Döner is Turkey's best-known food export, and Antalya has no shortage of shops doing it properly. Layers of marinated lamb or chicken are stacked into a tall cylinder on a vertical rotisserie, where the outside slowly crisps as it turns. The cook carves thin slices from the surface for each order, so the meat goes straight from spit to bread. A good serving comes in warm pide with fresh vegetables and sauce to balance the richness. The practical rule for choosing a shop is turnover: a busy döner place carves constantly, which keeps the meat fresh and the edges crisp, so eat at the lunch or dinner rush rather than mid-afternoon. Try both lamb and chicken, since they are seasoned differently, and eat immediately while the bread is still warm.

Antalya's cooking is Mediterranean: olive oil, fresh fish, and vegetables from the surrounding plain. Many kitchens follow family recipes that have changed little over generations.

Anyone who wants to try local cooking will do well here. Ask for the daily fish; it usually comes from nearby waters.

First-time visitors and solo travelers both manage easily here. The area is walkable, and staff at most sites are used to tourists.

Food markets in Kaleiçi sell spices and local produce. Marina restaurants have tables facing the water.

Nearby bazaars sell Turkish crafts and souvenirs. Tea houses in the side streets are a good place to rest between sights.