Didim Live - Restaurants with Turkish and International Cuisine in Altinkum, Didim, Mavisehir, Yesilkent, Akbuk

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Restaurants in Altinkum · Didim · Mavisehir · Yesilkent · Akbuk

If you haven't decided on what to eat, one option is to take a stroll on the Altinkum beach front and take your pick from the wide variety of restaurants ranging from Turkish cuisine, International cuisine, and fast food.

Another area where there are some restaurants is the Atatürk Boulevard, which is the main road that leads to Altinkum.

A further option is to go to the Yenihisar district, also called Carsi (pronounced charshu) within locals, meaning group of shops, where you can find a variety of restaurants.

About Turkish Cuisine

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a blend and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines.

The Ottomans combined various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. The Ottoman Empire indeed created a vast selection of technical specialities. It can be observed that various regions of the Ottoman Empire contain varying selections from the vast selection of Ottoman dishes.

When looking at it as a whole, Turkish cuisine is not homogeneous. Apart from common Turkish specialities that can be found throughout the country, there are also many specific specialities according to the regions.

The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies.

The southeast (Urfa, Gaziantep and Adana) is famous for its kebabs, mezes (mezes are a selection of appetizers or small dishes) and dough-based desserts such as baklava, kadayif and kunefe.

Especially in the western parts of Turkey, where olive trees are grown in large quantities, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions present basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish.

Central Anatolia is famous for its pastry specialities such as keskek (kashkak), manti (especially from Kayseri) and gozleme.

The name of specialities at times includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.

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