Hello again, Döner Fans. Let me share with you another nugget of meat-based wisdom. Today my lunch-buddies and I were strolling through the pleasant streets of Prenzlauer Berg when we happened upon a magical place called Bilakis, just off Schönhauser Allee. A charming place with jaunty benches and parasols, we homed in on the wafting scents of fine kebab meat and graced the establishment with our custom. The amiable gents at the Bilakis kebab shop are craftsmen in the fine tradition of the Gemüsedöner, as made popular by Herr Mustafa, that fabled icon of the rotating meat industry. With high expectations, my colleagues and I thus shuffled into the welcoming shade of the shop’s awning on this fine summer’s day and placed our orders.
As all connoisseurs of the kebab will know, it would have been churlish to select anything other than a dürüm. I watched with unbridled joy as the artisan on the other side of the hatch lovingly carved slices of chicken from the rotating meat-stick and then strewed it with fresh salad, cheese, and a squirt of fresh lemon. A few roast vegetables were added, and the feast was served up. Seating ourselves upon an inviting plastic bench, we tucked in with gusto.
The meat was moist, the salad was fresh, and the flavours were exquisite. Well done, Bilakis! You receive the Dr Döner seal of approval. I ought to mention however, that my colleague, who ordered only a portion of chips, was disappointed and found them to be both “flabby” and “mushy”. But enough of that nonsense – for who, Döner Fans, who goes to a kebab shop and asks for chips, I ask you? Of all the absurdity. On a side note, it may interest the linguists among you that Bilakis is Turkish for something like “vice versa”. Do with that information what you will. I wash my hands of it.
Service: 5/5 (jolly and efficient)
Atmosphere: 4/5 (very pleasant with outdoor seating)
Price: 4/5 (well worth it)
Taste: 5/5 (magnificent!)
To Recap: What Have We Learned?
“bilakis” [bi-la-kis] (vice versa)
Photography courtesy of Ms. A. Pries