Discovering the Unique Flavors of Buen Rollo Kebab
A Gastronomic Journey Begins
The story of Buen Rollo Kebab began two decades ago in Corralejo, Fuerteventura. Jan and Belén, seasoned hospitality professionals, decided to take a leap of faith and create something that didn’t exist on the island. “I said: this is it; either I change my career or I start my own business,” Jan recalls. This decision gave birth to a culinary revolution, forever altering the kebab landscape of the Canary Islands.
Inspiration from Berlin
Jan, originally from Germany, found inspiration in his roots. In Berlin, kebabs are a staple, with kiosks on every corner. When Jan and Belén crafted their unique offering, it was a time when this particular type of food service had yet to establish itself in the islands. Thus, the concept of Buen Rollo Kebab took shape.
From Simple Beginnings to Culinary Mastery
Together with another German partner who shared their vision, they embarked on their food adventure in 2006, infusing Corralejo with the unmistakable scent of yogurt sauce. Their mission was clear: to offer a natural, artisanal product that stayed true to the flavors they cherished from childhood. To achieve this, they brought a Turkish master chef to teach them the essential techniques for making the perfect kebab.
Thanks to this training, Jan and Belén learned to craft everything from the durum and kebab bread to their signature three sauces—all made from scratch with the utmost care. Partnering with a Lebanese chef, they refined the recipe for the falafel that continues to be a crowd-pleaser.
A New Home on Gran Canaria
After eight successful years in Corralejo, the duo decided to dissolve their partnership and seek a new challenge. In 2013, they crossed the Atlantic to share their kebab concept with the people of Gran Canaria. Settling in Mesa y López, they established a new location with table service and home delivery, quickly gaining a loyal following.
However, their adventure in Mesa y López only lasted until 2022 when they transitioned the business to new owners. “They practically begged us for the transfer,” Jan admits. Following this period of uncertainty, they returned to what they knew best, rekindling memories of customer interactions and the cheerful atmosphere that Buen Rollo Kebab had fostered.
Reviving a Cherished Tradition in Siete Palmas
Currently located in Siete Palmas, the reception has exceeded their expectations. Their regulars, alongside newcomers attracted by word-of-mouth, have created a vibrant community. “Last Sunday, we had a line of ten people in just fifteen minutes,” Jan chuckles.
Craftsmanship at Its Core
The secret to their success has always been the homemade and artisanal nature of their products. “We’re neither better nor worse; we’re just different,” they assert. Each day starts early, with Belén preparing the dough for kebab bread by eight in the morning, followed by the sauces. By the time Jan arrives mid-morning, he’s ready to slice the vegetables and prep for the day’s orders.
Every ingredient tells a story. Fresh flour is sourced daily from a local supplier for the bread, while vegetables are procured from farms in San Mateo and various markets across Las Palmas.
Order on Demand: Fresh and Flavorful
When the phone rings and an order comes in, Jan springs into action. “I prepare everything on the spot; nothing is pre-cut,” he emphasizes. Regular customers often place orders in advance to ensure their meals are ready when they arrive. For broader reach, they collaborate with platforms like Uber Eats, Glovo, and Just Eat.
Main Attractions on the Menu
Doner Kebab Delight
The centerpiece of their menu, the doner kebab, gets its name from Turkish roots meaning “rotating skewer.” Meats like chicken, beef, or a mix are served in two primary styles:
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Durum: This wrap is made using thin yufka bread. After heating the bread, the selected meat is topped with sauces—including yogurt with garlic, fine herbs, or spicy options—and vegetables like lettuce, tomato, red cabbage, and onion before it’s expertly rolled up.
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Pita Bread: Alternatively, the pita bread opens up like a pocket to be filled with the savory meat, sauces, and any desired veggies.
Each creation is fully customizable, allowing patrons to select their meat, sauces, and even extras such as feta cheese, yellow cheese, falafel, or fries.
Vegetarian Options
Falafel Tastes Great
Falafel shines as a star of the menu. It can be enjoyed in portions of four pieces, served with sauce or hummus, or nestled into either pita or durum as a delicious meat alternative. For those seeking something different, the “vegetarian kebab” features tuna, egg, feta cheese, and assorted vegetables.
Sides and Complements
In addition to the wrapped options, diners can order kebab plates that include accompanying fries, rice, or salad, with the choice of two sides in the larger version. Combo menus offer meals alongside fries and a drink.
Small but Mighty Menu
Reflecting their philosophy, Jan and Belén maintain a concise menu to uphold freshness and minimize waste. As they eloquently put it, “What we have, we do well. We don’t throw anything away; if something runs out, we prefer to say ‘we don’t have it’ rather than compromising quality.”
Buen Rollo Kebab is more than just a restaurant; it’s a story of culinary passion, commitment to quality, and a warm invitation to savor the goodness in every bite.
