Gel-Gör Lokantası Çukurova Sofrası is a genuine neighborhood restaurant on the Ankara-Konya highway in Bezirhane, inside Özcan Dinlenme Tesisleri, and a favorite stop for travelers and locals alike.


Gel-Gör Lokantası Çukurova Sofrası is a genuine neighborhood restaurant on the Ankara-Konya highway in Bezirhane, inside Özcan Dinlenme Tesisleri, and a favorite stop for travelers and locals alike. The family of masters from Tarsus and Mersin behind the kitchen bring Çukurova's charcoal-grilled kebab culture straight to Gölbaşı.
With Adana-style master-crafted kebabs, meats grilled over charcoal, daily stew dishes, and soups from lentil to tripe, we set a warm table from morning until midnight. Generous portions, affordable prices and flavor that earns us the title of "price-performance champion" have won a place in our guests' hearts.
We're open 24 hours; with our large parking lot and truck parking area, our doors are open to everyone, from long-haul truck drivers to families. Whether you're stopping midway on the road or waiting for a hearty family meal, we're here for you.
Contact us for all orders and special requests.
Master-crafted kebabs grilled over charcoal, served with grilled peppers, onions and lavash.
Grilled and skewer varieties prepared with fresh meats you select from the display.
Fresh, home-style stew dishes and side dishes cooked daily.
Lentil soup, tripe soup and other soups of the day, according to season.
Hot options for long-haul road breaks in a kitchen open 24 hours.
Our guests especially love our Çukurova/Adana-style kebabs and the taste of a genuine neighborhood restaurant; many say, "I found the Adana flavor of my childhood here."
Yes; with our hearty portions and affordable prices, we're often called the "price-performance champion."
We're open 24 hours. Since we're inside a rest stop on the Ankara-Konya highway, you can find a hot meal any hour, including at night.
Yes, we have a large parking lot and an area where trucks can park comfortably.
Evet; yayık ayranı yoğurdun yayıkta dövülmesiyle yapılır, bu işlem hem hafif köpük oluşturur hem de tereyağının bir kısmı alındığı için daha hafif bir içim verir. Karıştırma ile yapılan ayran daha yoğun ve sadedir. Köpüklü servis, geleneksel yayık işleminin işaretidir.
Kömür ateşi yüksek ve kuru ısı verdiği için etin dışını hızla mühürler ve suyunu içinde hapseder; damlayan yağların közde yanmasıyla oluşan is aroması da ete siner. Elektrikli ızgarada bu aroma oluşmaz. Mangal ve ocakbaşı lezzetinin evde birebir yakalanamamasının nedeni budur.
Lahmacun, ince açılmış hamurun üzerine kıymalı harç sürülerek çok yüksek ısıda kısa sürede pişirilir; pide ise daha kalın hamurlu, kenarları kıvrık ve çeşitli iç harçlarla hazırlanır. Lahmacun çıtır ve hafif, pide daha doyurucudur. İkisinin hamuru ve pişirme süresi tamamen farklıdır.
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