Overview
- BILD observed long queues and a packed dining room, with a staff member saying he made about 1,000 octopus döner on Saturday.
- The sandwich replaces meat with tentacle pieces grilled on a döner spit and finished on the grill, then served in flatbread with standard salad and sauces.
- Owner Paul Nicolau previously told HNA the Karlsruhe shop has been selling roughly 300 to 400 per day since its October 30 opening.
- Customer and social-media reactions are polarized, ranging from praise for the flavor to complaints that the kebab tastes dry or unappealing.
- Nicolau calls the product fresher and healthier and says the octopus is sourced from Mauritania, Morocco, and Senegal after establishing the concept in London earlier this year.