Welcome to Fethiye’s delicious traditional lokanta life!
Plates brimming over with sulu yemeği, the all-embracing Turkish term given to slurpy, juicy comfort food, the ultimate way of filling yourself up what ever the time of day or night.
Open 24/7, come rain or shine, these Fethiye ‘diners’ have a reputation for dishing up some of the best traditional grub around. At least we think so.
Tuck a napkin under your chin and join us… this is going to be a juicy ride!
A few of our favourites
The Fethiye team couldn’t resist taking some photographs of their favourite dishes… there were an awful lot of favourites too, so we’ve created a menu for our readers to drool over at their leisure.
If you are missing Fethiye at the moment, or if these eateries are on your doorstep, we’ll sure you’ll love these photos even though they are not of the beach or the beautiful mountain scenery… today this is the closest you’re going to get.
They are of Fethiye’s traditional lokanta juicy food; something that most people get stuck into at some point when visiting town, whether it’s a bowl or lentil or ezogelin soup, ladled steaming from the tureen, a plate of beans or chickpeas swimming around in a deliciously tasty tomato sauce (divine with a hunk of freshly made bread),
or an oval platter piled high with İskender kebab, fit for, well, it’s namesake, Alexander the Great!
Actually, it was invented by İskender Efendi, who lived in Bursa in the late 19th century.
Of course, this kind of food is served up in many parts of Turkey, not just Fethiye, but we think it is especially good here because of the abundance of local vegetables.
While not all the dishes are veggie, many are and even the meaty ones are at least meat and two, if not three, veg.
There’s always salad
The perfect accompaniment
One of our favourites is the kızartma (fried vegetables) smothered in garlicky yogurt… but beware the powerful pepper!
Now here’s the menu!
Remember that you can come up to the counter and choose…
Have you decided yet?
Now get stuck in… Afiyet olsun
Thanks to Seçkin Lokanta and Otogar 1 Lokanta for permission to take these photographs