At Apollonium you have a choice of eating options, aside from self-catering - taking advantage of the abundant and easily found locally grown vegetables and freshly-caught fish - with Turkish and international food served at the Byblos Restaurant, as well as snack bar outlets and a BBQ area. In addition to the many activities available, there is a live entertainment programme and disco. Away from the resort, nearby Akbuk has a pleasing choice of restaurants catering for European tastes, and others serving authentic Turkish food. Evenings are best enjoyed strolling the promenade to appreciate the beautiful views; those seeking a livelier nightlife might head for Dolphin Square in Altinkum.

Turkish cuisine is both tempting and tasty. Meze is a starter platter of cold and hot dishes. It is made up of small portions of Turkish delicacies including dips such as taramasalata; dolma - vine leaves and peppers stuffed with rice; filo pastry parcels with ingredients such as cheese, spinach, egg and minced meat; chicken, prawns and much else. It is best shared to leave room for what’s to come. Main course dishes are usually meat, fish or seafood, although vegetarians can usually find alternatives, one of the most delicious being imam bayildi (literally, the priest fainted): a dish of aubergine cooked in olive oil and stuffed with tomato and onions.  Kebabs are to Turkey what fish and chips are to Britain, being both popular and widely known. Lamb and chicken shish kebabs (meat threaded on skewers), Kofte, small lamb burgers, or Adana Kebabs, skewered lamb and peppers, are invariably good. Fish, such as turbot and sea bass, are simply grilled to bring out the best of their flavours. For those who can manage more than a piece of fresh fruit for dessert, Turkish cakes (baklava) are incredibly sweet and sticky, made up of filo pastry layers with pistachio nuts soaked in honey.

Turkish tea, or cay, is served black with lots of sugar and Turkish coffee is thick and sweet and can be ordered sade (plain), orta (with sugar) or sekerli (with lots of sugar), it is often served with a piece of Turkish delight (lokum) which comes in many delicate flavours including rose, lemon and pistachio. Tourist cafes will often serve the tea and coffee you are more used to on request.

Alcohol is widely available in tourist centres. Turkey’s traditional tipple is the aniseed-based raki. There are also pleasing varieties of red and white wine produced in Turkey, as well as beer and spirits.