The seafront and marina are wall-to-wall restaurants, most of them cheerful tourist places serving a mix of Turkish grills, fish and pasta. For something more local, walk five minutes inland from the old town, where the lokantas around the bazaar do proper Turkish home cooking — kebabs, meze, grilled fish straight off the boat — at half the price. Look out for the local speciality, pine honey (çam balı), drizzled over kaymak and yoghurt. As a rough rule, anywhere with a menu in six languages and a waiter pulling tourists in off the street is to be avoided.