Şiş köfte is one of the standard orders at Antalya's grill houses: finely ground lamb and beef mixed with spices and fresh herbs, shaped by hand into ovals, threaded onto skewers, and cooked over charcoal. Each köfte house guards its own seasoning mix, and many recipes have stayed in the same family for decades. The meat picks up smoke from the coals, which is why traditional shops insist on charcoal made from particular woods rather than gas grills. Köfte is usually served with fresh bread, grilled tomatoes, and raw onion, with cold ayran or Turkish tea to drink. Lunch is the best time to eat it, when the grills are at full temperature and turnover is high. Look for shops where the cook shapes the köfte to order.

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.