Börek is layered pastry made from yufka, sheets of dough rolled thin enough that a good börek master can stretch one across a whole table. Bakeries fill it with cheese or spinach and bake it in wide trays, and getting the butter-to-pastry ratio right is most of the craft. It is one of Turkey's cheapest satisfying meals: one generous piece from a börekçi usually counts as a full breakfast or lunch. Su böreği, the boiled variety, has a soft, almost custard-like texture and is the dish most shops are judged on. Ispanak böreği, the spinach version, is the lighter choice. Go between 7 and 11 AM when the trays come straight from the oven, and drink ayran or tea with it. Usta Börekçi Ahmet on Atatürk Boulevard has hand-rolled its yufka for three generations.

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.