Alanya's eating scene divides fairly neatly between the tourist strip along the beachfront and the places locals actually use. Both are worth exploring, though they are quite different in character.
The harbour area has the best concentration of fish and seafood restaurants. Look for places with fresh catches displayed on ice outside — sea bass (levrek), sea bream (çipura), red mullet (barbunya), and calamari are the mainstays. A mixed fish platter with meze, bread, and a beer is the default meal and always reliable.
Kebab and grilled meat are well represented throughout town. Adana kebab (spiced minced lamb on a flat skewer) and shish kebab are the staples. The döner stands and small lokanta (canteen-style restaurants) around the bus terminal and in the streets behind the harbour serve working lunches that cost a fraction of what the seafront restaurants charge.
Fresh fruit and produce are outstanding. The Alanya region grows bananas, avocados, oranges, pomegranates, and strawberries. The morning market (bazaar) near the bus terminal is the place to buy them. Vendors selling fresh pomegranate juice from street carts are ubiquitous around the harbour and old town — worth stopping for in the summer heat.
Gözleme (thin stuffed flatbreads cooked on a griddle) are sold throughout the old town and at the market, often made to order by women working in small stalls. Fillings range from cheese and spinach to potato and minced meat.
For breakfast, the standard Turkish spread — tomatoes, cucumbers, olives, white cheese, eggs, and bread — is served in most cafes and some restaurants. It is usually substantial enough to carry you well into the afternoon.