Antalya’s cuisine combines Mediterranean seafood, traditional Turkish recipes, fresh vegetables, olive oil, and aromatic spices, making it one of the highlights of visiting Turkey’s southern coast.
FOOD
Antalya Piyazı (Antalya Piyaz) – A local specialty made with white beans, onions, parsley, and a unique tahini-based dressing, often served with grilled meatballs.
Kebabs – A variety of grilled meat dishes, including lamb and chicken kebabs, served with rice, salad, and flatbread.
Şiş Köfte – Grilled meatballs seasoned with herbs and spices, commonly enjoyed with piyaz.
Gözleme – Thin handmade flatbread filled with cheese, spinach, potatoes, or minced meat and cooked on a griddle.
Hibeş – A creamy dip made with tahini, lemon juice, garlic, and cumin, traditionally served as part of a meze selection.
Baklava – Layers of filo pastry filled with pistachios or walnuts and soaked in sweet syrup.
Lokum (Turkish delight) – Soft confectionery flavoured with rose, lemon, pomegranate, or nuts.
WINE AND DRINKS
Turkish wines – Turkey has a long winemaking history, and wines made from local grapes such as Öküzgözü, Boğazkere, Narince, and Kalecik Karası are widely available in Antalya's restaurants and wine bars.
Mediterranean wines – The Antalya region also produces quality red, white, and rosé wines that pair well with seafood and grilled meats.
Rakı – Turkey's national spirit, flavoured with aniseed and traditionally mixed with water, turning milky white. It is commonly enjoyed with meze and seafood.
Local fruit liqueurs – Some restaurants and producers offer liqueurs made from citrus fruits, pomegranates, or herbs grown in the region.
Turkish tea (Çay) – The country's most popular drink, served throughout the day in small tulip-shaped glasses.
Turkish coffee – Strong, unfiltered coffee prepared in a small pot and served after meals.