What to Try: Grilled grouper, sea bream, and sea bass are essential. They must be accompanied by Antalya-style “piyaz” made with tahini and plenty of garlic.
From Sea to Table: Especially at dinner, fried calamari and shrimp casserole enjoyed with the Mediterranean breeze are classic parts of the Belek gastronomy experience.
Antalya Piyaz: Unlike the classic version you may know, it is served with a sauce made of tahini, lemon, and garlic. More than just a dish, it is the leading star of Belek tables.
Hibeş: Prepared with the unique harmony of tahini, garlic, cumin, and lemon, this appetizer is both an appetite enhancer and a distinctive flavor.
Bitter Orange Jam: Known as the queen of breakfasts, it is traditionally made from fruits harvested from the region’s fertile citrus orchards.
A’la Carte Restaurants: From exotic sushi of the Far East to handmade pasta of Italian cuisine, from French pastry traditions to Latin American steak culture, there are professional kitchens catering to every taste.
Michelin-Standard Presentations: Many chefs in Belek combine local ingredients with molecular gastronomy techniques, offering guests a visual and culinary work of art.
