What food is typically served at Turkish all-inclusive hotels?
Based on 1 discussion with 3 participants · Last activity: 10 days ago
TL;DR
Turkish all-inclusive hotels typically serve grilled fish and chicken, vegetables, Turkish baklava, and porridge at breakfast. Fish day happens once a week, and fruit selection is better in summer.
What the community said
In early June, the main restaurant regularly served lentil soup, chickpeas with vegetables, beans, pilaf, mashed potatoes, fresh vegetables, and fruit alongside the meat and fish; strawberries appeared only a few times.
10 days ago Lentil soup, chickpeas with vegetables, beans, strawberries
Reports for this season say the food is more modest than last year: there was no themed seafood dinner and no tuna was served. Guests did praise the beef in gravy and turkey prepared in several ways.
10 days ago Seafood dinner, tuna, beef in gravy, turkey
In addition to the main restaurant, the snack bar may serve daily fast-food style items such as shawarma, burgers, hot dogs, baked potatoes, and onion rings.
10 days ago Snack bar — shawarma, burgers, hot dogs, baked potatoes, onion rings
The lobby bar may offer late-evening desserts and drinks; guests specifically praise cheesecakes, fresh pastries, small cakes, as well as Turkish coffee and tea.
10 days ago Lobby bar — cheesecakes, pastries, Turkish coffee and tea until late
Breakfast can also include fritters, omelets, pancakes, and various cereals with milk.
10 days ago Breakfast — fritters, omelets, pancakes, cereals with milk
Lunch soups may include dishes familiar to Russian-speaking guests, such as cabbage soup with chicken, and the soups are described as mild rather than spicy.
10 days ago Lunch — cabbage soup with chicken
The outdoor grill serves two types of meat each evening — typically beef and chicken in various forms (minced, skewered, etc.) — plus white fish. Red fish appears on the grill roughly 4 times per week and once as a cold-smoked or salted sliced option. Spices, sauces, and herbs are always available separately.
10 days ago Evening grill — beef, chicken, white fish daily; red fish ~4 times a week
Cold-smoked red fish is available every evening at the cold appetiser station. A sauté of vegetables and seafood occasionally appears, though guests tend to pick out the seafood and leave the vegetables.
10 days ago Cold buffet — cold-smoked red fish every evening
At breakfast, standout items include fruit compotes (cherry, pear, peach), soft cheese, and a red fenugreek paste. A selection of cheeses, vegetables, and salads is also available, though the variety can vary with the season and hotel occupancy.
10 days ago Breakfast — fruit compotes, soft cheese, fenugreek paste
White fish (sea bass, dorade, trout) is served daily in various preparations: grilled, braised in sauce, or steamed/boiled. Trout and dorade alternate on different days. Crayfish are a rare treat — appearing roughly once every 12 days — and are gone within minutes.
10 days ago White fish daily; crayfish — roughly once every 12 days
Food quality and variety are noticeably season-dependent: peak season (July–August) offers a wider selection, while quieter periods see a reduced menu — fewer cheeses, salads, and sometimes no outdoor grill. During slower periods, turkey is the main meat; beef appears mixed with vegetables (~30% meat). One guest noted that over 23 dinners in a previous year, beef was served mainly as neck, oxtail, and tongue — no steaks.
10 days ago Food varies by season — peak (July–August) vs. low season
Dinner offers a wide selection: grilled meats, red fish, and a seafood mix. Chicken shashlik and wings are notably juicy. Rice/pilaf is fluffy and well-prepared. Mashed potatoes were reportedly disappointing.
10 days ago