Akseli Herlev’s novelty restaurant became popular in an instant. Pippuri.fi went to see what DIF Döner looks like.
Known for his Naughty Brgr chain and, among other things, Burgerimies television shows Akseli Herlevi has decided to fix Finnish kebabs.
DIF Döner, which opened this fall in Ruoholahti, Helsinki, has at its best gathered a 50-meter queue outside the restaurant, and the restaurant had to close its doors a few Fridays ago when the meat ran out in the early evening. On Tuesday at lunchtime, the line has accumulated all the way to the door, but one table is still free for our group.
What exactly is it about?
– I have traveled a lot in Berlin and eaten döner. In Finland, the kebab has always been the same, and the portions have not developed any worse, so I thought that now is the time to raise the kebab to a new level in Finland as well, Herlevi tells Pippuri.fi.
The top chef has always been a friend of casual but high-quality street food, and excessive sophistication does not suit his taste. That’s why the transition from burgers to döner was quite natural for Herlev.
The meat recipe was refined three times
Herlevi is a co-owner of DIF Döner and has developed the restaurant’s recipes together Iman Gharagozlun with. The menu offers familiar kebab dishes, such as kebab with rice, but made in a new way.
The pita kebab brought to the table is decorated with a fresh salad and fresh herbs. The idea of the restaurant is to offer clean and high-quality ingredients.
The meat used by DIF Döner comes from Germany and is 100% beef. According to Herlev, it is extremely important if we want to talk about high-quality döner.
DIF Döner offers beef, chicken and vegan döner. Rosa Bröijer
– A bad döner is loose and tasteless and often has additives. A good döner does not contain any additives, but is full of meat and spices.
The meat comes to the restaurant from Germany, according to Herlev, because there the döner know-how is at its peak and the capacity to prepare large quantities is fine. According to the top chef, the döner recipe was perfected for a long time.
– We sent the meat back three times before the spices were perfect.
When Herlevi gets up to be photographed, the customers give thanks from their tables. How do you feel about the restaurant’s reception?
– Yes, this feels good. The intention is that this will become a big chain. More restaurants will be opened this year, says Herlevi.