The Name, The Grill
"Mangal" is the word for charcoal grill across Mediterranean and Caucasian cultures: Turkish, Georgian, Lebanese, Persian. We named the restaurant after it because the grill isn't just a piece of equipment; it's the whole philosophy.
Fresh Ingredients, Real Flame
Every kebab and shawarma is cooked over live charcoal, no gas, no shortcuts. The menu spans Mediterranean and Caucasian traditions: charred kebabs, silky hummus, bright achichuk salad, and smoky wraps.
What goes over the coals
- Shawarma, chicken and lamb, carved to order
- Koobideh and lula kebabs, minced and pressed on wide skewers
- Chicken, beef and lamb kebabs, from chicken thighs to ribeye and lamb chops