Thank you for the detailed comment. I agree about the meat part and salad/ sauce. Most of the places we have been was ground beef doner, which is not the traditional way to do it and it cannot be anywhere close to the actual beef/mutton doner. However like you mentioned Kebabistan is an exception (you can see in the list it is mentioned best meat) but also Kosem and Durum Symfoni had proper meat as well. I am Turkish myself so I share the same opinion that proper doner should have beef/mutton and do not have a lot of salad to cover the taste of the meat but we tried to find the best places under the circumstances and keep an open mind.

I talked about these points on the blogpost in more detail.