Antalya

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Antalya Restaurant is not a vegan or vegetarian venue, but the menu has several vegan-friendly starters (Humus, Tabule, Kisir, Imam Bayildi, Acili Ezme, Yaprak Sarma, Babaganoush, Lentil Soup, Falafel) and a Vegetable Spaghetti/Penne option. Staff can modify dishes on request. The kitchen is shared and serves meat, fish, and dairy throughout, so cross-contact is a risk. Vegan options are limited to starters and one pasta dish; mains are all meat, chicken, seafood or cheese-based.

confidence 75% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

A dedicated Vegetarian Dishes section on the menu includes Moussakka, Halloumi & Spinach, Vegetarian Guvec, Imam Bayildi, Okra Stew, and Keskek, plus multiple cold and hot starters like Humus, Falafel, and Borek. Cheese and yoghurt appear in several of these. The kitchen is shared with meat and fish dishes, so cross-contact is possible. Pasta and salad sections also have vegetarian choices.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Several dishes contain nuts: Yaprak Sarma includes pine kernels; Icli Kofte contains walnuts; baklava and katmer desserts contain pistachio nuts; Poached Salmon Salad and Avocado Salad list walnuts. The menu does not mark nut-containing items (only a few carry an 'N' notation) and the kitchen is shared. Nut-allergic diners should communicate severity and ask about specific dishes.

confidence 55% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu is dairy-heavy: yoghurt is used in Cacik, Babaganoush, and multiple meat dishes (Lamb Iskender, Yogurtlu Adana, Chicken Iskender); cheese appears in Borek, Halloumi, Mozzarella salads, Vegetarian Moussakka, and Kunefe dessert. No dairy-free alternatives or markings were noted. A dairy-intolerant diner would need to ask staff to modify dishes and omit dairy components, as nothing is labelled dairy-free.

confidence 85% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

This is a traditional Turkish restaurant with a menu dominated by bread, wheat-based dishes (pide, borek, lahmacun-style items, bread with meze, pasta, bulgur in Kisir and Icli Kofte). No gluten-free alternatives, dedicated gluten-free items, or allergen marking for gluten are present on the menu. The kitchen is shared and uses wheat flour extensively. Not recommended for coeliac diners.

Honest caveat: Multiple bread, wheat, and pasta items throughout the menu; no GF alternatives or marked items.