It’s Better

Turkish Style

Authentic Turkish Cuisine Made Fresh Daily

It’s Better Turkish Style

Authentic Turkish Cuisine Made Fresh Daily

Come try something different… Something better… Something fresh and delicious!

Mito’s Döner Kebap in Pomona, CA brings authentic Turkish cuisine to the Pomona Valley and Inland Empire, in the Los Angeles metro area. Turkish cuisine is the other Mediterranean food. You must try it! We are a counter-service restaurant specializing in Turkish döner kebap, but we offer much more: slow roasted lamb, köfte, freshly chopped salads, veggie-focused sides, some with tart Turkish yogurt, baked-to-order lavash bread, a rolled, veggie-stuffed flatbread we call Zaza Wraps (AKA lahmajun, Turkish pizza), and freshly-made baklava and kunefe for dessert.
All of our meals are prepared from scratch daily. We use high quality halal meats, lots of fresh veggies, and strained yogurt. No fillers. No MSG. No fryers. No sugar in places it shouldn’t be. Vegetarian, vegan, and keto options available.

What is Döner?

Turkish döner is sliced marinated meat (beef and lamb) or chicken stacked on a vertical rotisserie and thinly shaved as it is seared. Originating in what is now Turkey in the mid-1800s, döner was adopted and adapted by various groups, becoming the Greek gyro, Arab shawarma, and later al-pastor, brought to Mexico by Lebanese immigrants. Turkish döner has become the most popular street food in much of Europe. 600 tons of döner is consumed daily in Germany! Chef Mito learned this art from some of the best döner masters in Turkey. He slices and marinates high-quality halal chicken, beef and New Zealand lamb, and stacks it on the vertical spit, once for lunch and once for dinner. Döner should not sit on the spit all day. It should be seared, shaved, and served in a short period of time, so it stays juicy and delicious. That’s the right way. That’s Mito’s way.

What is Döner?

Turkish döner is sliced marinated meat (beef and lamb) or chicken stacked on a vertical rotisserie and thinly shaved as it is seared. Originating in what is now Turkey in the mid-1800s, it has more recently become the most popular street food in much of Europe, and is spreading around the world. In Germany alone, around 600 tons of döner is consumed daily. Döner is the grandfather of al-pastor. Chef Mito slices and marinates high-quality halal chicken, beef and New Zealand or Australian lamb daily. We stack döner just before cooking twice a day, for lunch and for dinner. Döner should not sit on the spit all day. It should be seared, shaved, and served in a short period of time after stacking. That’s the right way. That’s Mito’s way. Don’t come too late if your heart is set on döner. Other items available anytime.

Don’t forget to save room for dessert.

Our baklava is lightly sweet and crisp. We serve the kunefe to suit your taste, as sweet, or not, as you like. Both are homemade, baked fresh daily. We use only real clarified butter, not cheap oils. Come taste for yourself!