Best Dishes at Gemüse

The vegetarian version swaps the chicken for double the vegetables—grilled peppers, zucchini, mushrooms, eggplant, plus raw tomato, lettuce, cucumber, and pickled onions. Topped with tangy feta and sauce. The grilled vegetables take on char and sweetness; the raw vegetables provide crunch and freshness. At €7, this proves vegetables can anchor a kebap without apology. Reviewers note this is one of the best vegetarian kebabs in Paris—the vegetables are treated with the same care as the meat version.

House-made falafels (not from frozen)—crispy fried chickpea, fava bean, and herb fritters served with raw and grilled vegetables. The fritters are light inside, crunchy outside, and seasoned generously with cumin and coriander. Packed with pickled onions, fresh herbs, grilled peppers, and sauce. At €7, this is the most herbaceous option—it leans Middle Eastern rather than Turkish. Perfect for strict vegetarians and vegans looking for something with real character.

A Turkish pide (flatbread) split and packed with slices of marinated chicken (grilled twice daily), raw tomato and lettuce, grilled bell peppers and zucchini, crumbled feta cheese, and a drizzle of one of seven housemade sauces—choose from mayo, sambal, charmoula, or others. The balance is the whole point: equal weight of vegetables to meat, bread crispy on the outside and pillowy within, sauce binding everything. At €8, this is the flagship and the reason the queue forms at lunch and dinner. Reviewers consistently praise the generous portions and the quality of vegetables—not an afterthought, a feature.

For those who want something between vegetarian and meat. Thick slices of halloumi (Cypriot cheese that holds its shape when grilled) are charred on the griddle until golden and squeaky, then packed into pide alongside grilled and raw vegetables. The halloumi brings a salty, slightly funky richness that elevates the vegetable medley. At €8, it's the same price as the classic chicken and equally filling. The cheese gets a caramelized crust while staying creamy inside—that contrast is the appeal.