Side gives the foodie the fresh seafood of the harbor, the meze of the Turkish table, the grills of the charcoal, and the sweets of the region, all in the setting of the ancient town. The peninsula is the compact one, and the good eating concentrates in the small area; the food of Side is the Mediterranean-Turkish one at the source. This guide takes the food lover through the dishes, the restaurants, the markets, and the rituals of the Side table.
The Mediterranean Kitchen of Side
The cooking of Side is the Mediterranean cooking at the source: the olive oil, the lemon, the herbs, the fresh fish, and the vegetables of the region. The kitchen is the simple one, and the simplicity is the point — the fish grilled over the charcoal, the salad dressed with the olive oil and the lemon, the bread baked in the morning. The foodie finds the ingredients at their freshest, and the region’s cooking shows them without the fuss. The Mediterranean diet of the coast is the delicious one, and Side serves it well.
The Fish of the Day
The fish is the centerpiece of the Side table, and the foodie learns the catch. The sea bass and the sea bream are the staples, grilled whole with the salt and the lemon; the red mullet is the local favorite, small, sweet, and best grilled; the octopus and the calamari come grilled, fried, or in the salads; and the fish of the day changes with the catch of the harbor. The question of the day — “what is the fish today?” — opens the best of the menus, and the harbor of Side serves the freshest of the region.
The Meze Spread
The meze is the heart of the Turkish meal, and the Side meze spreads are the generous ones. The classics cover the table: the haydari, the yogurt with the herbs; the cacık, the cucumber and the yogurt; the hummus and the baba ganoush; the stuffed vine leaves, the dolma; the grilled octopus and the calamari; the white cheese and the olives; the hot peppers; and the fresh bread for the dipping. The meze is the shared, the social meal, and the foodie orders the selection to taste the variety. The meze spread is the education in the Turkish kitchen.
The Grills and the Kebabs
The grills of Side give the foodie the meat of the region, and the kebabs are the stars. The şiş kebab, the Adana kebab, the köfte, and the lamb chops come off the charcoal grills, with the rice, the bulgur, the salad, and the lavash; the pide — the Turkish pizza — comes in the boat shape with the cheese, the meat, and the egg; and the lahmacun is the thin, the crisp one with the minced meat and the herbs. The charcoal flavor of the grills is the signature of the Turkish kitchen, and the grill restaurants of Side serve it at its best.
The Turkish Breakfast
The Turkish breakfast in Side is the meal of the morning, and it is the experience the foodie plans around. The table fills with the small plates: the cheeses, the olives, the tomatoes and the cucumbers, the eggs — often the menemen, the scrambled eggs with the tomatoes and the peppers — the honey and the kaymak, the jams, the sucuk, the fresh bread, and the endless glasses of the çay. The breakfast is the long, the leisurely meal, and the sea breeze accompanies it. The foodie allows the morning for it, and the breakfast sets up the day.
The Street Food and the Quick Bites
The street food of Side gives the quick, the delicious meals between the big ones. The simit, the sesame bread ring, is the snack of the day; the balık ekmek, the fish sandwich, is the harbor classic; the gözleme, the filled flatbread, is the village classic; the dondurma, the stretchy Turkish ice cream, is the sweet pause; and the juice bars squeeze the pomegranate and the orange on demand. The street food of the town is the fresh, the cheap one, and the foodie grazes through the day.
The Desserts and the Sweets
The sweets of the region end the meals properly. The baklava comes in the pistachio and the walnut layers; the künefe arrives hot, the cheese pulling with the syrup; the Turkish delight — the lokum — comes in the rose, the lemon, and the pomegranate; and the rice pudding, the sütlaç, is the creamy classic. The dessert parlors and the tea houses serve the sweets with the çay and the Turkish coffee, and the sweet tooth is the well-served one in Side.
The Drinks of the Table
The drinks complete the Side table. The rakı, the aniseed spirit, is the traditional companion to the meze and the fish, and the rakı table is the long, the convivial one; the Turkish beers and the local wines pair with the grills and the seafood; and the çay and the Turkish coffee run through the day, from the breakfast to the after-dinner. The foodie drinks as the locals do, and the drink pairings elevate the meals.
The Markets and the Ingredients
The markets of the region give the foodie the ingredients behind the meals. The weekly markets bring the seasonal fruit and the vegetables from the farms — the oranges, the pomegranates, the tomatoes, the peppers of the region — along with the cheeses, the olives, the honey, and the herbs; the spice shops hold the pul biber, the sumac, and the teas; and the olive oil of the region is the golden one. The visitor who cooks — or who carries the tastes home — shops the markets and the shops of the area.
The Foodie’s Itinerary
The foodie’s day in Side runs on the rhythm of the meals: the Turkish breakfast with the sea breeze; the meze lunch in the old town; the simit and the çay in the afternoon; the fish dinner at the harbor with the rakı; and the baklava with the Turkish coffee to close. The day is the delicious one, and the week is the tour of the region’s kitchen. The foodie leaves Side full of the food and the knowledge of the Turkish table.
The Foodie’s Practical NotesnnThe practical notes for the foodie in Side keep the eating smooth. The dinner reservations come ahead at the popular restaurants, and the harbor tables fill the earliest; the fish is priced by the weight, and the confirmation of the price comes before the order; the menus of the day and the specials give the local, the seasonal dishes; and the cards are the accepted ones at the most places, with the cash for the markets and the small shops. The foodie who asks the questions — the fish of the day, the regional special, the house meze — eats the best of the town. The dining of Side is the well-run one, and the good questions open the best tables.n
The Local Products of the RegionnnThe foodie of Side discovers the local products of the region, and the tastes carry home. The oranges and the pomegranates of the region are the sweet ones, and the citrus groves line the countryside; the olive oil of the area is the golden one, and the honey of the region is the prized one; the cheeses and the olives of the local producers fill the markets; and the spices and the teas of the shops make the aromatic souvenirs. The local products of the Side region give the foodie the tastes of the place, and the shopping becomes the tasting. The bottles and the jars of the region travel home with the memories, and the meals continue beyond the stay.n
The Takeaway
The food of Side gives the foodie the fresh fish, the generous meze, the charcoal grills, the long breakfasts, and the regional sweets in the setting of the ancient town. The harbor, the old town, and the casual spots serve the Mediterranean kitchen at its source, and the meals are the memories of the stay. The foodie’s guide to Side is the guide to the good life among the ruins.
Frequently asked questions
What food is Side known for?
The fresh Mediterranean fish, the meze spreads, the grills, and the Turkish breakfast; the baklava and the künefe are the standout sweets.
What should I order in Side?
The grilled fish of the day with the meze spread, the rakı or the local wine, and the baklava or the künefe to finish.
Is the food in Side expensive?
Side is the moderate one by the Turkish resort standards, and the lokantas and the casual spots give the excellent value.
Are there vegetarian options in Side?
Yes — the meze, the salads, the gözleme, and the vegetable dishes give the plentiful vegetarian eating.
What is the best time to eat in Side?
The dinners start late — from eight in the evening — and the harbor tables fill early in the summer.
All Over Information
The All Over Information editorial team researches and writes practical English-language guides to Turkey. Facts are checked against official and local sources before publication, prices are published as dated ranges rather than quotes, and guides are revised when things change. We accept no sponsored posts, paid placements or paid links.
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