Is the food good at all-inclusive hotels in Turkey — variety and quality?

At one budget hotel, guests say the food is good for the price: breakfasts are simple but clear in composition — omelet, pancakes, cheese, local sausage, sometimes doughnuts, potatoes, vegetables, tea, coffee, and lemonade. Lunch and dinner are more varied, with different kinds of pasta, potatoes, vegetables, chicken, fish, local-style cutlets, plenty of sweets, and fruit such as watermelon, cherries, oranges, and occasionally melon. There are some alcohol limitations: the beer is considered decent but is served only by the pool and only at set times, while lunch and dinner mainly offer wine, which some guests find weak or diluted.

At one hotel the food is varied and tasty: fish, meat, and beef tongue are served. Breakfast includes freshly made baursaki (doughnuts) and waffles, plus fruit, sweets, snacks, salads, and a wide ice cream selection. A Starbucks is on-site, along with a 24-hour coffee and tea bar.

At one hotel food is available even for late arrivals (around 20:00): dinner included two types of freshly cooked fish, hot chicken fillet, sausages, and other dishes.

At one hotel the food selection is modest but covers beef, chicken, turkey, lamb, and fish prepared in various ways. Shrimp appeared twice over the stay. No imported alcohol was available, but cocktails at the lobby bar are better than at the 24-hour bar downstairs.

At one hotel food quality has declined compared to the previous year: red fish is no longer served at all (neither at breakfast nor dinner), and meat other than stewed varieties is inconsistent — mostly chicken and turkey. Some drinks at the bar regularly run out.

At one hotel the food variety is broad — even when the menu feels repetitive, there is always something new to find. However, when the hotel is fully booked, queues at mealtimes are common.

At one hotel, food is modest on regular days, but on evenings with live music or shows the spread improves significantly — grilled trout and sushi are served. On ordinary days the meat options are limited to meatballs and chicken in sauce.

At one smaller hotel the food is simple but always fresh. Notably, the staff and the hotel owner dine in the same restaurant as guests. Over 8 days, fish was served grilled twice and once in rolls.

One hotel offers a wide meat and fish selection: veal, thin beef steaks, lamb on the bone, chicken prepared around ten different ways, sea bream, sea bass, salmon steaks, and steamed fish in sauce. Fruit (nectarines, peaches, apricots) tends to be hard and unripe. Cheesecake stands out among the desserts. The best coffee is at the pastry shop, open 14:30–17:00. Ice cream is available almost all day.

Granada hotel (Okucular) receives high marks for food: red fish every other day, regular fish daily, varied meat dishes, and a wide dessert selection including cheesecakes, San Sebastián cake, and ice cream both in scoops and packaged. Service is polished and the dining area is clean.

One hotel offers round-the-clock food service — even late-night arrivals can get a full meal. Food quality is good and well-prepared. During the day, two separate snack spots operate: one serving shawarma, another pizza. Taking food for the journey before departure is allowed without issue, though official lunch boxes are not provided.

Reviews of the same hotel can vary widely — some guests praise the food while others find the selection lacking. If dining quality matters to you, it's worth looking for recent photos or videos from the hotel before booking.