The quayside at the old harbour is lined with fish restaurants whose terraces hang over the water. The setting is superb — boats bobbing, cliff above, open sea ahead — though you pay for it. Most restaurants display their fish on ice at the entrance; point at what you want, agree on a price, and let them grill it. Sea bass (levrek), sea bream (çipura), and red mullet (barbun) are the staples.
The prices are tourist-level, but the fish is fresh, the setting is unmatched, and dinner here as the sun goes down over the Konyaaltı cliffs is hard to argue with. Come after 7 pm when the day-trippers have thinned out.