Dalaman's food draws on traditional Ottoman cooking, with an emphasis on fresh fish, lamb, vegetables, and yoghurt. The restaurants here are mostly family-run, inexpensive, and serve generous portions of home-cooked food.
What to Eat
Doner kebabs are everywhere, but look beyond them. Hamsili Pilav (rice with small fish) is a regional specialty. Borek — flaky pastries stuffed with cheese, meat, or potatoes — makes an excellent snack. Soups always come first: try the lentil or fish varieties. Kofte (meatballs) is another staple, prepared differently at every restaurant. Dolma, the Turkish name for any stuffed vegetable, turns up on practically every menu.
Vegetarians do well here. Main courses are often entirely plant-based — spinach, cabbage, eggplant, and artichoke dishes are common, and fried eggplant with pepper is a popular summer option.
Drinks
Local beers include Efes Pilsen and Marmara34. Turkish wine is improving — look for Kayra, Diren, and Corvus. Turkish coffee is made dark and thick with sugar. Other drinks worth trying are ayran (a yoghurt drink), sahlep, and raki.
Where to Eat
Sofra Restaurant is cozy and cheap, serving Turkish specialties alongside steaks and dondurma (ice cream). Dalaman Restaurant focuses on traditional meals. O Yes Restaurant is run by proud locals cooking up traditional dishes at low prices. Sec Restaurant and Nil Restaurant are other reliable options.
Go where the locals go — every street seems to have a hidden gem. Just avoid the airport: prices there are roughly double what you would pay in town.