What is the all-inclusive food like at a Turkish resort hotel?

More recent reports say fruit is less limited than earlier described: melon, watermelon, grapefruit, cherries, plums and apricots are available in unlimited quantity.

Breakfast also offers cold cuts, cheese, puff pastry and dry cereals in addition to the previously mentioned dishes.

Lunch and dinner also include cream soups, baked potatoes and mashed potatoes, stewed vegetables, chicken (fried or grilled) and meatballs; meat portions can be small for men.

Besides baklava and Turkish delight, desserts also include sponge cakes and pastries — a wider sweets selection than previously noted.

The kids' menu is weak: no porridge and no baby puree available.

The included alcohol is low quality — wine and beer barely taste alcoholic, and spirits weren't impressive either.

Drinking water at the hotel is not bottled.

Fruit selection is basic — apples, pears, oranges, occasional bananas. Berries and cherries appear once a day at most. No melon or watermelon. The beach snack bar has even less variety than the main restaurant.

Breakfast includes two types of porridge (semolina and oatmeal), regular and grilled sausages, omelettes cooked at an open terrace station, soft-boiled eggs, vegetables and greens. Drinks include fresh-squeezed or packaged juice, tea and decent machine coffee. Standout sweets: one type of baklava and three to four varieties of Turkish delight.

From 11am a snack bar opens with pizza, burgers, shawarma and ice cream — all reasonably tasty. Both alcoholic and non-alcoholic cocktails are decent.

Lunch and dinner feature several meat dishes, two soups (lentil soup is always available, the second rotates daily), and hot mains. Thursday is fish day with tuna grilled on the open terrace. Occasional surprises like dumplings or Russian salad appear on the menu. Alcohol and soft drinks are served at the dining hall bar.