Fethiye’s cuisine combines the fresh products of the Mediterranean with the light and healthy culinary style of the Aegean, creating a unique food culture. This cuisine includes not only traditional flavors passed down through generations but also modern recipes that appeal to today’s tastes. Over time, traditional dishes have been reinterpreted with creative touches that align with contemporary culinary trends. For this reason, Fethiye dishes present a unique synthesis that carries the traces of a deep-rooted past while reflecting the dynamism of modern gastronomy.
Fethiye, with its stunning bays and natural beauty, is not only a destination for a seaside holiday but also stands out with its rich cuisine. While many regions of Muğla are known for their natural landscapes, Fethiye distinguishes itself by combining nature and food culture. One of the most enjoyable ways to truly get to know a region is to explore its cuisine. That’s why one of the first questions visitors ask is: “What should we eat in Fethiye?”
Fethiye’s cuisine is enriched with fresh vegetables grown in the region, wild herbs gathered from nature, and carefully raised beef and lamb dishes. With options for every palate, Fethiye’s food offers both traditional tastes and modern interpretations, ensuring an unforgettable culinary experience. For gastronomy enthusiasts, Fethiye’s flavors are like a treasure waiting to be discovered.
Restaurants in Fethiye offer a wide variety of choices. In traditional local eateries, you can enjoy homemade meals; in meat restaurants, you can savor regional meat dishes; or you can choose from taverns to international cuisine. Deciding what you want to eat is enough to find the right restaurant in Fethiye.
Leğen Böreği (Large Pan Pastry)
One of Fethiye’s standout traditional dishes is Leğen Böreği. Although its preparation varies from home to home, this special pastry frequently appears on local tables and can be easily prepared in your own kitchen. Made with dough rolled out to the size of a large tray, it is typically filled with regional fresh herbs and local cheeses.
Served with hot tea, it becomes a delightful feast, sometimes replacing bread at breakfast and sometimes enjoyed as a midday snack. The use of herbs is what gives Leğen Böreği its distinctive taste and makes them an essential part of the recipe. For this reason, it is one of the must-try local delicacies of Fethiye.
Lokma (Sweet Fried Dough)
Lokma is a traditional fried dough dessert that appears in different forms across many cultures. Although it can be prepared both savory and sweet, in Fethiye it is most loved as a dessert. Small dough balls or ring-shaped pieces are fried in hot oil and then soaked in syrup before serving. As one of the most well-known desserts of Fethiye, lokma has long been offered during weddings, religious gatherings, and funerals. Today, you can often find lokma trucks around Fethiye’s streets, serving this delicacy fresh. It is beloved by locals and is a staple both in daily life and on special occasions. On certain days, free lokma distribution also takes place, making it an important part of both the culinary and social sharing culture of the region.
Ölemeç Çorbası (Ölemeç Soup)
Among the traditional flavors of Fethiye is Ölemeç Soup, sometimes referred to as “mantı soup,” though it has its own distinct taste. It is made by adding small pieces of dough into a flavorful broth prepared with finely chopped onions and red pepper powder. In some versions, diced meat is added, making the dish both heartier and more filling. Despite being high in calories, Ölemeç Soup is very nourishing and often found in local eateries. Thanks to its simple preparation, it is also a favorite homemade dish. This soup holds a special place among Fethiye’s must-try foods.
Sarı Ot Kavurması (Yellow Herb Sauté)
When it comes to Fethiye’s local herb dishes, one of the first that comes to mind is Sarı Ot Kavurması. Named after the yellowish color it releases when boiled, the stems of this herb are not actually yellow. Regarded by locals as a source of healing, it is carefully cleaned and sautéed with onions. Thanks to its lightness, it is especially preferred in the summer. Both healthy and nutritious, Sarı Ot Kavurması is easily found in restaurants across Fethiye. It can also be prepared at home using fresh herbs purchased from local markets.
Bulgurlu Patlıcan (Eggplant with Bulgur)
Another beloved dish of Fethiye is Bulgurlu Patlıcan (Eggplant with Bulgur), a recipe where dried eggplants are stuffed with a special filling of bulgur and diced meat. Resembling kebab in both appearance and taste, this dish is popular in both households and local eateries. Its filling contains only a small amount of bulgur, so it is usually served with rice and fresh greens. With its hearty and memorable flavor, Eggplant with Bulgur is a must-try local specialty in Fethiye.
Sılcan Otu Kavurması (Bindweed Sauté)
One of the most widely consumed herb dishes in Fethiye is Sılcan Otu Kavurması, made from a climbing plant called sılcan. After being thoroughly washed and cleaned, the herb is chopped into small pieces and sautéed with onions. Light and nutritious, it is especially popular in the summer, enjoyed by both locals and visitors. It is often served with yogurt on top. In some restaurants, you can also find a version prepared with eggs, making it a delicious option for breakfast or lunch.
Zeytinyağlı Enginar (Artichokes in Olive Oil)
Fethiye is one of the first places that comes to mind in Turkey when it comes to artichokes. Artichokes in olive oil, prepared with the freshest ingredients, are a staple of the region’s cuisine. Perfect for those who love light and healthy dishes, this meze is widely available in almost every restaurant. Fresh artichokes are also sold in local markets, so you can prepare them at home in your own recipes. Whether served as a main dish or a starter, artichokes always add flavor to the table.
Yumurta Bohçası (Poached Egg with Yogurt)
An authentic dish from Fethiye, Yumurta Bohçası is also known as “çılbır” in other regions. Made using the poaching method known worldwide, eggs are cooked in simmering water, leaving the yolk soft and runny. They are usually served with strained yogurt, melted butter, garlic, and red pepper flakes, making them a highlight of breakfast tables. In some restaurants, a version made with boiled eggs can also be found. Either way, Yumurta Bohçası is one of the tastiest elements of Fethiye’s breakfast culture.
Babadağ Keşkeği (Wheat & Lamb Stew)
One of the most special dishes of Fethiye’s local cuisine is Babadağ Keşkeği. Made from wheat boiled and rested for a long time, this version of keşkek stands out with the addition of lamb. Traditionally prepared, it is sometimes topped with a sauce of melted butter and red pepper flakes. A favorite among meat lovers, Babadağ Keşkeği is served hot in local eateries and restaurants specializing in meat. For visitors, it is a must-try dish, offering a filling and unique flavor that leaves a lasting impression.
