Dishes you should try in Antalya: Antalya Piyazı (bean salad with tahini sauce), Antalya Kabak Tatlısı (pumpkin dessert), Finike Portakalı (Finike oranges) and Korkuteli Karyağdı Armudu (Korkuteli karyağdı pears). This guide also covers the local products to buy and what Antalya is famous for.
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A piyaz with a geographical indication, in which dried beans meet a tahini and vinegar sauce; it is usually served with şiş köfte.
A pumpkin dessert with a registered geographical indication.
Washington Navel oranges with a geographical indication, grown in the alluvial soils of the Akçay and Alakır streams.
A pear with a geographical indication, specific to Korkuteli.
Alanya yenidünyası (loquat), harvested in spring, with a geographical indication.
This traditional ice cream, made from goat's milk and grape molasses, is a flavour specific to Akseki. It is prepared with natural ingredients and sold in local markets.
Prepared by slow-cooking goat meat in a clay tandır oven, this is the most important dish of Akseki's mountain cuisine.
Antalya piyaz, prepared with dried beans, onion, parsley and tahini, is an essential meze on traditional tables in Akseki too.
Sour tarhana soup is one of the core flavours of Akseki cuisine and is prepared using local recipes.
Saraylı dessert, one of the important flavours of Akseki cuisine, is known locally.
Çimi cheese, specific to Akseki, is a local cheese product currently in the process of geographical indication registration.
Akseki kurabiyesi is a local sweet product currently in the process of becoming a recognised brand.
Prepared with dried beans, onions, parsley and tahini, Antalya piyaz is an indispensable meze on traditional tables in Aksu as well.
Antalya-style şiş köfte is prepared by kneading finely minced meat with spices, threading it onto skewers and grilling it over embers.
Fresh fish from the Mediterranean cooked in a tandır oven, this flavour is an important part of Aksu's coastal cuisine.
Alanya Gülüklü (Hülüklü) Soup was registered as a protected geographical indication on 26 September 2019 (TÜRKPATENT registration no: 459). Product group: dishes and soups. Registered by: Alanya Municipality.
Prepared by roasting lamb on a horizontal spit over a wood fire, cağ kebabı is one of Alanya's best-known flavours.
Prepared with dried beans, onions, parsley and tahini, Antalya piyaz is an indispensable meze on traditional tables in Alanya as well.
Fresh fish caught in Alanya harbour is served in bread. It is the most popular flavour at the fish restaurants along the harbour.
Made from Alanya's famous bananas, this dessert is prepared by serving caramelised banana slices with ice cream or kaymak.
Associated with Alanya, balık mançuru is prepared with yellowtail and cooked by frying.
A variety of dishes made with Demre's world-famous greenhouse tomatoes form the basis of the district's cuisine. Tomato soup, menemen (scrambled eggs with tomato and pepper) and salad are the most common ways of eating them.
Fresh fish from the Mediterranean cooked in a casserole with vegetables. It is one of the important flavours of Demre's coastal cuisine.
Antalya piyaz, made with dried beans, onion, parsley and tahini, is an essential meze at traditional tables in Demre too.
Antalya piyaz, made with dried beans, onion, parsley and tahini, is an essential meze on traditional tables in Döşemealtı as well.
Tandır kebabı, lamb slow-cooked in a clay tandoor oven, is an important flavour of Döşemealtı's rural cuisine.
A hand-woven rug registered as a geographical indication at the request of Döşemealtı Municipality. The registration has been valid since 8 July 2021.
Elmalı börek, made by layering thin sheets of dough with cheese or potato and cooking them on a griddle, is the district's best-known flavour.
Keşkek, prepared by slow-cooking crushed wheat and meat and then pounding them, is the traditional dish of wedding and festival tables. Listed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, keşkek is a source of pride in Turkish cuisine.
A dessert made from Elmalı's famous apples, prepared by caramelising apple slices with sugar.
A pide specific to Finike, known for its thin dough and generous fillings. Pides baked in a stone oven, with minced meat and cheese, are the most popular varieties.
Prepared with dried beans, onion, parsley and tahini, Antalya piyaz is also an indispensable meze at traditional tables in Finike.
A soup made with fresh fish from the Mediterranean, one of the important flavours of Finike's coastal cuisine.
Counted among Finike's local products; it is one of the products for which a geographical indication application file has been prepared.
Made with Gazipaşa's famous bananas, this dessert is prepared by serving caramelised banana slices with ice cream or kaymak.
Antalya piyaz, made with dried beans, onion, parsley and tahini, is an indispensable meze on traditional tables in Gazipaşa too.
Fish freshly caught in the Mediterranean are served grilled in coastal restaurants.
Gazipaşa is known for its banana production, with banana gardens stretching along the coastline.
Goat meat cooked slowly in a clay tandır oven. It is the most important dish of Gündoğmuş's mountain cuisine.
A flatbread cooked on a griddle, served at breakfast with fresh butter and village cheese. Prepared by local people on special occasions, this flavour is a symbol of hospitality.
Keşkek, made by cooking cracked wheat and meat for a long time and then pounding them together, is the traditional dish of wedding and holiday feasts. Small differences in each village's keşkek recipe add to the richness of the dish.
İbradı Enek Pekmezi was registered as a protected geographical indication on 21 April 2026 (TÜRKPATENT registration no. 1844). Product group: processed and unprocessed fruits, vegetables and mushrooms. Registered by: İbradı Kaymakamlığı.
Goat meat slow-cooked in an earth tandır oven. It is the most important dish of İbradı's mountain cuisine.
Flatbread cooked on a griddle, served at breakfast with fresh butter and village cheese. Prepared with fresh, natural ingredients, it is a healthy choice.
A traditional ice cream made from goat's milk and grape molasses, a flavour unique to İbradı.
A fruit that grows wild in the higher reaches of the Taurus Mountains in Akseki and İbradı.
A type of cheese-filled mantı from the İbradı region, with a goat cheese filling in a flour dough. It is eaten at suhoor tables during Ramadan.
Sea bass, sea bream and bluefin tuna freshly caught in the Mediterranean are served grilled or steamed in the harbourside restaurants of Kaş.
Prepared with dried beans, onions, parsley and tahini, Antalya piyaz is an indispensable meze on traditional tables in Kaş as well.
Fresh octopus boiled and served with olive oil, lemon and parsley, this salad is one of the important flavours of Kaş's seafood cuisine.
Sea bass, sea bream and red mullet freshly caught in the Mediterranean are served grilled at Kemer's coastal restaurants.
Prepared with dried beans, onions, parsley and tahini, Antalya piyaz is an indispensable meze on traditional tables in Kemer as well.
Lamb threaded on skewers and grilled over embers, şiş kebap is widely served in Kemer's restaurants.
Prepared with dried beans, onions, parsley and tahini, Antalya piyaz is an indispensable meze on traditional tables in Kepez as well.
Antalya-style şiş köfte is prepared by kneading finely minced meat with spices, threading it onto skewers and grilling it over embers. Prepared by local people on special occasions, this flavour is a symbol of hospitality.
Lamb slow-cooked in a clay tandır oven, tandır kebabı is one of Kepez's traditional flavours.
Antalya piyaz, made with dried beans, onion, parsley and tahini, is an indispensable meze at traditional tables in Konyaaltı too.
Fish caught fresh in the Mediterranean is served grilled in seaside restaurants.
Ice cream shops on the Konyaaltı seafront serve Turkish-style stretchy ice cream and a range of fruit-flavoured ice creams.
Cheese or potato placed between thin sheets of yufka and cooked on a griddle, Korkuteli böreği is the district's best-known dish.
Made by boiling wheat and meat for a long time and then pounding them, keşkek is the traditional dish of wedding and holiday tables. It is prepared in a communal spirit and is an indispensable part of wedding feasts.
Lamb slow-cooked in a clay tandır oven, this kebab is an important flavour of Korkuteli's rural cuisine.
Made from goat's milk boiled over a wood fire until the bottom catches. It is an ice cream originally from Korkuteli.
A restaurant in Korkuteli prepares 60 different dishes using only mushrooms.
Mould-ripened sheep's cheese, matured in a cave.
Antalya piyaz, prepared with dried white beans, onion, parsley and tahini, is an indispensable meze at traditional tables in Kumluca too.
A soup made from Kumluca's famous greenhouse tomatoes, known for its fresh and intense flavour.
Fresh fish caught in the Mediterranean is served grilled at coastal restaurants. This flavour, prepared by the local people on special occasions, is a symbol of hospitality.
Trout and sea bass caught in the Manavgat River are served grilled or steamed in riverside restaurants.
Antalya piyaz, made with dried beans, onion, parsley and tahini, is an indispensable meze at traditional tables in Manavgat too.
Antalya-style şiş köfte is prepared by kneading finely minced meat with spices, threading it onto skewers and grilling it over embers. Its fresh, natural ingredients make it a healthy choice.
A traditional dessert of pumpkin cooked with sugar and served with tahini and walnuts. It is one of Manavgat's winter dishes.
Antalya-style şiş köfte is prepared by kneading finely minced meat with spices, threading it onto skewers and grilling it over embers. It is served with piyaz.
Hibeş, made with tahini, lemon juice, garlic and spices, is one of the distinctive mezes of Antalya cuisine.
A jam made from bergamot fruit, which is native to Antalya. Its slightly bittersweet flavour makes it a special treat at breakfast tables.
Antalya piyaz, made with dried beans, onion, parsley and tahini, is an indispensable meze on traditional tables in Serik too.
Tandır kebabı, made by slow-cooking lamb in a clay tandoor, is an important dish of Serik's rural cuisine.
Fresh Mediterranean fish is served grilled in restaurants along the Belek coast.
Wheat is pounded and cooked in large cauldrons over wood fire, then served hot with melted butter poured over it.
Köfte made from fatty veal or mutton.
A soup cooked by adding some millet to water.
A dish made by adding water to milk and boiling it over the fire.
Lycian cities such as Xanthos, Patara, Myra and Olympos, and the Lycian Way.
Saint Nicholas, born in Patara, served as bishop in Myra.
Antalya is known for 5 local dishes, above all Antalya Piyazı (bean salad with tahini sauce), Antalya Kabak Tatlısı (pumpkin dessert), Finike Portakalı (Finike oranges) and Korkuteli Karyağdı Armudu (Korkuteli karyağdı pears). A piyaz with a geographical indication, in which dried beans meet a tahini and vinegar sauce; it is usually served with şiş köfte.
Antalya is known for Antalya Piyazı (bean salad with tahini sauce), Finike Portakalı (Finike oranges) and Lycian heritage. Its best-known sights include Kaleiçi and Hadrian's Gate (Üçkapılar).
Local products and souvenirs to buy in Antalya include Finike Portakalı (Finike oranges), Döşemealtı El Halısı (Döşemealtı handmade carpets) and Tavşan Yüreği Zeytini (Tavşan Yüreği olives).