For centuries, this walled harbour has operated as a crossroads, absorbing the spice profiles of the trade routes and blending them with the rustic habits of Anatolia. The food scene in Kaleiçi, Old Town is a living map of Antalya’s geography, where the pastoral traditions of the Taurus mountains filter down into the sun-soaked coastal resort.

Knowing where to go and what to order takes time and local insight. Fear not. Led by our passionate tastemaker guides, you'll cut through the guesswork and go straight to the best street eats, and reveal why this city is a sleeper hit on the world's culinary stage. Our food expedition kicks off with a revelation in street food texture: çiğ köfte, hand-kneaded bulgur patties loaded with isot pepper, and tucked into crisp beds of fresh lettuce.

Next, tackle the legendary culinary marriage between şiş köfte, skewered and spiced meatball fingers, and their ultimate soulmate in Antalya-Style piyaz. Forget everything you know about bean salads; this special version is smothered in a tahini dressing that locals fiercely defend. Wash it all down with a frothy beverage of ayran yogurt, before treating your sweet tooth to a portion of wheat flour halva. This is a recipe that has been a melt-in-your-mouth bite at Ottoman tables through the ages.

Across 14+ tastings, we like to keep a few surprises up our sleeve, but you’d be one bean short of a piyaz platter to miss out on this nightly moveable food feast. There’s kelle paça, a collagen-rich specialty of head and trotter soup with a slow-simmered broth that local night-owls swear by. Deeper into the stone ramparts, we’ll step inside a third-generation gem that has spent over 80 years perfecting its craft. The interior is alive with the hum of locals and the aroma of freshly baked bread. We’ll tear off warm crusts and dip into a mezze-style spread with silky fava broad bean purée, the fiery kick of atom yogurt spiked with cayenne peppers. Then it’s Antalya’s own walnut-thickened hibeş tahini dip, and a zesty acılı ezme tomato and pepper salsa.

Crown the night with Antalya's infamous burned ice cream, yeniksu dondurma, a dessert born from deliberately scorching goat’s milk in a copper vat, resulting in a caramelised profile that turns standard dessert rules on their head. It’s a fascinating look at the recipes treasured by locals, dished up with plenty of culinary context from our guides. Come hungry, leave the tourist path behind, and experience the city the way locals do.