April in Turkish gastronomy is the transition from winter's "warming" cooking to the light dishes of spring. The main stage for this shift is the meze table, and in Alanya right now is the best time to try the seasonal newcomers.
The first meze of April is yaprak sarma. Young grape leaves with herbs, lemon, and olive oil. It takes literally five minutes to make, but it calls for young leaves specifically — the season runs until the end of May.
Acılı ezme is refreshed with fresh peppers and tomatoes from the spring greenhouses. In April this classic is especially vivid — spicy, juicy, with the scent of fresh cilantro.
April's fish meze is lakerda. This is cured tuna with lemon and olive oil. The season for young lakerda runs March through May, and in Alanya it's best prepared in the fish restaurants of the harbour.
Don't miss haydari with young herbs. Yogurt, garlic, green pepper, mint — the April version is especially fragrant.
The best spots for spring meze in Alanya: Sofra Restaurant in the Kestel district, Şehir Lokantası in the old town, and Mola Restaurant on Damlataş street. Order a set of 5–7 meze for two and, without fail, chilled rakı.