Gazetta Brasserie

Gazetta occupies a restored Ottoman stone-walled building in the heart of 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 ₺480–780; secondi ₺850–1,400; full dinner with a bottle of wine runs ₺1,100–1,800 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.