Antalya's food draws from both the Mediterranean coast and the Anatolian interior — fresh, local, and grounded in produce. Piyaz — a white-bean salad with hard-boiled egg and lemon dressing is what sets Antalya apart from every other city in Turkey. And the baklava shops inside the old Kaleiçi bazaar are an experience worth stopping for, no matter how sweet-averse you are.
#1 Piyaz
The white-bean salad so specific to Antalya that Turks call it Antalya Piyaz to distinguish it from ordinary piyaz. The difference is in the dressing: here it's made with good-quality olive oil and grape vinegar, served with half a hard-boiled egg, tomato, and raw green pepper. It comes alongside kebab instead of rice — the sharp, fresh acidity cuts through grilled meat far better than a starchy side would. Virtually every kebab shop in Antalya lists piyaz as a standard side.
- Order piyaz alongside any kebab or grilled meat — the brightness of the beans and lemon against fatty meat is the whole point.
- A good version uses real olive oil with a faint fruity note. If the dressing looks very pale and clear, that's a sign of lower quality oil.
- Antalya piyaz differs from the Istanbul version: far less raw onion, a gentler flavor, and easier to eat without the sharp bite.
#2 Turkish Kebab
Turkish kebab in Antalya comes in several styles worth working through. Şiş Kebab is marinated lamb or chicken threaded on skewers and grilled over charcoal — tender, juicy, and smoky. Adana Kebab (originally from the nearby city of Adana) is ground lamb mixed with red pepper, shaped onto flat skewers and grilled — spicier and more intense. Both arrive with pita, piyaz, and grilled tomato salad. A serious kebab shop in Antalya grills to order, not in advance.
- Ask whether it's pure lamb or a blend. A confident, proud answer is a good sign — a hesitant one is not.
- Adana Kebab carries a real heat. If you want similar flavor with less spice, ask for Urfa Kebab instead.
- Order a dürüm — kebab wrapped in thin flatbread — for a cheaper option that's easier to eat while walking.
#3 Baklava
The Ottoman pastry that traveled the world. Baklava here is dozens of paper-thin filo layers filled with pistachio or walnut, baked until golden and crisp, then soaked in honey syrup and rose water. Turkish-style baklava is thinner and crispier than other regional versions. The good shops in Antalya make it fresh every day, and the difference from an imported or pre-packaged version is immediate — especially when eaten alongside a hot glass of Turkish tea.
- Fresh baklava is best eaten the same day. If you're buying to take home, buy it the morning you leave — not the day before.
- Try a few different fillings side by side. Pistachio (fıstıklı) is richer and more intense; walnut (cevizli) is sweeter and softer.
- Eat it with a glass of bitter Turkish tea — the contrast cuts the sweetness. Coffee with milk fights the flavor rather than complementing it.
#4 Gözleme
Thin dough rolled flat, filled, and cooked on a hot iron griddle — the Turkish savory flatbread that's filling, fast, and cheap. The most popular filling is white cheese (beyaz peynir) with parsley, spinach, or potato; some stalls also do minced meat or chicken. Fresh gözleme is crisp on the outside, soft inside, with the cheese fully melted. Market vendors typically roll and cook them in front of you. Good for breakfast or a midday snack.
- Watch for vendors who roll the dough by hand and cook on a traditional curved sac griddle — the result is noticeably different from a frozen version.
- Ask for ince (thin) dough if you want it crispier, or kalın (thick) if you prefer a doughier texture.
- Eat it immediately while hot. Left to sit, the dough softens and the texture is lost.
#5 Mediterranean Grilled Fish
Sitting on the Mediterranean means daily fresh fish. The popular species here are Levrek (sea bass), Çipura (gilthead bream), and Sardalya (sardine) — grilled whole over charcoal and served with salad and bread. Balık Ekmek is the street-food version: fried or grilled fish tucked into a baguette-style roll, sold from stalls along the harbour front. Mediterranean fish tend to be leaner than cold-water species — lighter in flavor and less fishy-smelling, which makes them a good entry point even for people who don't usually seek out fish.
- Harbour-front restaurants in Kaleiçi have great views but charge 30–40% more than places one street back — the fish is comparable.
- Ask the waiter where that day's fish came from. Fresh Mediterranean catches beat imported fish from the Black Sea or Aegean on freshness.
- Balık Ekmek runs about 5–8 euros — a light, very good-value meal to eat while watching the harbour.
#6 Dondurma (Turkish Ice Cream)
Turkish ice cream that stretches without snapping — because it's made with orchid-root powder (salep), which gives it a dense, chewy texture unlike any standard ice cream. The flavor is lightly sweet with a floral hint from rose water. Dondurma vendors typically dress in Ottoman costume and put on a performance: offering the cone, then pulling it back at the last second before finally handing it over. It's entertainment and food in one. The classic flavors are mastic and rose water, though many flavors are available now.
- Hold out your cone and wait — don't grab early. The back-and-forth is part of the act, and grabbing too soon ends it.
- Mastic (sakız) is the original and most distinctive flavor. Start with that before trying anything else.
- Expect to pay 3–6 euros per scoop. Noticeably higher than that means the stall is priced for tourists — walk one stall further.
Where to stay in Antalya for this trip
A well-located hotel means less commuting and more sightseeing. Here are real, top-rated stays in Antalya — compare Agoda · Booking · Trip.com in one click.
White Garden Hotel (Adults Only)
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Delight Deluxe Boutique Hotel
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Luna Hotel Kaleiçi
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Puding Hotel (เดิม Puding Marina Residence)
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Tours, tickets & activities in Antalya
Day tours, attraction tickets and travel essentials for Antalya — book ahead on Klook with mobile e-tickets.
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Before You Pack
Antalya food is at its best in the small, long-running shops inside Kaleiçi that have been open for decades. The Kalekapısı Bazaar is full of fresh and dried produce that locals shop every day. Walking through the market and eating as locals do is the most rewarding — and the most affordable — way to understand the city.