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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.
What was once the house of a prosperous Greek merchant is now a fine restaurant specializing in steak and ultra-tender lamb kleftiko (lamb shank marinated in red wine and slow-cooked in a 400-year-old oven). The wine cellar has more than 10,000 bottles, including a good selection of Turkish wines. The Turkish breakfast, served until 2 pm, is also popular. On hot summer days, you can take refuge in the cool basement; at night, the restaurant lights the abandoned buildings all around, creating an atmosphere that is romantic or spooky, depending on your take. Free transportation is available to and from hotels in the Fethiye–Ölüdeniz area.
Part of the Gunay's Garden villa complex, this tranquil spot in the far corner of Kaya village blends the best of Turkish and European cuisine, using homegrown ingredients as much as possible. There is a good range of largely organic starters; try the mixed meze plate for a taste of everything. Mains include excellent fish, steak, pizzas, and a lovely oven-cooked lamb. As befits the hotel's family-friendly ethos, there's also a kids' menu.
In a pleasant, spacious garden a few hundred yards from the main slope of Kaya, this is a traditional Turkish meat restaurant where you order your meat, then cook it yourself on a charcoal brazier supplied by the establishment. There are basic salads and appetizers to go with the mains.
Near the center of Kaya, look for the signposted side street., , Turkey
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