Vegan Döneranbieter “Etyok” from Nuremberg with two Standorten

– Mitte August überraschte “Eytok”, in Nuremberg from 2020, believe the Anlaufstelle for vegans Döner, with der Nachricht, das Hauptquartier zu schließen. Jetzt, I’m 30. August, we will have to move on again soon.

Liebhaber were shocked, the irritation war coarse: Am 12. August kan die Instagram-Fans des veganen Dönerladens “Etyok” die Nachricht lesen – “After four years we have unseren geliebten Etyok-Store auf und suchen bis 1. September a Nachfolger, um das Viertel live zu halten”, here’s that. Auch de Redaktion von nordbayern.deberichtete – but first jetzt rückt Inhaber und “Etyok”-Gründer Erkan Günaltay with the Sprache raus. Das Konzept der GmbH, de Günaltay-gegründet-hat, in Nuremberg und in de Vorderen Sterngasse weiterleben.

The “Etyoks” center sees two houses further in the vegan “Café Rengârenk”. If it now stimulates, so Günaltay, then the production-free café will be opened in the “Etyok” universe. When Gunaltay did that, his passion was a “Fusion”. In the early years of the company, the current “Rengârenk” (formally “The Sweet Vegan”) and “Etyok” from the main district divided, until the Café in 2023 walked and in the Eckhaus in der Vorderen Sterngasse 29 zog.

Since April 2024, Erkan Günaltay has a long lifespan and will continue to enjoy the Gastraum in the Vorderen Sterngasse 27 – with upward Umbau and Renovation tasks.

Now four monate später: Der Hauptsitz von “Etyok” in der Vorderen Sterngasse 27 in Nürnberg will start until 1. September 2024 – fast after the Tag genau for four years and spann from the Portfolio of Offers for Vegan Döner, from 2023 onwards a europaweites Patent erhalten hat.

On Friday the Rolltor was installed, a sign was placed on the new access point.
© Andrea Munkert

While Augusttag was welding the Rolltor, a shield was required on the Anlaufstelle in a wirklich direkter Nachbarschaft. Mitarbeitende lagen Kisten and more from the other Zentrale in the new one. “If there was a new entrance, we would have to leave the house,” said Günaltay. Note: it is a “strategic solution” and a solution, perhaps even “a merger”. Another story with the concept of “Foodentertainments”, by Günaltay, has begun. And you can read it now: “Regârenk und Etyok haben dasselbe Publikum.”

I am “Rengârenk” at the end of the last Handgriffe, for the establishment of “Etyok” in the small Café am Eck, but both new Order terminals were schon von the first customers enjoyed. It is wonderful to spend the night that the chef himself enlivens the Decks-stehen and the music. “We are going back to our origins”, says Erkan Günaltay. “We want to connect Streetfood and Café miteinander”, Günaltay explains.

“We have long had the idea of ​​creating a place with a food festival character, to find a place for the people’s unique concept”, according to Günaltay. The isolation of a part of the GmbH will probably not recrystallize anymore. One of the few advantages that Günaltay said: “It is a pilot project – maybe it is worth installing terminals with naked people and thus creating a shop-in-shop art – and then it becomes an etyok in Gostenhof.” This is a free active music music.

This view is one of the combinations of the two that have achieved a higher level of efficiency for the joint coordination. “A common load is administrative and was the personal concern much easier by harmonizing”, so the Gastronomer.

Two Order Terminals keep vegan döner fans in “Rengârenk” at ease. You should be in the new Hauptquartier as Order Terminal.
© Andrea Munkert

More than two order terminals, the Doner fans are not welcome in the Coffee-and-Kuchen-Fans menu. “But our guests eat first Döner and drinks then coffee.”

Twice fire

Gunaltay hat nicht nur diese berraschung wie een Ass im Ärmel. Auch am Hauptmarkt in Nuremberg is “Etyok” platzieren. While the rest of the world waits for a food truck, which stands in front of the Orangery in Erlangen or on the Bergkirchwei, people are hungry for a lighter meal. In the city of Nuremberg there are many options for a food truck at the main market. “At least four days a week – between Sundays between 11 a.m. and 8 p.m.”

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