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Food & Drinkin Antalya

What to eat and drink in Antalya, from signature dishes and local drinks to markets, dietary needs and restaurant etiquette.

Food & drink

What to eat in Antalya

Antalya's most distinctive dishes are protected or promoted by name. Antalya piyazı, a bean dish dressed with a tahini tarator sauce and eaten as a main course rather than as a salad, is registered as a geographical indication (No. 315, in 2017 according to GoTürkiye), and the Antalya Chamber of Commerce and Industry has also obtained registrations for Antalya pumpkin dessert, serpme börek and turunç (bitter orange) and bergamot peel jams. Şiş köfte, skewered meatballs made from minced meat and salt alone and grilled over charcoal, is presented by GoTürkiye as the natural partner of tahinli piyaz. The Provincial Culture and Tourism Directorate's list of traditional dishes adds the upland side of the cooking: Yörük kebabı, kid goat in a clay pot, several tarhana soups and milk-based soups. The coast contributes citrus (GoTürkiye says about 23% of Turkey's orange production is in Antalya, and Finike oranges are a registered geographical indication) and fish baked in a salt crust.

01

Antalya piyazı

White beans, historically the small çandır bean, served on a plate under a tarator sauce of tahini, garlic, lemon juice, vinegar and olive oil, topped with tomato, parsley and optionally egg. The Ministry's culture portal says it differs from piyaz elsewhere because it is eaten as a main dish and dressed with tarator; it holds geographical-indication registration No. 315, of the 'mahreç işareti' (place-of-origin) type.

02

Şiş köfte

Skewered meatballs in which salt is the only ingredient besides minced meat, cooked over a charcoal fire. GoTürkiye recommends eating them with tahinli piyaz.

03

Hibeş

A meze of tahini beaten with garlic, cumin, hot red pepper, salt and lemon juice, loosened with water to a boza-like consistency and served with hot pepper fried in olive oil, according to the Antalya Governorate's recipe. The Provincial Directorate lists it among Antalya's traditional dishes.

04

Yörük kebabı

Cubed lamb or kid simmered with pearl onions, courgette, carrot, potato, green beans and cooked noodles, with butter and olive oil, in the Culture Portal's recipe. GoTürkiye says it is made with plenty of meat and vegetables and highland spices, reflecting nomadic pastoral traditions.

05

Güveçte oğlak tandır

Listed by name among Antalya's traditional dishes by the Provincial Culture and Tourism Directorate and by ATSO; the name describes kid goat cooked tandır-style in a clay pot (güveç). No recipe was read, so no method is stated.

06

Fish baked in a salt crust

GoTürkiye describes a white-fleshed Mediterranean fish, lagos, cooked in a crust made from rock salt, eggs and a little soda.

Desserts & sweets

How meals end.

  • Antalya pumpkin dessert (kabak tatlısı): pumpkin slices layered with sugar for 24 hours, simmered until the syrup thickens and served with tahini and crushed walnuts, in the Governorate's recipe; registered as a geographical indication.
  • Yanık dondurma ('burnt' ice cream): GoTürkiye says it is made from goat's milk from the Taurus Mountains with cream, salep and sugar only.
  • Turunç (bitter orange) peel jam and bergamot peel jam: both registered as geographical indications for Antalya on the Chamber of Commerce's application.

Local drinks

What locals pour.

Toros kekiği (Taurus thyme) tea

The Antalya Chamber of Commerce and Industry's page on the city's flavours lists Taurus thyme as consumed as a tea. No other drink specific to Antalya could be sourced from a primary source.

Dietary needs

Detailed dietary information is being prepared.

Restaurant etiquette

Detailed restaurant etiquette for Antalya is being prepared.

Information last verified: September 21, 2026

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