No. 26 in the world · November 2026
Zübeyir Ocakbaşı
No. 26The one to order off the fire
The Adana kebab, then the lamb ribs (kaburga) and a gavurdağı salad
What it burns: Charcoal in an open ocakbaşı grill
Sit around the copper-hooded grill and the grill master hands you each kebab as it comes off the coals.
Cook it at home
Adana-style lamb kebab with sumac onions
1 hr (30 min chilling), 30 min hands-on · 4 people (8 skewers). Istanbul's ocakbaşı grills hand-chopped lamb with tail fat and red pepper on wide flat skewers over charcoal. Ground lamb with a little extra fat, kneaded well so it holds, gets you there on a home grill or under the broiler.
Is this your place?
You're No. 26 on the Fire 50. Make your card above (it downloads, or opens your share sheet on a phone), post it, and tag @chefamazing. Here's your badge for your site; it always shows this month's rank:
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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