Günaydin's Adana kebab showcases the restaurant's charcoal grilling expertise — finely minced lamb seasoned with paprika, chili, and cumin, hand-molded onto a skewer and cooked over open flame. The exterior chars and crisps while the interior stays tender. It arrives with grilled onions, fresh herbs, and a squeeze of lemon. Reviews consistently call it a highlight of the menu.
Tips from diners
Order it with Turkish bread to scoop the meat and charred bits. The bread softens in the residual heat.
The portion is substantial — one kebab feeds two people comfortably when shared with mezze.
Hand-selected lamb chops, grilled to a perfect medium-rare with their exterior charred and smoky. Günaydin sources these cuts from their original Istanbul butchery connection, ensuring tenderness and marbling. The simplicity is the point — salt, herbs, and fire. Diners praise the tenderness and the meat's natural flavor.
Tips from diners
Ask your server how long they've been on the grill — perfectly cooked chops arrive within a few minutes of ordering. Timing matters.
A classic Turkish starter — red lentils blended until creamy, finished with butter and paprika oil that swirls across the surface. The soup arrives hot and comforting, with a subtle earthiness. Many diners order it before their grilled mains to prepare the palate.
Tips from diners
This is perfect in cooler months (November–March). It sets up your palate for the rich grilled meats that follow.
A substantial cut sourced from Günaydin's vetted suppliers, grilled over charcoal until the exterior develops a thick crust while the interior remains rare-to-medium depending on preference. Finished with herb butter for richness. The meat is tender throughout, with visible marbling that renders during cooking. Reviewers note the quality rivals steakhouses triple the price.
Tips from diners
Request it cooked medium-rare and ask them to finish it butter-free if you want the char to dominate. You can always add butter after.
Designed for sharing and showcasing Günaydin's range — one Adana kebab, one chicken shish, two lamb chops, and two kofte, all grilled over charcoal and arranged on a communal platter. Comes with grilled vegetables, salads, and fresh bread. Perfect for a table that can't decide, or wants to taste the kitchen's breadth.
Tips from diners
Order this for 3-4 people. It's designed for sharing and includes enough variety that everyone finds their favorite item.
Günaydin began as a butcher's shop in Istanbul and built its reputation on sourcing the finest meats and executing grilled dishes with precision. The Souk Al Bahar location, opened in Downtown Dubai, dominates the Turkish steakhouse category with Burj Khalifa views and a dedicated lamb menu section. Every cut is hand-selected and grilled over charcoal.
The Burj Khalifa views from the terrace are stunning at sunset. Request an outdoor table if the weather cooperates — it's worth the view.
Dinner service fills up quickly, especially Friday and Saturday. Book ahead or arrive before 7pm for better walk-in options.
For two people, plan around 305 AED if you order one shared platter plus starters and drinks. Good value given the meat quality and location.
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