Nouveau lezzet

I wanted to give an opinion, so I made the effort to write and access it through this AI computer system and the internet systems of a great traveler who led me to culinary discoveries of cuisine and flavors in different European, Asian, and continental countries. Posted opposite the maritime points of Europe by my work. Italy, 5 years from the north, Varese, like the Emilia region, Boulogne, and work in Marranelo, 259 hours of work per month, but restaurant or pizza offered by Ferrari in the evening to build up strength to last 16 hours of work, and rented in Serra Manzoni in the mountains, where the restaurant should have stars, run by grandmothers, where I discovered real Italian cuisine, which I was later able to find again in Paris or Modigliani. I must check the names. I later discovered Tangeŕ, a more oriental cuisine. A good evening, Harrira, is top-notch. Throughout my years, I've tasted kebabs and Turkish barbecue restaurants. I have rarely eaten a kebab with such a high level of taste, quality meat, homemade bread, and a good white sauce. But here I can say and certify on my honor that I place in the best in Marigne, better than the one located in Hennebont in Brittany, Morbihan, voted the best Turkish kebab restaurant in Brittany by the press and experts giving medals. Here at Lezzet, the reception service is gastronomic level by 2 friendly and smiling "reception majors" because I ask for a kebab off the menu to test the quality of the meat, not under the spit, maybe turkey! I don't know, I ask for lamb, the suggestion is under the skewer provided for the grill. He accepts orders for hand kebabs, meat, lamb skewer, rare cooking, plancha or grill, cut in kebab style, white sauce, salad, tomato, onion, the classic known to order. Takeaway time 7 or 10 minutes, I'm offered a tea, I ask for it 5 minutes later, a joy to drink, fresh menthol, it de-stresses me. They call me, it's almost 8 euros. The best arrives in my garden, fries with a white sauce with herbs, good fries but an incredible sauce that I would like to make again, that's when I smile to open the kebab package. There I notice a quality bread given its shape and color, first bite I know that I've never eaten or smelled meat of this level, cooked to perfection, but lacks white sauce but not to raw, a killer, the best I'm 53 years old I would like to know how to prepare white sauce for fries and ka orocgaine time I put 2 skewers and mint leaves. Thank you to all the team, the chef, the quality of the lamb and this kebab, which should be ranked well above the medal for the best in Brittany that I have tasted. It's up to you to showcase your excellent quality in competitions. Thank you, I know where to taste the best kebabs, bkuches from the Rhones, to my wife, originally from Germany and Asia, who has been asking me for a kebab for a long time, from Kasa del Kebab Vitrol. Bravo to the whole team at the acce

Very good Turkish restaurant. The service was great and the staff incredibly friendly. We felt very comfortable and the dishes were all very tempting. Thank you!🫶🏼

I highly recommend it. The staff is friendly and the food is really delicious. I loved it.

I left today with my husband and children, very good and well served, well done to the service, fresh meat, I really enjoyed it, I recommend you go with your family