People often try to pinpoint what makes kebab house flavour so distinct. They debate sauces, grills, seasonings, marinades and even the containers. The real explanation is simpler and more abstract: everything in a grillhouse moves.

Sauces are stirred constantly. Ingredients are replenished throughout the day. Heat rises and falls. Bowls are opened and closed. Meat is turned, rested, reheated, sliced. All of this controlled chaos creates a flavour environment that settles into the food.

Yayas Grillhouse benefits from this just like any proper Edinburgh grillhouse does. The flavour feels familiar because it’s shaped by motion, temperature, repetition and timing — none of which can be written in a recipe.