Fodor's Expert Review Culinarium
On a terrace overlooking the harbor, this upscale, though expensive, option blends European style, atmosphere, and creativity with indigenous ingredients and flavors. The result is a refined low-key environment, with well-made food that provides an interesting variation on typical Turkish cuisine like zucchini flowers stuffed with local fish instead of the usual rice. From the meat and seafood to the herbs and vegetables, there is an emphasis on local products. Regulars recommend the steak; the boneless fish in lemon butter or saffron sauce makes a pleasant change from the simple fried fillets that are standard along the coast.
Datça, Mugla 48900, Turkey