The dining of Kaş is the Mediterranean dining, and the table of the town runs on the sea and the region. The fish of the harbor, the mezes of the Turkish table, and the honest lokantas give the range, and the guide below covers the styles and the places of the Kaş table.
The Fish Restaurants of the Harbor
The harbor of Kaş is the home of the fish dining, and the restaurants of the waterfront serve the catch of the day. The fish of the Mediterranean — the sea bass, the bream, the red mullet, the calamari, the octopus — comes to the tables the same day it leaves the boats, and the grills of the harbor cook it simply; the meze spreads precede the fish, and the rakı or the wine accompanies; and the tables by the water give the setting of the evening. The harbor restaurants are the essential Kaş dining, and the fish delivers the classic meal.
The practical harbor note: the menu of the day depends on the catch, and the asking about the fresh fish is the custom; the meze spread is the essential part of the meal; and the evening tables fill, so the earlier arrival or the reservation helps in the summer. The fish restaurants of the harbor give the Kaş institution, and the water sets the scene.
The Meze and the Rakı Tradition
The meze culture of Kaş is the heart of the local dining, and the small plates of the Turkish table fill the evenings. The mezes — the haydari, the acılı ezme, the calamari, the octopus, the cheeses, the greens, the stuffed leaves — come in the procession of the small plates, and the rakı, the anise spirit of Turkey, accompanies the tradition; the meze dinner is the long, the social meal, and the conversation runs with the plates. The meze and the rakı tradition of Kaş is the evening ritual, and the harbor and the old town both serve it.
The practical meze note: the meze dinner takes the time, and the ordering by the round is the way; the rakı is the traditional partner, though the wine and the beer work too; and the sharing of the plates is the point. The meze and the rakı tradition of Kaş gives the long, the social evening, and the table is the center of the night.
The Lokantas of the Town
The lokantas of Kaş — the simple, the daily restaurants of the Turkish towns — serve the home-style cooking, and they give the honest, the affordable meals. The daily dishes — the stews, the beans, the stuffed vegetables, the grilled meats — sit in the warmers, and the meal is the simple one: the plate, the salad, the bread, the ayran or the tea; the lokantas serve the locals, and the prices stay the honest ones. The lokantas of the town are the daily dining, and the home cooking delivers the comfort.
The practical lokanta note: the lunch is the natural time, when the daily dishes are the freshest; the pointing and the sharing work; and the menus turn on the day’s cooking. The lokantas of Kaş give the local table, and the honest food rewards the visit.
The Old Town’s Restaurants and the Gardens
The old town of Kaş holds the atmospheric dining, and the restaurants of the quarter serve the meals in the stone settings. The old houses and the courtyards host the tables, and the bougainvillea and the lanterns set the mood; the menus turn on the Turkish classics — the grills, the mezes, the stews, the pides — and the service is the warm one; and the evenings in the old town give the different dining from the harbor. The restaurants of the old town are the atmospheric dining, and the quarter delivers the charm.
The practical garden note: the tables of the old town are the sought-after ones, and the reservations help in the summer; the evening light on the stone and the flowers is the lovely one; and the desserts and the teas follow the meal. The old town’s restaurants of Kaş give the atmosphere, and the stone houses deliver the charm.
The Breakfasts of Kaş
The breakfast of Kaş is the local institution, and the spread of the Turkish breakfast fills the mornings. The cheeses, the olives, the eggs, the honey and the cream, the jams, the tomatoes and the cucumbers, the fresh bread, and the tea give the table, and the pensions and the cafes of the town serve it; the leisurely breakfast runs long into the morning, and the seaside cafes give the view with the meal. The breakfasts of Kaş are the essential start, and the spread delivers the local way.
The practical breakfast note: the pensions include the breakfast in the stay, and the cafes serve it to the day visitors; the honey and the cream of the region are the highlights; and the breakfast hour is the slow one. The breakfasts of Kaş give the morning ritual, and the table sets the day’s pace.
The Produce and the Specialties
The produce of the region gives the specialties of the table, and the local ingredients shine in the cooking. The olive oil of the region, the green and the peppery one, dresses the salads and the dishes; the honey of the region, the citrus, and the herbs of the hills follow; and the sweets of the region — the puddings, the jams, the pastries — end the meals. The produce of the region gives the taste of the place, and the local specialties deliver the character.
The Practical Dining Notes
The practical dining notes of Kaş: the summer is the peak of the dining, and the reservations help at the popular harbor places; the low season sees the many places closed, and the choices narrow to the year-round ones; the cash is the useful one at the smaller places, and the cards work at the larger; and the tipping is the modest, the optional one. The dining of Kaş rewards the simple approach, and the local places deliver the honest food.
The Foodie’s Practical NotesnnThe foodie’s practical notes for Kaş keep the eating smooth. The first note is the timing: the lunch runs from noon to two and the dinner from seven, and the kitchens close between — the foodie plans the meals around the hours. The second note is the reservations: the harbor restaurants fill in the season, and the waterfront tables need the booking. The third note is the money: the lokantas and the cafes take the cash, and the restaurants and the hotels take the cards. The fourth note is the asking: the daily catch, the daily dishes, and the house mezes are worth the asking, because the best plates are the ones off the menu. The fifth note is the produce: the markets of the town give the fresh, the seasonal ingredients of the region. The foodie’s practical notes are the small rules that make the meals the highlights.n
The Seasonal EatingnnThe eating in Kaş follows the seasons, and the seasonal table is the foodie’s calendar. The spring brings the first vegetables and the wild herbs — the fresh salads, the stuffed leaves, and the light mezes of the season. The summer brings the tomatoes and the peppers at their peak, the grills and the cold soups, and the fish of the warm months. The autumn brings the harvest — the fruits of the coast, the slow stews of the cooler cooking, and the calm of the season. The winter brings the hearty table: the soups, the stews, and the warm pastries with the tea. The seasonal eating of Kaş is the region’s table through the year, and the traveler who visits in any season eats the season’s best.n
The Takeaway
The dining of Kaş runs from the harbor’s fish restaurants to the old town’s atmospheric tables, from the lokantas’ home cooking to the meze tables of the evening. The breakfasts fill the mornings, and the produce of the region dresses the table. The table of Kaş is the honest, the Mediterranean one, and the town feeds the traveler well.
Frequently asked questions
What food is Kas known for?
The fresh fish of the harbor, the meze spreads, and the honest cooking of the lokantas.
Where should I eat in Kas?
The harbor for the fish and the sunset, the old town’s restaurants for the atmosphere, and the lokantas for the honest home cooking.
Is eating out expensive in Kas?
No — the lokantas and the cafes are the affordable ones, and the harbor’s fish restaurants cost more but stay reasonable.
Do I need to book restaurants in Kas?
In the summer, yes, for the popular harbor and old town places; in the low season, the walk-ins work.
Is there vegetarian food in Kas?
Yes — the meze spreads are the vegetarian-friendly ones, and the lokantas and the cafes serve the vegetable dishes.
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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