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This coast has been serving tourists for a long time, and you will find a rich choice of restaurants to prove this. There’s no shortage of older, established eateries, which dish out the standard national fare (think mezes, kebabs, assorted grilled meats, and fresh seafood). Simple—but often superb—spots are as popular with vaca
This coast has been serving tourists for a long time, and you will find a rich choice of restaurants to prove this. There’s no shortage of older, established eateries, which dish out the standard national fare (think mezes, kebabs, assorted grilled meats, and fresh seaf
This coast has been serving tourists for a long time, and you will find a rich choice of restaurants to prove this. Ther
This coast has been serving tourists for a long time, and you will find a rich choice of restaurants to prove this. There’s no shortage of older, established eateries, which dish out the standard national fare (think mezes, kebabs, assorted grilled meats, and fresh seafood). Simple—but often superb—spots are as popular with vacationing Turks as they are with foreigners. In recent years, the number of fine dining options has also increased, especially in larger cities and tourist centers. The top ones prepare creative dishes, combining high-quality local ingredients with international flair.
Regional specialties along the Turquoise Coast include mussels stuffed with rice, pine nuts, and currants; ahtopot salatas?, a cold octopus salad, tossed in olive oil, vinegar, and parsley; and grilled fish. Most of Turkey's tomatoes, cucumbers, eggplants, zucchinis, and peppers are grown along the coast, so salads are fresh and delicious. In Lycia, a local home-cooking specialty is stewed eggplant with basil—wonderful if you're offered it. Semiz otu (cow parsley) is a refreshing appetizer in a garlic yogurt sauce.
This Antakya-style meyhane draws a lively crowd of diners with its atmospheric setting and delicious local cuisine. Tables are arrayed in the courtyard (avlu) and on overlooking balconies in a restored mansion, making the place feel like one big dinner party. If you don’t fill up on meze like hummus, mütebbel (eggplant dip with tahini), olive salad with sour pomegranate molasses, or atom (yogurt laced with spicy peppers), there are kebabs and other grilled meats aplenty—and crispy candied pumpkin with tahini and walnuts for dessert.
Kahraman Sok. No: 39, Antakya, Hatay, Turkey
326-216–1312
Known For
Delicious meze
Kebab wrapped in lavash (thin flatbread) with yogurt sauce
No trip to Antakya is complete without eating künefe, a rich dessert with thinly soft cheese in between layers of pastry, baked in an oven and topped with sugar syrup. A row of shops selling the local sweet line the road in between the bridge into the old town and the beginning of the Uzun Çarşı. Ferah, in business since 1948, is a deservedly popular favorite.
Tour groups often fill this restaurant at dinner for good reason: the food is both delicious and inexpensive, a combination that also makes it popular with locals at lunch. The restaurant also offers a nice, traditional Turkish breakfast. Expect all the usual Turkish dishes, plus local specialties including soups, stews, and börek pastries.
Little-consumed most other places in Turkey, hummus is a mainstay of the Antakya diet, and the old town is full of tiny, no-frills shops serving up little else, often as a filling breakfast. Jolly İbrahim, a hummus “usta” (master), who learned his trade in Lebanon, makes everything from scratch—even grinding the sesame seeds for his own tahini. Orders come with pillowy bread and an array of spicy peppers and pickles.
Saray Cad. Sakarya İşhanı No: 13, Antakya, Hatay, Turkey
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