From a Coppersmith's Hands to Gaziantep's Table

How Bakırcı Döner Evi Began

Our story began in 1978 in Gaziantep's Coppersmiths' Bazaar, in the workshop of a coppersmith named Hacı Osman Usta. While hammering copper trays and pans, he would treat visiting merchants to döner he cooked himself — and before long, the food was talked about as much as the copper.

As demand grew, a small stove opened in a corner of the bazaar. Today, run by the third generation, Bakırcı Döner Evi still serves from those same hand-hammered copper trays, and the family's secret spice blend has never changed.

Today, from our location in Şehitkamil, we bring together Gaziantep's signature flavors with daily fresh-cut meat and traditional wood-fire cooking — welcoming locals and visitors alike with the same warmth.