Gazetta Brasserie

Gazetta occupies a restored Ottoman stone-walled building in Kaleiçi, one block back from the harbour edge. The restaurant opened in 2017 and has become the favoured dinner spot for Antalya's creative class. Architects, film producers, the crew of the Antalya Golden Orange Film Festival during the October week. The interior preserves the original stone walls and exposed beams; the small outdoor terrace is set against a courtyard wall with bougainvillea.

The menu is Italian-brasserie with Turkish produce inflections. The pasta is made in-house daily: the lamb-ragù pappardelle, the cacio e pepe with a shaving of Antep pistachio, and the signature black-ink spaghetti with local calamari are the fixtures. The pizza programme runs from a proper Naples-style margherita through to a white pizza with figs and pastırma that is a local favourite. Mains include a slow-braised osso buco with saffron risotto and a veal saltimbocca with sage.

The wine list is short (80 labels) but well-chosen. The Italian selection is genuinely Italian rather than Turkish-bottled-as-Italian, and the Turkish producers are the small natural-wine makers (Gelveri, Paşaeli, Gordias) rather than the large domestic labels. Service is relaxed and young; the restaurant's typical dinner soundtrack leans Italian jazz rather than Turkish pop.

Pasta mains are ₺480 to 780; secondi ₺850 to 1,400; full dinner with a bottle of wine runs ₺1,100 to 1,800 per person. The restaurant offers a daily set lunch at ₺550 for two courses. Service is included.

Gazetta is the Antalya team dinner for groups of four to eight. The stone-walled dining room is intimate enough to actually converse, the Italian format is predictable for international guests, and the price point is substantially below the fine-dining rooms without compromising on the kitchen's ambition. For a closing-of-quarter team dinner or a casual onboarding meal, it is the best-balanced option in the old town.