Pöç Kasap ve Restaurant (Palladium Uzun Çarşı)

Should you book Pöç Kasap ve Restaurant (Palladium Uzun Çarşı) in Hatay? Yes, if you want a casual Traditional Antakya butcher-and-kebab meal with the emphasis placed firmly on familiar regional dishes rather than on ceremony. Set expectations clearly: the venue is in Hatay, the dress code is casual, the price level is $$, and the signature dishes centre on regional kebab and bakery-style staples. Choose it for a straightforward, food-led stop built around the specialties.

Approach the meal through the known specialties: Kağıt Kebabı, Tepsi Kebabı, Tepsi Kuşbaşı, Lahmacun, Antakya Usulü İçli Köfte, and Biberli Ekmek. They define the restaurant more clearly than any broader description, because each one points back to the same Antakya butcher-and-kebab lane. Read it as a casual Antakya butcher-and-kebab stop with concise anchors, where a simple order can still feel representative.

Use the first visit for tray kebab, the second for the wider butcher order

For a first visit, consider Kağıt Kebabı or Tepsi Kebabı, the dishes that best express the butcher-and-kebab identity and the natural centre of gravity for the meal. They give the table a clear focus before any additions are considered. To add more, Tepsi Kuşbaşı is another meat-focused dish, while Lahmacun and Biberli Ekmek broaden the table with Antakya staples. That combination stays focused without feeling narrow.

On a return visit, include Antakya Usulü İçli Köfte alongside the kebabs. It widens the view of the listed specialties while staying within the traditional Antakya frame, and it keeps the meal tied to the same regional vocabulary. The restaurant is not best described through a chef-led menu, drinks programme, or special service format; its appeal is the Traditional Antakya butcher-and-kebab category and the listed signature dishes. Keeping expectations there makes the recommendation useful.

The room is casual, with the food as the reason to go

The dress code is casual, so plan for an easygoing meal. That simply means the food should drive the choice, and the setting should be treated as supporting the order, not competing with it. It is open Monday to Friday from 09:00 to 19:30, closed Saturday, and open Sunday from 09:00 to 19:30, as of August 2026, making it a daytime-to-early-evening option on operating days.

The trust signal is not a confirmed award, ranking, seat count, founding date, or named chef; none should be implied. Pöç Kasap ve Restaurant (Palladium Uzun Çarşı) is a $$, casual Traditional Antakya butcher-and-kebab restaurant in Hatay with signature dishes including Kağıt Kebabı, Tepsi Kebabı, Tepsi Kuşbaşı, Lahmacun, Antakya Usulü İçli Köfte, and Biberli Ekmek. That makes it useful for a specific meal, but not something more formal or more documented than the available information supports.

For planning around Hatay, use it as a food-first stop when Antakya kebab dishes are the priority. If you want a different kind of meal, compare it with other Hatay dining options generically and choose by meal type. The best fit is the diner comfortable with a casual setting and deciding mainly around the core dishes listed here, especially when the goal is to keep the decision simple and closely tied to the known specialties.