Later, there’s a dish that migrated from Mersin, a port city further down the Riviera: micro-chopped beef or seasoned chickpeas—dusted with heavy-handed shakes of sumac—wrapped inside soft lavash known as tantuni. While we’d rather not spoil all the surprises of the 14+ tastings in total, our advice is simple: you’d best come hungry. Finish up with an Anatolian sweet tradition that is unique to this corner of the world: burned ice cream in wafer halva. Forget vanilla; its signature smoky flavour comes from goat’s milk scorched against the bottom of a copper vat. This is Antalya's authentic food scene as seen through the eyes of a local tastemaker. Step off the beaten path and experience the city just as the locals do.