The local dish
⭐ Piyaz is Antalya's own: white beans dressed with tahini, lemon and vinegar, with onion, parsley, tomato and a boiled egg. Elsewhere in Turkey piyaz is a plain bean salad; the tahini is the Antalya part, and locals are firm about it.
It is usually eaten with köfte, and the pairing is close to a civic institution.
The rest
Beyond piyaz the food is Turkish rather than specifically Antalyan, and none the worse: tandır (lamb cooked long and slow), gözleme, meze by the tray, künefe for pudding, and fish along the coast.
⚠️ This site does not pretend that a dish photographed elsewhere in Turkey was photographed here. The captions say what each thing is, not where the picture was taken.
Where
The restaurants around the old harbor and the lanes of Kaleiçi are the obvious ones and are priced for the view. The everyday eating is inland, around the markets and in the Muratpaşa streets.
⛔ This site does not recommend individual restaurants — a guide written at a desk cannot tell you which kitchen is good this season.
Tea, and when
Çay arrives constantly, in tulip glasses, and refusing the third one takes practice. It is not a drink so much as punctuation.
