For Kokoreç in Turkey, Kokoreçci Berat Usta leads with 3 reviews and an average score of 7.3/10. Close behind: Kokoreççi Hacı Ulus Merkez (9.1/10) and Koçak Kokoreç Eryaman Şubesi (6.1/10). Across Turkey, critics have reviewed Kokoreç 20 times, averaging 6.9/10. The latest review was posted on 27 June 2026.
Kokoreç is one of the most iconic and beloved street foods in Turkey, a delicacy that is as famous for its unique preparation as it is for its bold, savory flavor. It consists of lamb or goat intestines wrapped tightly around seasoned offal—typically sweetbreads, hearts, kidneys, or lungs—to form a dense, horizontal spit. This spit is then slow-roasted over a charcoal fire, allowing the fat to render and baste the meat as it spins, creating a crispy, well-seasoned outer layer while keeping the inside tender and juicy. The aroma of roasting kokoreç is unmistakable and serves as a beacon for hungry passersby in cities like Istanbul and Izmir.
| Rank | Place | Score |
|---|---|---|
| 1 | Kokoreçci Berat Usta | 7.35 |
| 2 | Kokoreççi Hacı Ulus Merkez | 9.14 |
| 3 | Koçak Kokoreç Eryaman Şubesi | 6.14 |
| 4 | Balıkesir Aslanboğa Kokoreç | 6.08 |
| 5 | Vampir Sokak Lezzetleri Çayyolu | 5.92 |
| 6 | Hacının Yeri Çınar Altı Kokoreççisi | 9 |
| 7 | Kokoreççi Tekin Usta | 8.29 |
| 8 | Kokoreççi Hacı | 7.99 |
| 9 | FİORE Kokoreç&Sucuk&Köfte | 7.60 |
| 10 | Ala Söğüt Kafe Restaurant | 7.50 |
| 11 | Doğata | 6.88 |
| 12 | Kokoreçci Dursun Usta | 5.54 |
| 13 | Midyeci Ahmet Bahçelievler | 5 |
| 14 | Kokoreççi Hacı Eryaman | 4.07 |
Ekin AKBIYIK
They sliced it thinly, I liked that. The spices and aroma were nice. At first bite, it felt like I was eating a lot of bread, but then the amount of kokoreç increased. It was better than most kokoreç I've eaten.
Özgür Akbıyık
I ate a quarter portion of the kokoreç (a Turkish dish made from lamb intestines), and the kokoreç was generally dry. It wasn't soft inside and didn't melt in my mouth. It's not essential; however, for someone who enjoys trying kokoreç, it was still a pleasant experience.
Hüseyin Akbıyık
I ate half a portion of kokoreç (a Turkish dish made from lamb intestines). It was completely ordinary, nothing special about it. They chop it very finely and put very little filling in it. The only good thing is that they have unlimited and varied pickles.
Ekin AKBIYIK
It was burnt, it tasted burnt. Only the seasoning was good. I couldn't even finish a quarter of the dish because I didn't like it.
Ekin AKBIYIK
It might have been difficult to swallow without buttermilk; the bread was hard. It wasn't seasoned enough. The cooking degree was good. It was filling. I think it's better in nature.
Hurkan Akbiyik
A good kokoreç (lamb intestine dish), above average. It arrived hot and fresh. The fat content could be reduced. I ate a quarter portion; I couldn't have eaten more anyway because of the fat.
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