Kebabs get the gourmet treatment

13 March 2017

A new Sunderland restaurant will be blazing a culinary trail, by elevating a late night post-pub snack to new, gourmet heights.

The humble kebab is usually the food of choice for those who have had an evening of heavy drinking – until now.

And the hope is that Sunderland will start a new food craze, after being chosen to be the first outlet for what it is planned to be a chain of Döner Haüs eateries.

The concept is the brainwave of restaurant company, Bavava, which will be transforming their former Papadoms site at High Street West to the new look kebab house.

“In the last few years burgers have become virtually a fine dining offering because the quality has improved so much,” said Nathan Alexander, Brand Development Manager at Bavava.

“And this is now what we intend to do with kebabs, which really will bear no resemblance to those that people eat on the way home after a night out.”

Nathan and his team have travelled regularly to Berlin to discover the market and how kebabs are considered a staple food any time of day in Germany.

“The kebabs we ate in Berlin were incredible and that’s what we intend to bring to Sunderland,” he said.

“At the same time we’ll also be bringing a range of amazing German beers so it will be a real dining experience with a difference.”

Gemma Dishman, Marketing and Communications Manager at Sunderland BID said it was great news that they had chosen Sunderland again to launch their new restaurant concept.

“Sunderland’s restaurant scene has gone from strength to strength over the past few years and with initiatives such as Restaurant Week we are really changing perceptions of what Sunderland city centre has to offer.

“Döner Haüs will be a welcome, vibrant addition to the city centre and we would urge everyone to try it,” she said.

Bavava is already working on a programme of rapid growth, with a branch of Papadoms due to open in Bradford and both brands launching in Glasgow by June.