Piyaz is Antalya's signature dish, a white bean salad that locals treat as a full meal rather than a side. The base is tender white beans, traditionally a specific variety grown in the Mediterranean region, mixed with hard-boiled eggs, fresh tomatoes, and crisp onions. What sets the Antalya version apart is the dressing: a generous amount of tahini, thinned and seasoned, that coats everything in the bowl. The dish is served at room temperature so the flavors settle together, usually with fresh bread, and it pairs well with köfte and other grilled meats. Tarihi Köşk Piyazı in Kaleiçi has served the same recipe since 1950, and most lokantas around the city prepare their own version fresh each day. Ask for extra tahini sauce; locals always do.

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.