Ravello Ristorante

Ravello Ristorante is Alanya's most serious Italian address. Opened in 2014 by an Italian-Turkish partnership and named after the cliffside Amalfi town, it runs out of a restored stone building two streets back from the western beach, with a long garden terrace shaded by olive trees.

The interior is a studied Italian-warm — exposed stone, iron lanterns, low candles, white napery. In summer, service is primarily in the garden; a retractable canopy handles the rare coastal shower. The music is quiet, the lighting flattering, and the tables spaced far enough apart to actually hear each other.

The kitchen is run by a chef trained between Sorrento and Istanbul. Pasta is made in-house — a delicate cacio e pepe, a properly built carbonara, a lobster tagliolini that is the most-ordered plate on the menu. The wood-fired oven produces strong Neapolitan-style pizza. The wine list is compact but intelligent: Tuscany, Piedmont, Sicily, and a handful of good Turkish whites.

A full dinner for two with a bottle of wine lands at 3,500–4,500 TRY. It is the Alanya restaurant most likely to be the exact room a diner was hoping for when they pictured dinner on the Turkish coast.

Ravello is the first-date room. It is quiet enough for conversation, photogenic enough to feel like an event, non-Turkish enough that a visiting partner feels pampered rather than lectured, and pitched at a price point that reads as effort without arrogance. The candlelit garden in high summer is, by local consensus, the prettiest early-evening dining in town.