Antalya

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.

Antalya Restaurant is not a vegan or vegetarian venue, though the menu includes several vegan-friendly starters: Humus, Tabule, Kisir, Imam Bayildi, Acili Ezme, Yaprak Sarma, Babaganoush, Lentil Soup, and Falafel, along with a Vegetable Spaghetti or Penne option. Staff can modify dishes on request. The kitchen is shared and handles meat, fish, and dairy throughout, so cross-contact is a risk. Vegan options are limited to those starters and a single pasta dish, as all mains are meat, chicken, seafood, or cheese-based.

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.

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

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.