Ekmekci

Restaurant·RotterdamMentioned by National Geographic
Ekmekci
Photo: ekmekci.nl
“Rotterdam Centraal  Station bestel Rotterdam Centraal  Station bestel In het kloppende hart van Rotterdam Centraal Station, op een levendige locatie in het station, ontdek de trots van onze eigen Ekmekci. Geniet van de verrukkelijke gozleme, heerlijke ontbijtgerechten en koffie die je smaakpapillen…”
— ekmekci.nl
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In the coverage1 story

National GeographicOct 4

Where to Take a Day Trip From Amsterdam

Tens of millions of visitors throng the canal-ringed neighborhoods of Amsterdam every year, savoring meals at its Michelin-starred restaurants and soaking up the culture at its wo ...

Made-to-order Gözleme

15 things in this story
  • Fenix museum of migrationMuseumExplores complexity of modern migration, has Suitcase Labyrinth
  • Cube HousesSightEmblematic yellow structures, some are working residences
  • The MarkthalMarketHorseshoe-shaped food hall with diverse city tastes
  • Cromwijk KaasdokRestaurantSample creamy Dutch cheeses
  • EkmekciRestaurantMade-to-order Gözleme
  • Pastry d'OroRestaurantDeep-fried tuna pasties from the Caribbean
  • Sonneveld HouseMuseumPreserved example of Nieuwe Bouwen style from the 1930s
  • Art Depot Museum Boijmans Van BeuningenMuseumPublicly accessible art storage facility, direct collection access
  • Elsewhere
  • Mandarin Oriental Conservatorium, AmsterdamHotelAmsterdam, The NetherlandsUnwana van der Werk is guest relations and concierge manager
  • Dom TowerSightUtrecht, The NetherlandsTallest church tower in the country, climb for views
  • OudaenRestaurantUtrecht, The NetherlandsHistoric brewery for beer tasting or a pint
  • Circuit ZandvoortSightZandvoort, The NetherlandsRace track, part of F1
  • Bernie’sBarZandvoort, The NetherlandsFancy beach club with pools and live DJs
  • Tijn AkerslootRestaurantZandvoort, The NetherlandsFamily-friendly, slow-roasted beets, creamy sundaes, live music
  • Hippie FishCaféZandvoort, The NetherlandsBohemian vibe, globally inspired menu
Read the full piece at National Geographic →
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