Datça's kitchen rests on three things: honey, almond and fish. The peninsula's own herbs, olive oil and endemic almond all reach the table, with fish by the sea, breakfast in the villages and lokantas in town. This guide covers what to eat, where to eat it, and what the season changes.
Where the Aegean meets the Mediterranean, grouper, sea bass, bream and sardines top the list. Not everything on the menu came in that morning, so ask what arrived fresh today.
Marinated in olive oil and lemon, then grilled over charcoal, octopus is close to a signature dish here. Almost every waterfront kitchen serves it.
Fried calamari, grilled sardines and prawn casserole disappear fastest at an evening table. A cold meze plate alongside works well.
Sea bass fillet finished with roasted almonds. The peninsula's endemic Nurlu almond adds crunch without overpowering the fish.
Chunks of fresh almond go straight into the mince. It is at its best in late spring and early summer, while the almonds are still green.
A pudding cooked with almond milk, served under orange sauce and crushed almonds. Light enough for a summer evening.
Almond macaroons, almond lokum, marzipan and almond halva fill the shop windows in town. They are also the most popular gifts to take home.
Local greens such as kayakoru arrive as meze with olive oil and lemon. Which herb reaches the table depends on the season, so it is worth asking.
Delicate courgette flowers filled with rice. The season is short, so order it when you see it on the menu.
Artichoke, green beans, borlotti and samphire cooked in the peninsula's own olive oil. On hot days they often replace a main course.
Honey, almond and fish are known here as the three Bs. Honey turns up at breakfast, in desserts, and even in dishes like calamari with honey and almonds.
Village cheese, homemade jams, olives and almonds on one long table. The garden places in the villages are calmest early in the morning.
Cheese, spinach or wild herb gözleme is still rolled by hand at small places along the village roads. Ayran or tea alongside is the classic pairing.
A local loaf made half from wholewheat and half from white flour. The best plan is to catch it fresh out of the oven in Reşadiye.
Goat milk ice cream, especially the honey and almond version, is the most sought after sweet here. Easy to find in town on an evening walk.
The local soda comes plain and in an almond version, on shop shelves and in restaurant fridges. A lifesaver at midday.
Turkish coffee made with almond. The coffee houses in town usually serve it with an almond cookie on the side.
Brewed from the wild mint that grows across the peninsula. It has a spiced aroma and is usually drunk after a meal.
Rakı is the classic companion to a fish table, and wines produced on the peninsula have found their way onto menus in recent years.
The places lining Kumluk beach in the centre sit right on the water and face the sunset. Menus here lean towards fish and meze.
Courtyard tables between the stone houses make for a quieter, more atmospheric evening. It is 3 km from the centre, a little far to walk.
The beach places in the Three Beauties serve lunch and dinner through the summer. Most of them close out of season.
The lokantas in town serve home cooking, olive oil dishes and a hot dish of the day. The most practical option at lunch.
In high season, an evening table by the sea needs booking ahead. Calling on the day is often too late.
Fish changes with the season while menus often stay the same. Asking what came in today usually brings a better and better priced plate.
Most places in the bays open between June and September. From November to March, the centre and Eski Datça hold nearly everything that stays open.
Some small places in the villages and bays take cash only. Picking up some cash before leaving the centre makes things easier.