On a Friday evening, I was in the mood for some juicy, thick cuts of meat and delicious food, so I thought of the place that could best satisfy my carnivorous cravings – Saff-Et, a Turkish grill restaurant in Frankfurt.
If you’re a meat lover, you know you’re in the right place when you stroll by. The restaurant is not shy about its passion for meat. It’s like visiting a local butcher shop, through the large entrance window, you’ll discover a wide array of meat cuts, Adana kebab, premium steaks, lamb chops, rips, chicken skewers etc.
Restaurant Profile
- Name ot the Restaurant: SAFF-ET
- Adress: Zeil 44, 60313 Frankfurt am Main
- Style: Turkish Barbecue
- Price: around 20 EUR p.P. (incl. drinks & tips)
While other grill joints might be opting for the ease of electric metal grills, this place sticks to the traditional ambience – coal grilling! It usually requires more skill and attention from the chef to maintain the right temperature, but the smokiness and the overall richness of the meat from coal grilling is just incomparable. Watching the open flame and the smoldering coal smoke wafting through the juicy skewers, we’re so hyped for a meat-centric feast!
Stepping into the restaurant, you’ll be enveloped in a vibrant, bustling and warm atmosphere. The place is full of energy, lively hum of conversations, sizzling sounds from the kitchen. By 5pm, it’s already buzzing with anticipation. By 6pm, it is packed with a long queue. But the service is not sluggish: 3-4 waiters strategically stationed at the kitchen’s edge, looking out for any beckoning signals from the guests or eagerly awaited dishes. We signaled for the menu, a waiter glided through the dining area, took our orders with a seasoned efficiency and a touch of grace, and just like that, back in position.
To try a bit of everything, we opted for a BBQ platter for 2, served with chicken skewers, beef skewers, Adana kebab, lamb chops, rice and fries. But before the meat, you’re served with some bread and fresh green salad. Some carb prelude is not bad. The starchiness of the bread sock up the fat and juices from the meat, so you won’t feel too stuffed or overly heavy after the meal. Fresh veggies, not only a nutritional boost, but also help to balance the meal with their crispiness and the acidity of the dressing. Both are nice starters that set the stage for a more gradual and well-rounded dining experience.
Alongside the platter for two, there’s a personal platter packed with the same mouthwatering variety of meats and flavors—perfectly portioned just for one person. And to top it off, you can choose between fluffy rice or crispy French fries.
We’re happy with our choice, especially when the vibrant colors of the meat platter meet the eye – brown-golden chicken, reddish lamb chops, caramelized beef, and enticingly charred Adana kebab, a visual promise of diverse flavors to come.
With the exception of the well-done chicken, the lamb, beef and Adana kebab (a flavorful blend of minced lamb or beef marinated in spices) are cooked to a medium-well – crispy brown with a light char on the outside, while the inside remains juicy, tender and slightly pinkish. Each piece yields effortlessly to the knife.
Our first bites are always sauce-free to fully savor the distinct natural flavors of the lamb and beef. The open-fire cooking has certainly intensified the richness and smokiness, adding to the overall depth of the mouthfeel.
Chicken skewers usually don’t top my list, as they tend to dry out if cooked with too hot or too long, especially the lean cut chicken breast. But to my surprise, the boneless, low-fat chicken turned out incredibly soft and flavorful, with a slight char and golden-brown caramelized crust on the surface.
The BBQ also comes with a sauce-combo – creamy yoghurt with fresh herbs and freshly ground chili paste. The velvety yoghurt helps to calm down the intense savory flavor of the BBQ and adds a touch of digestive comfort. But if you look to spice things up, there’s a playground of options beyond chili paste – from ground chili powder to BBQ pepper. As a fan of contrasting flavors, I dip into each for a flavorful duality – on one hand, the coolness and creamy texture of the yoghurt, paired with a burst of freshness from the herbs; on the other, the nice extra kick from the fresh chili paste, infused with the smoky aroma from the grill.
The result is a very dynamic and flavorful contract that leaves behind a lingering, savory richness in your mouth.
The boneless chicken pieces are incredibly delicious, yet the grilled chicken thighs with the bone still intact is the true definition of tender. The bone enhances the flavor and keeps the meat juicy. As a natural insulator, it locks in moisture and infuses the meat with deeper, richer flavors as it grills.
This gives the chicken thighs a more intense, savory taste compared to boneless cuts, making every bite more succulent and satisfying.
The Open-fire cooking carries a nostalgic charm for me, harking back to a time when Beijing’s backstreets were bustling with people gathering around street vendors after a long day, talking, eating and enjoying good company. It wasn’t just about the food; it was a social gathering, a community coming together. The street food culture may not be as prevalent in Germany, but perhaps it’s still alive and well in Turkey. This restaurant in Frankfurt, however, manages to transport you to that lively scene and gives you a glimpse of this culinary tradition with its warm and vibrant ambience, bringing people together and celebrating the richness of the food and life.
I hope you enjoy the reading and can give this place a try. We’d love to hear what you think.
