Usually the most remarkable thing about the “Türkitch” on Humboldtstrasse is the line of hungry people lining up in front of the door. But for the last few days, the kitchen there has been, very literally, cold. And the seal from the district administration department is emblazoned on the door. The murmuring started quickly: Suddenly some people always wanted to know, suddenly Google reviews with false claims, “closed by the health department – says it all”, “closed because of hygiene”, are claimed as if the situation were clear.
“Turkitch” is a Munich success story. Actually. The first branch opened ten years ago – the one with the red seal on the door. There are now five köfte and kebap Turkish kitchens in different districts, and a burger shop was opened in Neuhausen at the beginning of the year. For many, Türkitch’s kebab, falafel, Dürüm and sandwiches are the best in town. Lots of fresh herbs, daring creations like halloumi fries: Founder Hayri Onbasi was the first restaurateur in the city to give the doner kebab a hip look. And success was not long in coming.
Now Hayri Onbasi sounds noticeably agitated when you talk to him on the phone. “The closure has no hygienic reasons,” he emphasizes. It is about a commercial law dispute with the KVR, which has been going on since spring 2022 – he is not allowed to say more until the matter has been clarified. Hopefully early next week as he says.
The district administration department also does not comment specifically with reference to the ongoing administrative procedure. The reasons for a branch closure can range from tax debts, tax evasion, non-payment of social security contributions to poor hygiene. The fact that only one branch is closed does not allow any conclusions to be drawn about a possible reason.
Hayri Onbasi has hired a lawyer who is negotiating with the KVR. The restaurateur is confident that he will soon be able to open his parent company again. “We couldn’t afford to have hygienic deficiencies,” says Onbasi, struggling with the words. He sees his company in a bad light. “When it comes to doner kebabs, criticism is quick, hygienic deficiencies are quickly suspected,” he says, also suggesting that the rumors could be racially motivated. “We are a company of Turkish origin, although I was born and grew up here” – there are quickly prejudices.
Onbasi emphasizes how much value he places on good ingredients for his doner kebabs and burgers, the bread comes from Julius Brantner, for example, from whom the star gastronomy also orders. “As far as business is concerned, I’m rather a loser. I always just wanted to go to the mailbox in peace and be able to take care of my loved ones.” And produce something to be proud of.
The whole story will probably only become clear in the coming days. The branches on Schützenstrasse, Türkenstrasse, Feilitzschstrasse and at Pasinger Bahnhof will remain open, as will the new “Smashburger” branch in Neuhausen. Only the people around the main store on Humboldtstraße have to travel a little further for their Türkitch doner kebabs, Dürüms and sandwiches.