Penyetan Mas Kobis, Argulo - Kec. Depok

4.5/5 β˜… based on 8 reviews

Contact Penyetan Mas Kobis, Argulo

Address :

Jalan Gejayan, Gang Argulo No.10 Santren, Santren, Caturtunggal, Kec. Depok, Daerah Istimewa Yogyakarta 55281, Indonesia

Phone : πŸ“ž +89989
Postal code : 55281
Opening hours :
Monday 10AM–10:30PM
Tuesday 10AM–10:30PM
Wednesday 10AM–10:30PM
Thursday 10AM–10:30PM
Friday 10AM–10:30PM
Saturday 10AM–10:30PM
Sunday 10AM–10:30PM
Categories :

Jalan Gejayan, Gang Argulo No.10 Santren, Santren, Caturtunggal, Kec. Depok, Daerah Istimewa Yogyakarta 55281, Indonesia
A
Andrew James Stokes on Google

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Good place to eat, has good food, price is cheap, has parking space, pretty easy to find
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Zizhdizza Bagus on Google

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One of many mas kobis place, fried chicken and fish in menu. Pretty spicy
C
CriXalis on Google

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This place have a nice food taste 7/10 but need some building fix, the place is 4/10
F
Franciscus Alvito on Google

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The best mas kobis in town. Idk what is the difference between the other vendor. But this one is my most fav.
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Hari Purnomoaji on Google

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Penyetan is a kind of deep fried dishes,commonly chicken breast,wings, thigh, heads, catfish (lele), tempeh,tofu (tahu), eggplant (terong), eggs served with sambal (smashed chilli combines with tomato,garlics,onions,salts,and terasi). This place is familiar for college students.
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Christiana Megastra Cendrawasih on Google

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This place serves the best ayam goreng penyet I've ever eaten in my live. Since this is a streetfood place, cleanliness and atmosphere are not really considered. But this place has a quite big parking space for bikes.
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Chindy Cerita on Google

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The best penyetan in town.. it also provides sambel mateng whose taste is super yummy
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Laurensia Prista Karina on Google

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The taste is so damn good even though I know this kind of food is not healthy since it is very oily, and the oil used to fry the chicken is not really hygienic. But i will always come and eat there. Not all Penyetan Mas Kobis have the same taste. This place has the best taste I think.

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