What food is typically served at Turkish all-inclusive hotels?

Dinner offers a wide selection: grilled meats, red fish, and a seafood mix. Chicken shashlik and wings are notably juicy. Rice/pilaf is fluffy and well-prepared. Mashed potatoes were reportedly disappointing.

The menu also features lamb prepared in various ways, langoustines, salmon steaks (at lunch), octopus, and crayfish. In the evenings there is an outdoor grill.

During public holidays such as Eid al-Adha the menu improves noticeably: shorba soup is served with beef, chicken, or turkey (no spices), with a different broth each day.

The menu selection is not huge but the quality is good. Main dishes include steamed and grilled fish, grilled chicken, and standard vegetables. Some hotels now offer rolls, though the Turkish version is quite unique. Summer brings more fruit options like strawberries at dinner. Early May is the start of the season with a more limited menu.

Breakfast every morning includes porridge and Turkish baklava. Arriving right at opening time gives you access to figs, dried apricots, prunes, and raisins — these tend to run out quickly. Baklava is also available at lunch and dinner.

Seafood and fish are served either as standalone dishes or incorporated into other meals. Once a week there is a dedicated fish day.