Weltmeister Kebap – Tanis am Kutschkermarkt

Review

Kebab, now more beautiful

Photo: Heribert Corn Kutschkermarkt, Thursday afternoon in late summer. The vegetable stalls are bursting with beautiful produce, the fishmongers are getting ready for the rush that will probably start after closing time, people are sitting at the few tables, enjoying the warm afternoon sun and making a happy face. Irene Pöhl - the queen of the Kutschkermarkt - is a little stressed, as they need to sit down and discuss the pleasure trail that will take place in two weeks' time. But Hüseyin Tanis can't leave right now. People are constantly coming to see his new stand. The name of Hüseyin Tanis' kebab stand on Kutschkermarkt, "Weltmeister Kebap", may seem a little audacious. But there really aren't many like Hüseyin: ten years ago, he took over the kebab stand on Kutschkermarkt to continue the tradition of his parents-in-law, who had one of the first kebab stores on Spengergasse 35 years ago and made everything themselves back then - the kebabs, the sauces and the bread anyway. Hüseyin also sold yoghurt and olive oil, and when customers started asking for it, fresh lamb too. And because you can sell beef if you sell lamb, you can sell beef too, so soon there were beautiful cuts such as roast beef and sirloin, then bone-dry matured meat from highland cattle from Upper Austria or Limousin and Charolais from Fürstenfeld and finally even the most expensive beef in the world, Japanese Wagyu beef from Kobe, 350 euros per kilo. Five years ago, Hüseyin Tanis began to think that he not only needed good products, but also a slightly less rancid stand. And now the time had come: in August, the architect Johannes Will - a neighbor and regular customer - designed a pretty stand made of wood and tiles, with underfloor heating, an appetizing meat display case, a kebab altar and space for three small tables. Hüseyin Tanis looks proud and happy, but it wouldn't be him if he didn't say, "I owe a lot to the old stall, when we tore it down, I kissed every fragment ...". You want to buy meat from someone like that. And eat kebab, during the week from antibiotic-free chicken from Styria, marinated for a day, crispy and delicious, freshly sliced vegetables in freshly baked bread (€ 3.50), on Saturday from lamb. And there's now also a grill platter, where you can have the lamb chops "à la Hüseyin" freshly roasted (€ 11.90), or a nine-week matured côte de boeuf or wagyu. To sum up: one of the best kebab stands in Vienna has now become the most beautiful kebab stand. And you can now get steak here too. Weltmeister Kebap 18th, Kutschkermarkt 53 and 7, Mon-Fri 7-19, Sat 7-17, www.fb.com/Weltmeisterkebap

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