Winterthur’s Rosen Kebab Expands, Bringing Popular Turkish Cuisine to Lagerplatz
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A beloved Winterthur kebab restaurant, Rosen, is poised to open a second location at the Lagerplatz, aiming to capitalize on its popularity and address capacity issues at its original site. The expansion, slated for Monday, November 17th, represents a vote of confidence in a location that has proven challenging for previous tenants.
Overcoming a Difficult Past at Lagerplatz
The Lagerplatz location has seen a revolving door of restaurants over the past two decades. For over twenty years, the Outback Lodge served Australian cuisine, followed by two less successful successors. The space remained vacant for a year before the Basel Abendrot Foundation, the property owner, secured Rosen as a new tenant. Previous attempts, including the Brewhouse which filed for bankruptcy after a year and a half, and a food truck village lasting two and a half years, struggled with limited foot traffic. As one former operator noted, the location was deemed “unattractive” and lacked sufficient walk-in customers.
A Family Business Bets on Quality and Expansion
Despite the history, Sadik Göcmen, managing director of the Lagerplatz location and son-in-law of Rosen’s founder, Taylan Yerlikaya, is optimistic. “The organization has to be right,” Göcmen confidently stated, emphasizing the importance of a well-structured operation. Rosen is a family affair, with flexible roles ensuring everyone contributes. Yerlikaya will also work in the new kitchen, while his wife will manage the Loorstrasse restaurant, and Göcmen’s wife will serve customers there.
The expansion is driven by overwhelming demand at the original Rosen restaurant on Loorstrasse and Schaffhauserstrasse in Veltheim. “We have more guests than we can serve,” Göcmen explained. “Families with children in particular find it difficult to find a place.” The Lagerplatz location offers a significantly larger capacity, accommodating up to two hundred guests compared to the Loorstrasse restaurant’s forty-five seats.
While the signature Rosen kebab – a blend of veal and beef, intentionally excluding lamb due to its less popular flavor profile – will remain a cornerstone of the menu, the Lagerplatz location will introduce a wider range of Turkish dishes. Customers can look forward to additional variations of pide and gözlemen (Turkish dumplings), as well as new plate dishes. The restaurant will also expand its vegetarian options, recognizing the potential within Turkish cuisine for plant-based meals, alongside its popular falafel. The restaurant’s renowned homemade bread and sauce will continue to be key differentiators.
From Polymecanic to Restaurateur: Göcmen’s Vision
Göcmen’s journey to restaurant management is unconventional. A trained polymechanic and technical businessman, he spent three and a half years as a buyer at Migros subsidiary Delica, responsible for technical infrastructure. He has spent the last two years learning the ropes at the Loorstrasse location and plans to supplement his practical experience with formal training in the catering industry.
To manage the increased scale, Rosen will expand its staff from eight to twenty employees, implementing a self-service model during peak lunchtime hours to improve efficiency. The interior of the Lagerplatz restaurant will retain the character of the building, with exposed brick walls and an open kitchen – a design element reminiscent of the Outback Lodge. A bar is also planned, with an opening scheduled for the summer.
Göcmen envisions the Lagerplatz Rosen as a long-term community hub. “The restaurant should be a meeting place for the public where you feel comfortable with friends and family,” he said.
