Antalya Food Walking Tour: Piyaz, Tandir Kebab & the Old Bazaar
Day tour
Food tour
Standard
Departure point
→
Destination
Antalya, Turkey
Antalya
1N (Participation Duration)
Walking (Transportation)
English (Language)
Number of participants 0/10
0 booked
Tour description
Antalya's old town, Kaleiçi, is beautiful and almost entirely priced for cruise ship passengers. The food that the people of Antalya actually eat is located a few hundred meters outside the city walls, and that is where this tour takes you.
We start with piyaz—everywhere else in Turkey, this is just a simple bean salad, but in Antalya, it's beans whipped with tahini, lemon, and garlic into a near-creamy texture, served with hard-boiled eggs and grilled köfte. This is the city's signature dish, and our chosen spot serves nothing else.
Next is tandir kebab: lamb dropped into an underground clay oven and cooked until the meat falls off the bone, served with piyaz and flatbread. Between dishes, we walk through the old bazaar to explore spices, dried fruits, Turkish delight, and local cheeses, then stop for made-to-order serpme börek and a slice of bağaça, a tahini pastry that a local bakery has been making since the 1940s.
We finish with tulumba, small fried pastries soaked in syrup, and burnt caramel ice cream from a shop that has been on this street corner since 1954.
Small groups, maximum 10 guests, entirely on foot.
We start with piyaz—everywhere else in Turkey, this is just a simple bean salad, but in Antalya, it's beans whipped with tahini, lemon, and garlic into a near-creamy texture, served with hard-boiled eggs and grilled köfte. This is the city's signature dish, and our chosen spot serves nothing else.
Next is tandir kebab: lamb dropped into an underground clay oven and cooked until the meat falls off the bone, served with piyaz and flatbread. Between dishes, we walk through the old bazaar to explore spices, dried fruits, Turkish delight, and local cheeses, then stop for made-to-order serpme börek and a slice of bağaça, a tahini pastry that a local bakery has been making since the 1940s.
We finish with tulumba, small fried pastries soaked in syrup, and burnt caramel ice cream from a shop that has been on this street corner since 1954.
Small groups, maximum 10 guests, entirely on foot.
Meeting point:
View on map
Kalekapisi Square, beside the clock tower, Antalya
We meet at Kalekapisi Square by the clock tower at the entrance to the old town, beside the nostalgic tram stop. Your guide will have a small sign with your name.
Detailed itinerary
Stop 1 - Kalekapisi and the old bazaar: Spices, dried fruit, Turkish delight and local cheese, with your guide on Antalya's Mediterranean agriculture and what grows here.
Stop 2 - Antalya piyaz: Beans whisked with tahini, lemon and garlic into something creamy, with a boiled egg and grilled kofte. Nothing like the piyaz served elsewhere in Turkey.
Stop 3 - Serpme borek: Thin pastry layered with cheese or mince, baked to order and cut into squares, eaten with tea.
Stop 4 - Tandir kebab: Lamb lowered into a clay pit oven and cooked for hours until it falls apart, with flatbread and onion salad.
Stop 5 - Doner and Turkish ice cream: A walk down the pedestrianised doner street, with a stop for stretchy Maras-style ice cream cut with a knife.
Stop 6 - Bagaca: A tahini and sesame cake made by a bakery since the 1940s, with Turkish tea.
Stop 7 - Tulumba and coffee: Small ridged fritters soaked in syrup, and Turkish coffee, at a sweet shop trading since 1954.
Stop 2 - Antalya piyaz: Beans whisked with tahini, lemon and garlic into something creamy, with a boiled egg and grilled kofte. Nothing like the piyaz served elsewhere in Turkey.
Stop 3 - Serpme borek: Thin pastry layered with cheese or mince, baked to order and cut into squares, eaten with tea.
Stop 4 - Tandir kebab: Lamb lowered into a clay pit oven and cooked for hours until it falls apart, with flatbread and onion salad.
Stop 5 - Doner and Turkish ice cream: A walk down the pedestrianised doner street, with a stop for stretchy Maras-style ice cream cut with a knife.
Stop 6 - Bagaca: A tahini and sesame cake made by a bakery since the 1940s, with Turkish tea.
Stop 7 - Tulumba and coffee: Small ridged fritters soaked in syrup, and Turkish coffee, at a sweet shop trading since 1954.
Tour price includes
• English-speaking local food guide for a small group
• All food and drink tastings listed in the itinerary
• One local beverage at the final stop
• Bottled water and wet wipes throughout the walk
• All taxes and service fees
• All food and drink tastings listed in the itinerary
• One local beverage at the final stop
• Bottled water and wet wipes throughout the walk
• All taxes and service fees
Tour price excludes
• Hotel pickup and drop-off unless otherwise stated
• Additional drinks beyond those included
• Personal travel insurance
• Tips for the guide (appreciated but not required)
• Meals and shopping outside the itinerary
• Additional drinks beyond those included
• Personal travel insurance
• Tips for the guide (appreciated but not required)
• Meals and shopping outside the itinerary
Cancellation policy
Free cancellation up to 24 hours before the tour start time for a full refund. Cancellations within 24 hours are non-refundable. We will cancel and issue a full refund if a heat advisory makes walking unsafe—see notes section.
Other notes
Daily departures, with a morning tour at 09:00 and an evening tour at 18:30.
Heat: from June to September, Antalya regularly exceeds 35°C with high humidity, and the stone-paved alleys of Kaleiçi retain heat well into the evening. We do not run tours between 11:00 and 17:00 during these months, which is why departures are scheduled as above. If there is a heat advisory for your date, we will contact you to offer a refund or reschedule to another day.
Best season: April to May and October to early November are ideal—comfortable for walking and everything is open. From November to March, some terrace venues close once the charter season ends.
A candid note on Kaleiçi: the old town inside the walls is lovely to look at, but there is not much truly local food, and prices reflect that. We will walk through it and eat outside; your guide will explain the difference.
Michelin note: The Michelin Guide Turkey does not currently cover Antalya, so be cautious of any venue here advertised as a Bib Gourmand.
Accessibility: the cobblestones and steps in Kaleiçi make wheelchair access difficult. We can arrange a version entirely outside the walls—please let us know when booking.
Dietary requirements: please let us know at least 48 hours in advance. Vegetarian diets are fairly easy to accommodate; halal is the default standard here.
Entirely on foot, approximately 2 km.
Heat: from June to September, Antalya regularly exceeds 35°C with high humidity, and the stone-paved alleys of Kaleiçi retain heat well into the evening. We do not run tours between 11:00 and 17:00 during these months, which is why departures are scheduled as above. If there is a heat advisory for your date, we will contact you to offer a refund or reschedule to another day.
Best season: April to May and October to early November are ideal—comfortable for walking and everything is open. From November to March, some terrace venues close once the charter season ends.
A candid note on Kaleiçi: the old town inside the walls is lovely to look at, but there is not much truly local food, and prices reflect that. We will walk through it and eat outside; your guide will explain the difference.
Michelin note: The Michelin Guide Turkey does not currently cover Antalya, so be cautious of any venue here advertised as a Bib Gourmand.
Accessibility: the cobblestones and steps in Kaleiçi make wheelchair access difficult. We can arrange a version entirely outside the walls—please let us know when booking.
Dietary requirements: please let us know at least 48 hours in advance. Vegetarian diets are fairly easy to accommodate; halal is the default standard here.
Entirely on foot, approximately 2 km.
Detailed price list
| Guest type | Price |
|---|---|
| 大人 | $55 |
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