I highly recommend Restaurant Kirk Merdiven, a Turkish restaurant. They serve very good Turkish specialties for very little money.
The atmosphere is very picturesque. You are eating on a courtyard with lemon trees growing over your head. The (adorable) straycats are sitting next to you on a brick wall while you're eating. The owner is a very kind and friendly man who tries to give you a good time.
Favorite Dish: My favourite menu overthere was the Shepard's Kebab, a menu for two persons which is served on a stove.
My favourite restaurant was one of the kebab houses of the main street in the tourist part of the city. I am afraid i cannot remember its name or any more location info but there are plenty of them, all grouped together.
Favorite Dish: Doner kebab with yogurt and tomato sauce. Yum and very cheap!
*DEVELI restaurant, a classic restaurant of meat kebaps next to the beach, good service, good value. Major cards accepted.
*7Mehmet (YediMehmet) restaurant, a legendary fish restaurant, great food in a modest ambience. Cards accepted.
*Kral Sofrasi, located in the harbour very convenient, good food, most expensive restaurant of all these, good service in spite of a funny, weird owner!Cards accepted.
*Alara Self Grill restauarant('KENDIN PISIR KENDIN YE'=self grill)6 miles from downtown, an open air restaurant where you can enjoy to bbq your own lamb and beef kebaps! Inexpensive,delicious food. No cards
A little reminder; most of the shops and restaurants don't accept AMEX and Diners for shopping and dining so make sure you have your VISA or MC card!
Main courses in these restaurants are between 3 to 10 US $, fish is the most expensive item in these Turkish restaurants (may go up to 20 US $)
WHAT TO EAT The nomadic peoples living in the rural areas
raise wheat and animals and it is these products which form the basis of the local cuisine. Though limited in scope there are fresh vegetables grown along the coast but as one moves into the interior wheat and other crops become more common. The primary dishes which make up the modern diet are kölle (boiled wheat, beans, chickpeas), sauted meat with vegetables, tomato civesi, hibeþ, arapaþý, tandýr kebab and the local jellies.
A second favorite restaurant was the restaurant at Hotel Alp Pasa.
This restaurant has charm and you want to go there after dark. It has soft candlelight and soft electric lights which seem to warm the stone walls of the courtyard where you are eating.
Favorite Dish: I had the pepper steak and the chicken shish. Both were outstanding (great sauces and I don't like sauces).
The third restaurant that should be given notice is the restaurant at the Marina Hotel. This one didn't have a view, but was the most elegant.
The restaurant rates right up there with any elegant restaurant in the state. It's on an enclosed patio on a level below the pool. There is a glass wall into the pool so you can see swimmers if you care to. It also had live entertainment with two people. One played the piano and the other the cello.
Favorite Dish: I had a duck with a cherry sauce (delicious) and Jaclyn had a chicken curry. Both were exceptional.
We found three wonderful restaurants. The first one is Cabanas. It's found by the Hiderlik Kuber (an old Roman tower thought to be a lighthouse). It has seating outside overlooking the tower and the bay and must have the most beautiful view in Antalya (and there are many beautiful views). The food is wonderful, but the wine wasn't all that good (it got better as I got half way through it).
The view and the hospitality were memorable. We went back to eat there a second time and they greeted us like long lost friends.
Favorite Dish: Jackie had the shrimp and I had the grill chicken. Both were superb.
Club 29 Antalya is my favorite restaurant has a superb atmosphere in an ancient renovated varehouse overlooking the harbour and sea.Oriental-designed dining facilities serving Turkish and mediterranean cuisine.It is open all year.All major cards accepted.
Café Lara Damlatas Cad. 103/E
Café S Ataturk Cad. 6/A
Eis Konig Ataturk Cad. 149
Favorite Dish: MAIN MEALS
Turlu $ 13.50
Mixed vegetables prepared with special sauce
Eggplant Dish $ 16.50
Specially prepared eggplant with vegetable stuffing
Etli Turlu $ 16.00
Lamb cooked with fresh vegetables in special sauce
Tas Kebap (Lamb Pot Kebap) $ 16.50
Lamb cooked in special sauce, served with rice and salad
Tavuklu Tas Kebap (Chicken Pot Kebap) $ 16.50
Chicken cooked in special tomato based sauce, served with rice and salad
Yogurtlu Kebap $ 17.50
Diced lamb in yogurt sauce
Hunkar Begendi $ 19.00
The famous main meal with creamy eggplant base and diced lamb, served with rice and salad
Tavuk Grill $ 17.50
Breast of chicken cooked on charcoal grill, served with rice and salad
Pirzola $ 16.50
Lamb cutlets seasoned with herbs, served with rice and salad
Mix Grill $ 20.00
Mixture of kebaps, served with rice and salad
Sis Karades $ 22.00
King prawns marinated and cooked on a skewer, served with rice and salad
Balik Bugulama $ 27.00
Fish prepared with fresh vegetables and cooked in foil
Kofte $ 16.50
Small meat balls cooked over charcoal grill, served with rice and salad
Sis Tavuk $ 17.50
Boneless chicken pieces marinated and cooked on charcoal grill, served with rice and salad
Sis Kebap $ 17.50
Lamb on a skewer and grilled over charcoal, served with rice and salad
Sultans Favourite $ 17.50
Spiced lamb wrapped in slices of eggplant, served with rice and salad
*all prices include GST
They were all pretty good and I avoided the too touristy looking places, but the whole city is pretty touristy so what can you do? I loved eating in the markets and bazzars.
I love the almost Eastern/non European feeling & atmosphere there is in the Turkish places.
Favorite Dish: Doner Kebab..Shish Kebabs....the large flat 'nan' looking like bread. There is so much yummy yum stuff, it's hard to choose.
enormously romantic, candle lights, few people, music and delicious food
prices included in the whole price of the stay.
Favorite Dish: fish, wine, salads served with sea food plates and deserts
We had all meals in the hotel, except for days when we went for excursions. Buffet, with lots of everything! We travelled in August, and there were so many fruit there! I never ate fruit so much as in Antalya! Plums, apples, watermellon, mellon, pear, grapes... And Turkish cuisine is delicios! I do not remember name of any dishes, but I still feel the taste of them!
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FIRIN SUTLAC: It is prepared by baking rice pudding.
KAZANDIBI: It is a baked type of tavukgogsu, burnt on purpose.
TAVUK GOGSU: It is a milk pudding prepared with pounded chicken breasts.
KESKUL: It is a milk pudding having pounded almonds.
BAKLAVA: It is a multi-layer pastry, stuffed with thick cream or pistachio nuts
or walnuts etc.
EKMEK KADAYIFI: It is a sponge cake, not too soft.
KABAK TATLISI: It is prepared with sliced pumpkins, and it is served with ground
walnuts poured over.
LOKMA: Spherical cut dough is fried.
REVANI: It is a sponge cake, prepared in Turkish style.
SEKERPARE: It is a thick soft biscuite-like sweet dipped in syrup.
TEL KADAYIF: It is made with shredded wheat and pounded walnuts.
TULUMBA TATLISI: It is prepared by baking a dough made with yoghurt.
ASURE: It is a sweet pudding, prepared with the addition of raisins, walnuts,
chick peas, cereals and pornegranated seeds.
IRMIK HELVASI: It is a helvah made of semolina.
KATMER: It is perpared by frying flaky pastry usually stuffed with cheese.
UN HELVASI: It is a havah perpared by mixing flour, butter and sugar.
ZERDE: It is perpared by mixing sweetened rice with saffron.
RAKI: It is the national drink of Turkey. It is
prepared by distilling from raisins and by mixing annis seeds into it. Its alcoholic
content is 50 percent. It can be drunk sek (straight) or mixed with water. When
it is mixed with water it turns a white colour, and its alcoholic content is
reduced to 30 percent.
TURK CAYI: Turksih tea is made from tea cultivated in the Black Sea region.
The tea, placed in a porcelain teapot, is put on a kettle containing boiling
water. In the minutes, the tea will be steeped. It is drunk hot in tiny slim
tea glasses. If wished, a lemon slice can also be added.
ELMA CAYI: Apple tea is made from dried apples.
IHLAMUR: It is prepared by boiling dried linden blossoms in water. It is an
excellent cure for colds and sore throats.
SAHLEP: It is a hot drink which is prepared by mixing the ground roots of salep
(orchis mascula) with milk. It is served with cinnamon on top, and it is drunk
AYRAN: It is made with a mixture of yoghurt and water, and it s drunk cold.
SERBET: It is sweetened fruit concentrate mixed with water.
BOZA: It is a thick and sour drink which is made from fermented millet derived
from zythum, a malt beverage. It is made between the months of Septemeber and
March. While drinking, some cinnamon is poured on it and roasted chick peas
hotels and holiday village restaurants with their 'OPEN BUFFET' meals are my favorites but you can also visit the following link
at an Antalya Cuisine page by Mrs Nevin HALICI
LOCAL DISHES FOR PEOPLE VISITING ANTALYA
Mrs HALICI recommends the following dishes to anyone visiting Antalya.
Tandir Kebap (baked in an oven made in the earth)
Sac Kavurma (meat fried on a sac, a wok like utensil)
Salad Antalya Style
Watermelon Skin Jam
Famous Turkish Doner Kebap
A RECIPEE FROM MRS HALICI
KABAK TATLISI OR PUMPKIN SWEET
500 grams of pumpkin
½ glass of granulated sugar
1 glass of water
1 glass of sugar
1 glass of crushed walnut
Peel the pumpkin and cut it up into pieces. Wash it. On a tray, put a layer of pumpkin and a layer of sugar. Pour the water and close the lid. Cook it on light fire.
Sprinkle the crushed walnut on.
Afiyet olsun ben cok severim Nevin Haným ellerinize saglik
Have a good appetite
FOODS FOR HOLY DAYS
In Antalya, before tha Ramadan and Kurban (sacrifice) holidays, they would prepare baklavas, puff pastries, and special holiday dishes. They would serve coffee, candies, and pastries to guests. If there were an engaged couple in the family, they would exchange presents.
On the Kurban Holiday, the boy's family would send a male sheep, elaborately decorated with gold bracelets on the horns and other colorful yarn. The girl's family would return with a tray of baklava, and other presents. On the Kandils (a special day in the Arabic Lunar calendar) they would prepare pisi, on the tenth of Muharrem ( the first month in the lunar calendar), they would give their neighbours Noah's pudding. On Kadir Evening (the 27th of Ramadan), some would invite their family for a meal, some guests would bring dishes to this meal. They would worship altogether.
In Antalya there is a belief related to Mirac night. According to the information given by Semsi Postacilar, it is necessary to eat pumpkin and distribute it to neighbours. When the Prophet Muhammed ascended to heaven there was no food except pumpkin in his home. Since he ate the pumpkin and ascended, people eat pumpkin. Some prepare pumpkin dessert and give it to their neighbours. It is a good deed.
Hasan Aga Restaurant, Parlak Restaurant and Bayulgen..
HasanAga Rest.:An old Turkish house has converted in to a restaurant. That's why the atmosphere is so impressing and lovely.
Parlak: Good value for money and deli food.
Favorite Dish: HasanAga Rest: Traditional & delicious Turkish food
Parlak: famous for its chicken dishes and mezes (in the old town)
Bayulgen: It's a famous doner & kebab house.