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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.
Nestled in the backstreets of the old city's bazaar near the clock tower, Ciğerci Memet Usta serves up some of the best kebabs in Adana, the country's reigning center for grilled meat. Try the speciality ciğer (grilled liver), the eponymous Adana kebab, or the homemade şalgam (spicy pickled black carrot juice).
For most Turks, dining in Adana means trying the Adana kebab, minced lamb slow-charcoal-grilled on a long, wide metal skewer. Everyone in town has an opinion on where to find the best one, but one traditional favorite is Yüzevler. Obviously, Adana kebabs are the star of the show, but the pide (flatbread with various toppings) is good, too.
64018 Sok. 25/A, Adana, Adana, 01130, Turkey
322-454–7513
Known For
Lahmacun (thin flatbread topped with spiced mincemeat)
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