Datça Cuisine: Wild Herbs, Datça Almonds and Local Flavours

Where the Aegean meets the Mediterranean, Datça leaves a lasting impression with its light yet satisfying cuisine. Local produce, fresh herbs and olive oil are at its heart.

Aegean Herbs Wild fennel, chicory, mallow, golden thistle… In spring the market fills with fresh herbs, each served with lemon, garlic and Datça olive oil.

Datça Almonds Thin-shelled and intensely aromatic, Datça almonds are world-famous — the star of everything from honey-almond ice cream and almond paste to almond köfte and desserts.

Olive-Oil Dishes and Stuffed Zucchini Flowers Zucchini flowers picked in the morning are filled with a rice-and-herb stuffing and cooked in olive oil — one of the Aegean's most elegant dishes.

Seafood Fresh fish and seafood at the seaside spots; a Datça classic against the sunset.

The Breakfast Table Here, mornings begin with fresh produce from the garden, homemade jams, olives and local cheeses. You'll find Datça's flavours at their freshest on your table.