Seafood

Seafood here follows a fixed order rather than a menu: a table of cold mezze, a few hot plates, then fish chosen by weight and grilled plainly. Dalyan and the northern bays are the most reliable settings; the marina is easier if you are staying in town.

Ask what is local and in season rather than ordering by name. Prices are by the kilo and worth confirming before the fish goes on the grill.