Parlak Restaurant

Overview

Parlak Restaurant stands in the Zincirli Han, an old Ottoman han on the covered street across from the clock tower, at the top of Kaleiçi. Mustafa Parlak opened his kitchen in 1954, and his family, now in its third generation, still runs it. In 2026, it was recognized in the Gault & Millau guide for traditional cooking, for the third time.

The Story of Parlak Restaurant

Köfte and piyaz, 1954

Mustafa Parlak began with the classic pair of Antalya: grilled köfte with piyaz, the local white-bean salad. Over the years, chicken cooked over charcoal and turned by hand joined the menu, along with the slow pot dishes of Turkish home cooking.

Made by hand

Gülşen Hanım, the mother of the family, held that what the kitchen needs should be made by hand. So the family still makes its own tomato paste, pickles and erişte noodles, and it also prepares its own tripe and okra for the year. Today, the family still cooks with the recipes and methods inherited from Mustafa Parlak.

What to Eat at Parlak Restaurant

Start with the köfte and piyaz, or with a plate of chicken livers. Then order the charcoal chicken, the lamb şiş or the house İskender. For something lighter, the kitchen also grills sea bass and octopus. In the han, you can sit in the courtyard or in the bright hall inside.

Who Parlak Restaurant Suits

We suggest it for lunch at the end of a walk through Kaleiçi, or for a family dinner. It also suits anyone who wants to taste the everyday food of Antalya.

Our suggestion

Our Termessos and Kaleiçi tour ends in the old town, a short walk from the clock tower. So finish the day at Parlak with köfte and piyaz. For more tables in the city, read our Where to Eat in Antalya: Our Five Favorite Restaurants.

We reserve your table at Parlak Restaurant.

Updated: November 1, 2026.

Dining in Antalya with Us

Parlak pairs well with our Antalya food tour; choose your day and we will reserve the table.