What to eat in Antalya?

Truly on another level, the mussels are incredibly fresh and firm. The mussels are neither too big nor too small, the seasoning is perfectly balanced, and the rice is cooked just right. I loved it!

The shredded phyllo dough inside was delicious, and the fresh onion and arugula sauce complemented it perfectly. The potatoes were nicely fried. However, in my opinion, the bread was both the highlight and the completely unnecessary part of the meal. It was very soft, almost undercooked. I don't think it had any redeeming qualities.

A delightful summer-style kokoreç (lamb intestine dish) served between standard market bread, with an old-fashioned, charcoal-grilled flavor. Not overwhelmed with spices; the spices used aren't in powder form. I liked the kokoreç.

A dessert whose name itself is unpleasant, and whose recipe could easily be summarized by its name. I don't think it was necessary; the ice cream was fine.

The lasagna with soy bolognese sauce didn't seem much different from the one with minced meat. Or maybe I'm just thinking that because I haven't eaten a particularly good lasagna yet. The only difference here was the flavor of the parmesan and mozzarella. Otherwise, it was a standard lasagna.

I already love this rice noodle thing, and this was a beautifully cooked example. The tenderness of the vegetables and the tenderness of the noodles were similar, which I liked. The touches I added with the lime that came with it were also nice.