Kaburgaci Yasar Usta

Kaburgaci Yasar Usta is one of Adana's most celebrated grill addresses, operating since the 1980s in Yuregir's Yavuzlar neighbourhood near the Sheraton Hotel and frequently cited on best-of-Adana lists. The kitchen is built around a speciality that sets it apart from standard kebab houses: kaburga sis, lamb rib skewers cooked over charcoal until the bone-close meat caramelises and renders. Kaburga in this form is a technically demanding cut to grill well, and the usta (master) developed the restaurant's reputation across four decades on precisely that skill. Alongside the rib skewers, loca kebap – a regional slow-roasted lamb variation – and classic Adana kebabi round out the main menu, while kuzu sis (lamb cube skewers) gives a broader range of cuts. The accompaniments follow the regional pattern: lavas, sumac-dressed onions, grilled tomatoes and peppers, acili ezme and salgam or ayran to drink. The portions are notably generous, in keeping with the restaurant's reputation for hearty, satisfying meals. The dining room is lively and often busy, drawing a loyal local following as well as visitors who have researched the best rib kebab in the city. Prices sit at the higher end of Adana's grill market, around TRY 600-950 for a portion, reflecting the speciality cuts and the restaurant's established standing. Because of consistent demand, particularly for groups and family dinners, reservations are recommended. The Yuregir location is a short drive from central Seyhan and is most conveniently reached by taxi or private car. The restaurant opens early in the morning, from 7AM, and stays open until midnight, making it unusually flexible in hours for a grill of this calibre. For visitors wanting to experience the fuller range of Adana's charcoal-grill tradition beyond the minced-meat kebab, Kaburgaci Yasar Usta's kaburga sis is a benchmark of what rib grilling can achieve in the city.