Doner complete? No, please with asparagus
The Berlin restaurant “Kebap with attitude” now also offers the “Döner Beelitzer Art” for the asparagus season. photo
© Sebastian Christoph Gollnow/dpa
Usually a typical question at the kebab stand is: garlic or herb sauce? There are now Spargeldöner in Berlin. That’s where other sauces come into play – and a hefty price.
White asparagus is served in flatbread with grilled beef, lamb’s lettuce, hollandaise sauce, strawberry-ginger jam and wild garlic mayonnaise. It’s a juicy combination away from the well-known classic that requires a small stack of napkins.
Influences of German and Turkish culture
Managing director Deniz Buchholz is all about bringing together influences from German and Turkish culture: “We are not the typical Turkish restaurant, but want to be a Berlin-style kebab restaurant and take the multicultural and contemporary aspects with us.” Buchholz founded the snack bar in 2019 with his business partner Daniel Herbert.
The initiative has been well received by the Association of East German Asparagus and Soft Fruit Growers: “It’s good when people think about where they can use the healthy royal vegetable. That’s good for consumers and producers,” said managing director Jürgen Schulze .
Asparagus kebab also in Bavaria
However, the idea of offering kebabs with asparagus is not entirely new. Elif Gül has been selling her asparagus doner in the small town of Abensberg in Lower Bavaria for five years. However, she serves it in the classic way with kebab meat, salad and cabbage. There is also hollandaise sauce and “just a little onion so that the asparagus flavor is not masked.”
The Abensberg region is a well-known asparagus region and the kebab is very popular with people who like asparagus, says the owner of a delicatessen. Compared to the Berlin kebab, which costs a whopping 14.90 euros, the Bavarian version is almost a bargain at nine euros.