Pehlivanpark Kebap Salonu - Bucak

The staff is amazing food is amazing prices are beautiful and there are so many fish! It's Aquarium Heaven

Deffo try. my fave turkish restaurant around Bucak district

Although it seems to be a restaurant of trades in the entrance, it was quite spacious and beautiful. I tried skating. There was a form of meatballs like a fishbab version. Snacks and salads were brought before. piyaz in the Mediterranean region is carried out. We don’t fit for your taste, but you can experience. The appetizers were nice. Staff were concerned. Burdur is served with inflated pide and onion, but we learned 1.5 servings, while paying an Account. 2 pcs 1.5 serving burdur inflatable, 1 piyaz, 2 pieces of acidic drinks 180tl paid.

1- The interior is wide if the space looks like narrow from the entrance. But because of a little dark design, I don’t know what is because of lighting. 2- Both rotary, Alexandria etc and grill varieties available. Unfortunately, like most places in the west, there is no lamb meat products here. Products from meat. I'm simply turning and experience Urfa kebap. 3- The cut under the rotary pide comes with Brass rice rice, if you want to pour melted butter on top. 4- I didn’t understand why the rotary was so praised, despite the fact that meat is not meat turns, there was a bad sour taste of work. Perhaps the marination is welded but it was disturbed. 5- Urfa kebap was served with bulgur rice, tomato, molten onion and tere. 6- Urfa kebap is a thick bottle of swabed meatballs, which you know unfortunately. Urfa is not illicit with kebap. 7- A simple rotary Urfa kebap and a small water: Total 54 TL (3 October 2021) 8- Diner Pera was not active, and in the glass, Pehlivanpark-led banner, I guess the same operator. 9- Adding to the answer of the owner (e.g. the leader of the value flavor) of the venue: if you enter the detection sentences even as bad criticism. The revolving is in this way the kebab is not a criticism, but the future customer or again he will go to the venue is knowledgeable for myself. I did not even criticize you not using lamb meat products, so I know that it is not often preferred in this region. I just written it as a juenni/beet. I wrote the Urfa for me that I thought that you have the error of nameing there when it comes to kebab. If you say a kebaba Urfa Kebab or Adana kebap, then it must be a standard and the head element is also from the lamb meat. Here I don’t prefer to say and use the lamb instead of his name or Urfa kebap or Adana Kebab I wrote my comment on the top. You can sell the kebab from bitter/taskless mink kebab. The flavor of the number is the leading place. You’ve reviewed my profile and you’ve already seen, i.e. I’m trying to write the remaining ones in my mind from the structure of the space, usually from the structure of the space, not really thanks to the art of tariz like you, because of the detailed reviews.

If you love kebab and understand it, you must try it Food: 5 Service: 5 Atmosphere: 5