Seraser Fine Dining

Seraser occupies a restored Ottoman mansion deep inside Kaleiçi, the old city walls. The building dates to the 17th century and retains the original courtyard with a central fountain that is the restaurant's signature seating area. The restaurant is part of the Tuvana Hotel complex and opened as a serious fine-dining room in 2015; it was included in the inaugural 2024 Michelin Turkey Guide as a Recommended restaurant.

Chef Kerem Soy cooks a Mediterranean fine-dining programme with a Turkish ingredient base. The tasting menu rotates roughly every six weeks; signatures across seasons include a Levantine-inspired lamb with pomegranate glaze, a sea bass ceviche with preserved lemon, a duck breast with smoked aubergine purée and sumac, and a closing baklava with Antep pistachio mousseline that is one of the finest dessert plates in Turkey. The format is a five- or seven-course tasting; à la carte is not offered at dinner.

The dining room is split between the interior Ottoman rooms (wood panelling, vaulted ceilings, restored original plasterwork) and the courtyard. The courtyard is the preferred seating in the May–October season; the interior rooms are the atmospheric choice for winter evenings. Service is led by director Cem Akçay, formerly of the Ciragan Palace Kempinski in Istanbul, and the wine list is the strongest in Antalya — 400 labels with particular depth in Turkish producers.

Tasting menus are ₺2,800 for five courses, ₺3,600 for seven, pairings +₺1,200. The restaurant does not offer lunch; dinner service is 7pm–11pm. Service is included; round up 5%.

Seraser is the Antalya proposal restaurant. The Ottoman courtyard, the fountain, the candlelight — every physical element is cinematic, and the seven-course tasting means the evening stretches long enough for the moment to happen organically. Reserve the courtyard fountain table for the 8pm sitting; the string-lit trees above the courtyard are the photo everyone remembers.