What is the all-inclusive food like at hotels in Kemer, Turkey?

At one hotel in August 2026, food was described as sparse and clearly cost-cutting: the chef portioned out the main dish, the soup was likened to water with carrots, and the fruit selection was limited to apples, plums, and watermelon. This reviewer also found no Turkish sweets or cakes.

At one hotel, the all-inclusive package includes only one à la carte visit of the guest's choice. The Asian restaurant was not recommended: guests could not choose the rolls, found them unappetizing, and considered the portions so small that they went to the main restaurant afterward.

One review found the Turkish à la carte disappointing: guests could choose a hot dish from only three options; the liver was unappealing and the chicken shashlik bland, while meat in lavash was the only dish praised. White or rosé wine and sparkling wine were offered, and baklava with ice cream was the standout dessert. The restaurant opened at 7:30 PM, but its kitchen closed by 8:10 PM.

The fish à la carte received a negative review: dishes arrived barely warm and were considered unappetizing, while service was very slow, leading the guests to leave before dessert. The use of a trolley to clear tables was also disliked.

One guest highlighted standout buffet items: burrata cheese (available almost daily), lightly salted smoked veal, smoked fish in various preparations (including coconut-coated), smoked eel, and dragon fruit in two varieties — red and white.

A guest recalled a hotel stay from 2019 where grilled peppers with eggplant were memorably delicious — a dish they haven't found as good even at higher-end Turkish hotels since.

A review of Dobedan hotel in Kemer is less positive: machine coffee is not tasty, only Turkish coffee is good, and Starbucks is overrated; food is described as a 'mishmash' and not well cooked; grilled red fish (pink-salmon type) is overdried, same with shrimp; gozleme comes with cottage cheese added regardless of filling, making it greasy and not tasty; dishes are cleared 30 minutes before the end of breakfast/lunch/dinner, so latecomers miss out; the grill is good but mostly lamb, with queues even on an April evening.

At an Italian à la carte restaurant the menu was fixed (not order-from-menu): olives, cheese, a caesar-style salad, mushroom soup, penne pasta with mushrooms, and a choice of main course — fish or beef (beef served in sauce with rice and mashed potato). Kids at à la carte restaurants are always given the same thing — fries and nuggets. At a Turkish à la carte restaurant, waiters bring, pour and clear everything for you, no need to fetch food yourself.

A detailed review of one Kemer hotel: breakfast always has 3-4 types of porridge (oatmeal, semolina, rice, buckwheat with milk), plus Russian-style pancakes and syrniki (quite sweet). Lunch includes chicken, turkey, grilled beef, and steamed/grilled fish; dinner adds grilled salmon, stewed squid and shrimp, and even pelmeni (not made well). Fruit is abundant: watermelon, peaches, nectarines, apricots, plums, grapes, bananas. On the grounds, a beach tent serves gozleme from 10:30, and near the amphitheater from 12:30 there's pizza, hot dogs, fries (sell out fast), and Viennese waffles; packaged ice cream is available in fridges from 10:00, with queues for scooped cone ice cream. There are 4 à la carte restaurants where you can book any time from 9:00 to 21:00 (not just mornings); the open-air seafood restaurant on the beach with live music was the favorite, while the Mexican one was so-so.

Besides the standard Turkish desserts, cakes and cheesecakes are consistently available on the buffet; tiramisu is singled out as especially good.

The general buffet spread includes gözleme-like items, and in the evenings staff bake fresh cheese flatbreads (gözleme) live at a cooking station.

One commenter noted that truly authentic Turkish dishes are rarely part of all-inclusive menus — they're offered only in small 'sampler' portions, while the rest of the food is generic, without a strong national character.

At one Kemer all-inclusive hotel, in addition to the main buffet there were 2 soups, a diet table, and fast food; meat and fish were served daily, with grilled chicken and turkey as well, and dish names were translated into Russian. A snack bar by the panoramic pool stayed open until about 4:30 pm and was substantial enough for a full lunch. Ayran was specifically available, and there were 2 à la carte restaurants: Turkish and Italian.

Food is plentiful and varied daily — fish, meat, fruits, pastries, sweets, and imported (non-Turkish) alcohol. The ice cream cake is a standout. Juices and tea are always available.

A guest at the Rama hotel especially liked the soups — rich in spices, herbs and finely chopped vegetables — and had them all the time. That was a pleasant surprise for her, since soups in Turkish hotels usually did not appeal to her at all. She could not recall for sure whether buckwheat was served at Rama.

One hotel featured an Ottoman restaurant serving late breakfast and Turkish dishes for lunch poolside. The Garden Café terrace by the sea offered coffee, hot waffles, and pancakes with toppings. From noon to 6 PM: fries and infused waters (lemon, cinnamon, cucumber). Ice cream in multiple flavors served in cones or bowls with no limit.

Desserts look appealing but often taste artificial. Turkish sweets and honey go fast. Vegetables, olives, appetizers, and dressings are well-stocked. Non-picky eaters can easily put together a satisfying, balanced plate.