Kebap in Antalya means meat grilled over charcoal: lamb, beef, and chicken, cut and marinated according to each house's own spice blend. Some shops start preparing meat before dawn so it can marinate for 12 hours or more before it reaches the coals. The cooking is done by eye and ear; an experienced grill cook judges charcoal temperature by sight and sound, and uses specific woods that burn clean. The result should be charred at the edges and tender inside. Evening is the best time to eat kebap, when the grills reach full heat and the dinner rush keeps everything fresh. A mixed grill is the easiest way to compare the different cuts, and the grilled vegetables served alongside are worth ordering extra. Hacı Dayı Kebap Salonu in Kaleiçi has used the same recipes since 1955.

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.