From catering to Kebab Shop
Si Señor!, a fusion-style döner restaurant—inspired by cuisines from around the world yet rooted in the region. Help us open our first location in the heart of Zurich. Look forward to playful, high-quality döner and exclusive rewards.
Hello, my name is Oliver, and for over 8 years, my team and I have successfully run a catering business under the name «Döner Experience,» specializing in handmade, hand-sliced, freshly baked kebabs. For more than 10 years, we’ve been passionately pursuing our dream of a more diverse and high-quality kebab scene.
Now the time is right to take the next step and open our own döner restaurant in the heart of downtown Zurich (Kreis 4). We are taking over an existing döner restaurant; for confidentiality reasons, we cannot disclose any details yet. We hope to open our doors to you this summer. Our target is the end of July
Thanks to our years of experience from numerous catering events, we know what really tastes good. And which combinations reveal an unparalleled taste experience. Drawing on the know-how we’ve gathered over the years, we’re taking the liberty of revolutionizing the classic döner kebab—and venturing into entirely new dimensions of flavor together with you!
«Fresh & Free» That’s our motto. Free from clichés and constraints. We don’t let anyone dictate how a döner should taste, which is why we chose the name «Si Señor!»—a name that isn’t Turkish and doesn’t include the word «döner» or even hint at it. We do what we want. We don’t let norms restrict us; instead, we explore new culinary horizons. Trust us. We do everything out of pure passion and a love of flavor—for an unforgettable kebab experience.
What else does Si Señor! stand for? Having grown up between the two cultures of Switzerland and Ecuador, my heart also beats for my second home, Ecuador. Look forward to a South American ambiance in the interior design, look forward to unique elements in our sauce selection, and look forward to little touches and traditions on certain days when something is celebrated in Ecuador. First and foremost, we serve fusion food and draw inspiration from all corners of the world. The Ecuadorian touch is a personal touch. It would be wonderful if, in the future, kebab stands with—I don’t know—Japanese, African, Indian, Scandinavian, or even extraterrestrial touches were to emerge :) The main thing is that the spit keeps turning, and something new is created. Not for those with conservative views on döner kebab.
Are you up for the #DönerRevolution? Then help us make it happen. Even a small donation gets you involved. Viva la revolución!
Oli enjoys homemade treats. 
Bon appétit! Coming to Zurich soon? 
'Falafel’ – depending on the season, sometimes with mint, chestnuts or wild garlic. 
Lye bread – one bite, one revolution. 
«The Spicy One» – Are you brave enough? 
'Sauerpower’ – A burst of flavour. 
'The Classic’ – Fresh from the oven and in high demand. 
'Hummus’ – our Middle Eastern belly dancer. 
'Vollkornkosmos’ – An icon with substance. 
Colourful and delicious – with everything a hungry person could wish for. 
'Cloud Dream’ – Yoghurt meets lime. Love at first bite. 
«Garlic King» – We fly with the smell. 
'Beetroot Sauce’ – Fruity. Fresh. To die for. 
IP Suisse Black Angus Entrecôte 
Radieschen-Kerbelsalat
What to expect. Is that still a kebab? Yes, and so much more!
The confusion at the start! You walk into our kebab shop and see a bright red chicken skewer spinning—»Sweet Chili,» you won’t find that anywhere else! We serve it for a full three months of the year. Plus, Yaprak-style beef kebab made from juicy Swiss entrecôte (Black Angus)—full of flavor, even though we only season the meat with salt. What are those funky falafels with a bright green center in the spring? Wait, in the fall the center is orange? Fancy a kebab in a pretzel roll? We don’t have french fries? But what are these crispy potato slices? Cevichocho? What on earth is that? And it’s vegan and packed with energy?! Leeks, radishes, pumpkin, beetroot-apple sauce, microgreens?
High Quality: Honest, transparent, and fresh—these are the qualities that make our döner a high-quality product. We rely on handcrafted preparation from start to finish. Yaprak skewers layered fresh daily in the restaurant, our freshly steamed sourdough buns with a 48-hour dough fermentation (Classic, Lye, Rustico), creative sauces seasoned daily, and specially produced okara seitan for vegetarians or flexitarians, as well as seasonal falafel creations. We use Bio-Knospe flour from Lindmühle in Birmenstorf and seasonal salads and vegetables. And yes, we really mean it when we say «seasonal»: for example, we don’t use fresh tomatoes in winter, but rely on pumpkin and mushrooms in the fall. In addition to the hand-layered beef Yaprak skewer, we also offer a Swiss chicken skewer. Depending on the season, these come in one of four different flavors (e.g., lemon-black pepper, chicken à l’orange). You can look forward to unique doner skewers that you can only enjoy here.
You can also look forward to special themed weeks throughout the year: Taco al Pastor in late summer, wild boar kebab in the fall, an octopus kebab in the spring, and so on.
We need your support to make this happen
We’re still very small and want to stay independent. To preserve this freedom, we’re turning down big investors who want to tell us what to do. Running a restaurant in Zurich is expensive. Quality through high-end craftsmanship requires the right infrastructure and the right level of effort. ¡Si Señor! won’t be your average kebab shop—you’ll notice that the moment you step inside.
The funds needed to sign the purchase agreement are practically secured. However, we need to expand the existing infrastructure to meet our needs (baking bread, layering kebab skewers). Furthermore, we want to design the ambiance in our own style and are glad to have financial reserves after opening our kebab shop.
- Renovation/interior work: 20,000 (40%)
- Kitchen & infrastructure: 10,000 (20%)
- Permits/marketing: 5,000 (10%)
- Reserves and payment of first salaries before opening: 15,000 (30%)
