Restaurants in Marmaris
Marmaris offers a showcase of local and international cuisines, mostly British and Turkish in more than several hundreds of restaurants. Each year there are more restaurants that open up. As the competition is very high among Marmaris restaurants, each of them has special offers, set menus and happy hours.
For upscale dining the best choice is Marmaris marina restaurants. Looking to work on your tan and have a nice meal right by your sun lounge, without having to change? You can’t beat the beaches on Uzunyali and Icmeler, with all of the restaurants serving fast food and quick meals throughout the day along the beach.
Check out our price report to see whether you are in a restaurant designed to help you get rid of your cash in no time, or will stick around this restaurant for some time on your holiday.
Most restaurants in Marmaris serve a large menu selection featuring breakfast, lunch and dinner any time day or night, weekdays or weekends in the season from mid April to the end of October.
Turkish cuisine – Türk Mutfağı
Turkish cuisine ( Turkish: Türk mutfağı ) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia ( such as yogurt ), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy ( hamsi ), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe ( kanafeh ).
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek ( kashkak ), mantı ( especially from Kayseri ) and gözleme.
A specialty’s name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between urfa kebab and adana kebab is the thickness of the skewer and the amount of hot pepper that kebab contains. Urfa kebab is less spicy and thicker than adana kebab.
Turks usually prefer a healthy breakfast. A typical Turkish breakfast consists of cheese ( beyaz peynir, kaşar etc. ), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. Sujuk ( spicy Turkish sausage, can be eaten with eggs ), pastırma, börek, simit, poğaça and soups are eaten as a morning meal in Turkey. A common Turkish specialty for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Invariably, Turkish tea is served at breakfast. The Turkish word for breakfast, kahvaltı, means “before coffee” ( kahve, ‘coffee’; altı, ‘under’ ).
Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup ( in the winter ), followed by a dish made of vegetables or legumes boiled in a pot ( typically with meat or minced meat ), often with or before rice or bulgur pilaf in addition of a salad or cacık ( made from diluted yogurt and minced cucumbers ).
Although fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner, kokoreç, börek and gözleme, are often served as fast food in Turkey. Eating out has always been common in large commercial cities. Esnaf lokantası ( meaning restaurants for shopkeepers and tradesmen ) are widespread, serving traditional Turkish home cooking at affordable prices.
In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant ( aubergine ) and peppers or potatoes served with yogurt and tomato sauce. Menemen and çılbır are typical summer dishes, based on eggs. Sheep’s cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer summer helva, which is lighter and less sweet than the regular one.
Frequently used ingredients in Turkish specialties include: lamb, beef, chicken, fish, eggplants, green peppers, onions, garlic, lentils, beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber ( red pepper ), allspice, and thyme.
Oils and fats
Butter or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. Kuyruk yağı ( tail fat of sheep ) is used mainly in kebabs and meat dishes.
The rich and diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, pomegranates, pears, apples, grapes, and figs, along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine, komposto ( compote ) or hoşaf ( from Persian khosh âb, literally meaning “nice water” ) are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma ( vine leaves stuffed with meat and rice ) used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties.
In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı ( Eid ul-Adha ) as etli pilav ( pilaf with meat ), has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed.
The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye ( beans with ground meat ) or kıymalı ıspanak ( spinach with ground meat, which is almost always served with yogurt ).
Alternatively, in coastal towns cheap fish such as sardines ( sardalya ) or hamsi ( anchovies ) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen.
Because it is currently a predominantly Islamic land, pork plays no role in contemporary Turkish cuisine.