their unconventional döners now sought-after snacks at trade fairs, sports events, and shows.