Kalamar — The Jewel of the Aegean

Few starters disappear as fast as a plate of golden kalamar tava. Squid is the backbone of the Turkish meze table — affordable, sustainable and irresistible when done right.

In the Mediterranean

Squid are short-lived, fast-growing and abundant along the Turkish coast, which makes them one of the most responsible seafood choices you can make. They are caught at night by lampara boats using small nets.

Flavour & Texture

Mildly sweet, clean and tender when cooked briefly. The golden rule with squid is simple: cook it fast or cook it long — anything in between turns it rubbery.

How we serve it at Antalya Balik

• Kalamar tava — rings in a light, crisp batter with tarator sauce.
• Dolma — tubes stuffed with spiced rice and herbs, braised.
• Izgara — whole tubes grilled fast over charcoal, dressed with olive oil and lemon.