They first encountered kebab in the unique beauty of Pamukkale

Tourists visiting Pamukkale, which is on the UNESCO World Heritage List, were introduced to tandır kebab while in Denizli. Young entrepreneur Sadık Olpak, who aims to promote Denizli Tandır Kebab to the world, pleased both local and foreign tourists with his kebab offerings.

20-year-old Sadık Olpak, who lives in Denizli, continues to work as a representative of the new generation of kebab makers, having learned the craft from his father, Durmuş Olpak, and his uncle, Şahin Olpak. Olpak has prepared a project to promote the traditional flavor of Denizli, which has a geographical indication, to the world, and serves his kebabs to local and foreign tourists visiting the city to see Pamukkale once a week. His dedicated efforts are appreciated by the local community and significantly contribute to the gastronomy tourism of Denizli.

Sadık Olpak prepares the presentation of the traditional Denizli Tandır Kebab, which is made using traditional methods, served on a tray with ayran (a yogurt-based drink). He offers kebabs to local and foreign tourists against the backdrop of Pamukkale’s natural and historical beauties. Both local and foreign tourists who tasted Denizli Tandır Kebab for the first time, as well as expatriates, were enchanted by the unique flavor of the kebab. Tourists were amazed by the tenderness, taste, and cooking technique of the tandır kebab made from special lamb meat, and they recommended everyone come to Denizli to experience this registered local delicacy.

“It’s time for Denizli Tandır Kebab to reach the world”
Sadık Olpak, who has taken on a significant responsibility in carrying Denizli Tandır Kebab into the future, stated, “My aim is to ensure that our cultural flavor is known by the whole world. I believe we are successful in promoting our local kebab. Local and foreign tourists who have tasted Denizli Tandır Kebab are quite satisfied with this flavor. I am fighting to promote this taste. We strive and put effort into preserving this flavor. I believe it is time for our Denizli Tandır Kebab to open up to the whole world. I think we will succeed in this. I dedicate one day a week to promoting the kebab in Pamukkale. I get a bit tired and sweat in this heat, but what matters to me is increasing the awareness of the kebab.”