Shane visits Fethiye, an English tourist haven, to see whether local Turkish food culture has survived the onslaught of mass tourism.
3 Jul 2014 - 5:29 PM  UPDATED 15 Jan 2017 - 11:01 PM

Shane visits Fethiye – it has always been one of Turkey’s most fertile and ecologically diverse regions. Today, it’s ground-zero for every English tourist seeking to escape the British climate. Shane wants to see what’s going on beyond the beach bars and the bikini-clad tourists who flock to this impossibly picturesque seashore. Has the local cuisine – celebrated for thousands of years for its creative use of the peerless fresh produce and wild ingredients – been swamped by a glut of cheeseburgers, French fries and warm lager?



Duck and mushroom gözleme 

Smoked trout tarhana 

Pumpkin, Turkish delight and tahini ice-cream