Kaş Cuisine: What to Eat: A Food Guide

The cuisine of Kaş blends the abundance of the Mediterranean with Anatolia's tradition of home cooking. Being on the coast, fresh fish takes the lead, but the real richness lies in olive oil, fresh herbs and vegetables.

Fish and seafood come first, of course. You should try the fresh, seasonal fish grilled, served with lemon and rocket. Calamari, octopus and various seafood meze are also plentiful at the fish restaurants around the harbour.

Meze can be a meal in itself. Vine leaves in olive oil, haydari (strained yoghurt with herbs), smoky roasted aubergine, samphire and the region's sautéed wild greens are staples of the table. Sharing them as a spread lets you discover many flavours at once.

Breakfast is a ceremony of its own in Kaş. A long spread of village cheeses, homemade jams, olives, honey and clotted cream and hot gözleme (stuffed flatbread) is the most enjoyable way to start the day. The breakfast gardens in nearby villages are especially popular at weekends.

For something sweet or to drink, ice cream, freshly squeezed pomegranate juice and brewed tea stand out. A scoop of ice cream while strolling along the seafront after dinner is a Kaş classic.

Tip: Fish prices vary by season and type; it's a good habit to ask about the fresh catch of the day and its price before ordering.

In Kaş, eating is not something to rush; long, conversational, shared tables are part of the soul of this town.