About Us TURSAB 8607 Member Call & Text: +90 544 920 83 75 [email protected]
English Español Português Italiano Deutsch Français Korean Russian
Aegean Mezes, Olive Oil, Herbs & Shared Tables

İzmir Meze Culture – A Guide to the Aegean Table

Discover one of the most beautiful traditions of İzmir cuisine,
where seasonal vegetables, wild greens, seafood and olive oil are made for sharing.

Discover İzmir Mezes

İzmir Meze Culture – Discover the Aegean Table

Few culinary traditions explain İzmir and Türkiye's Aegean coast as beautifully as the meze table. Instead of building a meal around a single dish, meze brings many small plates together so that different flavours, ingredients and textures can be shared across the table.

In İzmir, meze is closely connected with the ingredients of the surrounding landscape. Olive oil, wild Aegean herbs, artichokes, aubergines, peppers, yoghurt, seafood, lemon and seasonal vegetables appear in countless combinations.

The selection changes according to season. Spring may bring tender greens and artichokes, while summer tables become colourful with tomatoes, aubergines, peppers and refreshing yoghurt dishes. Along the coast, seafood adds another dimension through octopus, shrimp, calamari and other delicacies.

But meze culture is about more than food. It represents sharing, conversation, hospitality and taking time over a meal. From İzmir city to Urla, Çeşme, Foça and Sığacık, the Aegean meze table remains one of the most enjoyable ways to experience the region.

Seasonal Mezes

Menus change with fresh herbs, vegetables, seafood and ingredients available throughout the year.

Olive Oil

Extra virgin olive oil is one of the defining ingredients connecting almost every part of the Aegean table.

Wild Greens

Radika, deniz börülcesi and numerous seasonal herbs bring freshness and distinctive flavours.

Made for Sharing

Several small dishes are placed at the centre so everyone at the table can taste and share.

Know Before You Order

İzmir Meze Culture – Quick Facts

Essential information for discovering one of the most characteristic traditions of Aegean cuisine.

📍

Region

İzmir lies at the heart of Türkiye's Aegean food culture, where olive oil, vegetables and seafood dominate the table.

Open İzmir on Google Maps
🫒

Essential Ingredient

Olive oil is fundamental to Aegean mezes, especially vegetable dishes and seasonal greens.

🌿

Aegean Speciality

Wild and cultivated herbs are among the most distinctive features of İzmir's meze culture.

🍽️

Dining Style

Mezes are generally placed in the centre of the table and shared slowly between everyone.

Centuries Around the Aegean Table

The Story of Meze Culture in İzmir

Geography, agriculture, migration and İzmir's cosmopolitan history all contributed to an extraordinarily varied shared-table tradition.

İzmir has been a meeting point between the Anatolian interior and the Aegean Sea for centuries. Its markets, harbour and surrounding agricultural districts brought together vegetables, olive oil, herbs, grains, dairy products and seafood.

The wider Aegean world was also home to diverse communities whose culinary traditions interacted over generations. Turkish, Greek, Cretan, Sephardic, Levantine and Balkan influences all became part of the broader food landscape of İzmir and western Anatolia.

Instead of producing one fixed collection of dishes, this history created a style of eating built around seasonal ingredients and numerous small preparations.

Olive-oil dishes known broadly as zeytinyağlılar became particularly important. Vegetables could be gently cooked in olive oil and served at room temperature, making them ideal companions to salads, herbs, yoghurt dishes and seafood.

İzmir's extraordinary variety of edible Aegean greens added another layer. Leaves and herbs gathered or cultivated according to season could be boiled, sautéed or dressed simply with olive oil and lemon.

Today, the meze table continues to evolve. Traditional vegetable dishes sit beside contemporary interpretations, yet the fundamental idea remains unchanged: many flavours, one table and plenty of time to share them.

Essential Flavours of the Aegean

Classic Mezes to Try in İzmir

Every restaurant has its own selection, but several dishes capture the vegetable-rich character of the İzmir and Aegean table particularly well.

Deniz Börülcesi

Salty coastal samphire is usually dressed with olive oil, lemon and garlic for an exceptionally fresh Aegean meze.

  • Main Ingredient: Samphire
  • Style: Cold meze
  • Character: Salty and fresh

Radika

Wild or cultivated bitter greens are gently cooked before being dressed with good olive oil and fresh lemon.

  • Main Ingredient: Aegean greens
  • Style: Cold
  • Character: Pleasantly bitter

Fava

A smooth broad-bean purée traditionally enriched with olive oil and commonly finished with dill or onion.

  • Main Ingredient: Broad beans
  • Style: Cold meze
  • Character: Smooth and delicate

Zeytinyağlı Enginar

Artichokes prepared with olive oil are one of the clearest expressions of İzmir's spring vegetable cuisine.

  • Main Ingredient: Artichoke
  • Season: Especially spring
  • Character: Fresh and vegetal

Şakşuka

Fried vegetables, particularly aubergine and peppers, are served with a flavourful tomato-based sauce.

  • Main Ingredient: Aubergine
  • Style: Cold or room temperature
  • Character: Rich and savoury

Haydari

Thick yoghurt combined with herbs and seasonings creates a cooling contrast to vegetables, seafood and hot appetisers.

  • Main Ingredient: Yoghurt
  • Style: Cold meze
  • Character: Creamy and refreshing
Many Plates, One Meal

Understanding the İzmir Meze Table

Meze is not simply a collection of appetisers eaten quickly before the main course. A carefully chosen selection can become the heart of the entire meal.

The pleasure comes from combining contrasting flavours and textures: something creamy beside something acidic, a bitter herb beside a sweet vegetable, seafood beside olive-oil dishes and hot plates beside refreshing cold mezes.

Cold Mezes

Vegetables, herbs, yoghurt dishes, purées and salads usually form the foundation of the table.

Seasonal Greens

Aegean herbs and vegetables change through the year, making every season slightly different.

Seafood Mezes

Octopus, shrimp and other seafood preparations connect the meze table directly with the Aegean coast.

Hot Mezes

Calamari, shrimp and warm vegetable dishes may arrive after the cold selection.

Fresh Bread

Bread is essential for enjoying dips, olive oil, yoghurt dishes and the sauces left on the plates.

Sharing

Mezes belong in the middle of the table, encouraging everyone to taste several different dishes.

The Foundation of Aegean Cooking

Olive-Oil Mezes – Zeytinyağlılar

Olive oil is central to İzmir cuisine. Many vegetables are cooked gently with it and served cool or at room temperature, allowing their natural character to remain the focus.

Zeytinyağlı Enginar

Artichoke hearts cooked with olive oil and vegetables are a celebrated springtime dish.

Zeytinyağlı Fasulye

Green beans cooked slowly with tomato and olive oil create a classic summer preparation.

Barbunya Pilaki

Borlotti beans cooked with olive oil, carrot, onion and tomato offer a hearty but refreshing cold dish.

Stuffed Vegetables

Peppers, vine leaves and other vegetables may be filled with rice, herbs and seasonings.

Aubergine Dishes

Aubergine appears in numerous preparations accompanied by tomato, peppers, herbs and olive oil.

Seasonal Vegetables

The finest selection often depends on what local markets provide at that particular time of year.

The Wild Side of the Aegean Table

Aegean Herbs & Greens as Meze

One of the features that makes İzmir's food culture particularly distinctive is its enthusiasm for otlar – the many edible greens and herbs associated with western Anatolia.

Preparation is often deliberately simple. Greens may be boiled briefly or sautéed and then dressed with olive oil, lemon and occasionally garlic.

Radika

Pleasantly bitter greens dressed with olive oil and lemon are one of the most recognisable Aegean preparations.

Deniz Börülcesi

Coastal samphire introduces a naturally salty flavour that pairs beautifully with seafood.

Şevketi Bostan

A prized Aegean plant with a distinctive flavour that may appear in both vegetable and meat preparations.

Mixed Aegean Herbs

Restaurants may offer several different local greens depending on season and availability.

Simple Dressing

Good olive oil and fresh lemon are often all that delicate herbs require.

Seasonal Eating

The selection changes naturally throughout the year rather than remaining identical every season.

Cool, Creamy & Refreshing

Yoghurt-Based Mezes in İzmir

Yoghurt provides an important contrast to the olive-oil vegetables, herbs and seafood surrounding it. Garlic, herbs, roasted vegetables and spices can transform yoghurt into numerous different mezes.

Haydari

Thick strained yoghurt with herbs and seasonings creates one of Türkiye's best-known cold mezes.

Havuç Tarator

Cooked or sautéed carrot combined with yoghurt creates a gently sweet and creamy dish.

Kabak Tarator

Courgette and yoghurt make a particularly refreshing vegetable meze for warm Aegean evenings.

Yoğurtlu Patlıcan

Smoky or cooked aubergine combines beautifully with garlic yoghurt.

Atom

Thick yoghurt accompanied by hot dried peppers offers a more intense and spicy flavour.

Garlic Yoghurt

Garlic yoghurt appears alongside many vegetables and provides balance to richer fried dishes.

From Market Stall to Meze Plate

Vegetable Mezes of the Aegean

The vegetable diversity of western Türkiye gives İzmir meze culture much of its colour. Tomatoes, peppers, courgettes, aubergines, beans and artichokes can all become the centre of a dish.

Şakşuka

Fried aubergine and vegetables are served with a tomato-based sauce for a rich Mediterranean-style dish.

Köz Patlıcan

Fire-roasted aubergine develops a smoky flavour that works wonderfully in salads and purées.

Roasted Peppers

Sweet peppers may be peeled, dressed with olive oil and garlic and served cold.

Artichokes

İzmir and especially the Urla Peninsula have a particularly strong relationship with seasonal artichokes.

Stuffed Vegetables

Rice, herbs and seasonings transform peppers, leaves and flowers into delicate shared dishes.

Tomato Salads

Ripe tomatoes with olive oil and fresh herbs provide a simple but essential summer flavour.

Where the Meze Table Meets the Aegean Sea

Seafood Mezes in İzmir

Along the İzmir coast, seafood and meze naturally belong together. Cold seafood salads and hot appetisers can create a bridge between vegetable mezes and a fresh fish main course.

Ahtapot Salatası

Tender octopus dressed with olive oil, acidity and fresh ingredients is a classic coastal choice.

Izgara Ahtapot

Grilled octopus adds smoke, texture and a warm seafood element to the table.

Kalamar Tava

Crisp fried calamari is one of the most familiar hot seafood appetisers in Türkiye.

Izgara Kalamar

Grilling allows calamari to remain lighter while taking on flavours from the fire.

Karides

Shrimp can appear chilled, sautéed or served sizzling as a hot seafood appetiser.

Seasonal Seafood

The best seafood additions depend on season, freshness and what reaches the restaurant that day.

From Cold Plates to the Kitchen

Hot Mezes to Add to the Table

Once the cold dishes have been chosen, one or two warm plates can introduce different aromas and textures before the main course.

Kalamar Tava

Fried calamari combines a crisp coating with tender seafood and is ideal for sharing.

Karides Güveç

Shrimp may arrive hot in a small casserole dish with butter, vegetables and seasonings.

Grilled Octopus

Charred edges and tender seafood create one of the most memorable warm additions to a coastal table.

Fried Vegetables

Aubergines, courgettes or peppers can appear warm with yoghurt or tomato-based accompaniments.

Cheese Dishes

Warm cheese preparations can provide richness between lighter vegetable mezes.

Today's Special

Asking what the kitchen recommends can reveal dishes that do not appear permanently on the menu.

Let the Season Build the Table

Seasonality in İzmir Meze Culture

A genuine Aegean table should never look exactly the same throughout the entire year. The ingredients available in markets change continuously, and the meze selection traditionally follows them.

Spring

Artichokes, tender herbs and fresh greens become some of the most exciting ingredients of the year.

Summer

Tomatoes, peppers, aubergines, courgettes and refreshing yoghurt dishes dominate colourful tables.

Autumn

Changing vegetables and herbs create a transition toward deeper and more earthy flavours.

Winter

Leafy greens, legumes and robust vegetable preparations become particularly comforting.

Seafood Seasons

Fish and seafood choices also change according to availability and fishing conditions.

Ask What's Seasonal

Instead of ordering only familiar dishes, ask which mezes are particularly good that day.

Eating Like a Local

How to Order Meze in İzmir

Many traditional restaurants make choosing mezes part of the experience. You may select from the menu, from a refrigerated display or by listening to the dishes explained at the table.

Mezeler nelerdir? “What mezes do you have?”
Bugün ne önerirsiniz? “What do you recommend today?”
Mevsimlik ne var? “What is seasonal?”
Bir deniz börülcesi lütfen. “One portion of samphire, please.”
Bir fava lütfen. “One portion of fava, please.”
Acılı mı? “Is it spicy?”
Yoğurtlu mu? “Does it contain yoghurt?”
İçinde ne var? “What is in it?”
Fiyatı nedir? “What is the price?”
Finding the Right Balance

How to Build an Aegean Meze Table

The most enjoyable table usually combines contrasting dishes rather than ordering many plates with similar flavours.

Start with Greens

Choose radika, deniz börülcesi or another seasonal herb to introduce freshness.

Add Olive Oil

An artichoke, bean or vegetable dish brings the unmistakable character of Aegean cooking.

Add Something Creamy

Fava, haydari or another yoghurt-based dish creates contrast.

Add Something Smoky

Roasted aubergine or peppers introduce deeper flavours.

Add Seafood

Octopus, calamari or shrimp work especially well when dining near the coast.

Finish with a Hot Meze

One warm dish can add another texture without overwhelming the table.

Know Before Ordering

Understanding Meze Portions & Prices

Mezes are generally ordered as individual shared plates. Because each plate may appear small, it is easy to order more than the table actually needs.

Order Gradually

Begin with a manageable selection and add more dishes later if necessary.

Shared Portions

Mezes are normally intended to be tasted by several people rather than eaten individually.

Check Prices

Look at the menu or ask the price when selecting dishes from a display.

Seafood May Cost More

Seafood mezes and hot seafood appetisers may be priced differently from vegetable dishes.

Seasonal Specials

Some dishes may change according to market prices and availability.

Balance the Table

A carefully chosen smaller selection is often more satisfying than ordering every available dish.

Follow the Aegean Table

Where to Experience Meze Culture Around İzmir

Meze culture extends across İzmir Province, from urban restaurants and historic neighbourhoods to fishing towns and peninsula destinations.

İzmir City

Traditional and contemporary restaurants provide easy access to an enormous range of Aegean dishes.

Güzelbahçe

Seafood restaurants along the coast combine mezes with fresh fish and a relaxed seaside atmosphere.

Urla

One of İzmir's most exciting culinary areas, combining local vegetables, olive oil, seafood and contemporary gastronomy.

Çeşme

Summer dining culture brings mezes, seafood and local ingredients together around the peninsula.

Foça

A historic fishing town where the harbour provides a natural setting for seafood and Aegean mezes.

Sığacık

Local producer culture, seafood and a relaxed harbour atmosphere make Sığacık particularly appealing to food travellers.

Taste İzmir Like a Local

Tips for Enjoying Meze in İzmir

Ask What's Seasonal

The most interesting plate may be something available for only a short period of the year.

Look at the Display

If the restaurant has a meze counter, take time to see the dishes before ordering.

Mix Different Styles

Combine herbs, vegetables, yoghurt, olive-oil dishes and seafood rather than choosing similar plates.

Don't Order Too Much

Small plates add up surprisingly quickly when several arrive together.

Try the Greens

Seasonal Aegean herbs are among the easiest ways to discover something genuinely regional.

Choose Good Olive Oil

Excellent olive oil transforms even the simplest boiled greens or vegetables.

Add Seafood by the Coast

Octopus, calamari or shrimp can complete the table beautifully in coastal areas.

Take Your Time

Meze culture makes most sense when the meal is allowed to unfold slowly.

A Table That Explains İzmir

What Meze Reveals About İzmir Food Culture

The meze table brings together many of the elements that define İzmir cuisine: seasonality, olive oil, fresh produce, coastal ingredients, simplicity and sharing.

Seasonality

Ingredients follow the natural rhythm of the fields, markets and Aegean coast.

Olive Oil

The defining fat of western Anatolian cuisine links vegetables, salads and herbs together.

Vegetable Culture

Vegetables can become the central attraction rather than merely an accompaniment.

Coastal Influence

Fish and seafood enrich the table throughout İzmir's coastal communities.

Sharing

Food belongs in the middle of the table rather than remaining confined to individual plates.

Conversation

Meze encourages a slower style of dining in which eating and socialising become inseparable.

Markets, History & Aegean Flavours

Build Meze into an İzmir Food Day

A traditional meze dinner can become the finale to a full day discovering İzmir's markets, waterfront and culinary traditions.

Morning Begin around Konak Square and İzmir Clock Tower
Late Morning Explore Kemeraltı Bazaar and discover spices, vegetables and traditional foods
Lunch Try one of İzmir's famous local dishes or street foods
Afternoon Walk through Alsancak and along the Kordon waterfront
Before Dinner Choose an Aegean restaurant and look through the day's meze selection
Cold Mezes Choose seasonal greens, vegetables, fava and a yoghurt dish
Hot Meze Add calamari, shrimp or another warm speciality
Evening Enjoy the table slowly before finishing with a walk beside the Aegean
Follow the Flavours of the Aegean

An İzmir Meze & Food Route

Travellers particularly interested in regional cuisine can turn the meze table into part of a wider journey through İzmir Province.

İzmir City

Explore Kemeraltı, traditional markets, the Kordon and the city's extensive restaurant culture.

Güzelbahçe

Combine seafood with mezes and coastal dining close to central İzmir.

Urla

Discover olive oil, artichokes, seasonal vegetables and one of Türkiye's most exciting culinary scenes.

Çeşme

Combine beaches and historic streets with seafood, vegetables and long Aegean dinners.

Foça

Enjoy mezes beside a fishing harbour in one of İzmir's most atmospheric coastal towns.

Sığacık

Discover producer markets, local ingredients and relaxed food culture around the historic harbour.

More Than Small Plates

Why Meze Matters to İzmir Cuisine

Meze expresses one of the central ideas behind Aegean food: the meal should reflect the landscape, the season and the people sharing the table.

Agricultural Heritage

Vegetables, olives, herbs and legumes connect the table directly with the productive landscapes surrounding İzmir.

Coastal Heritage

Seafood gives the shared table another identity in towns facing the Aegean.

Seasonal Cooking

Traditional dishes change naturally throughout the year.

Cultural Exchange

Generations of interaction around the Aegean contributed to a remarkably diverse regional cuisine.

Social Dining

Sharing plates transforms a meal into a collective experience.

Living Tradition

Meze culture remains vibrant in homes, markets, neighbourhood restaurants and contemporary kitchens.

Explore the İzmir Table

Other İzmir Foods to Discover

Understanding meze opens the door to İzmir's wider food culture. Continue exploring the region through its vegetables, herbs, seafood, street foods and desserts.

İzmir Aegean Herbs

Discover the remarkable edible greens and plants that form one of the foundations of Aegean cuisine.

Deniz Börülcesi

Explore one of the most recognisable coastal mezes of western Türkiye.

Radika

Discover bitter Aegean greens traditionally dressed with olive oil and lemon.

Şevketi Bostan

Meet one of the most distinctive plants associated with İzmir and Aegean cooking.

Artichoke Dishes

Discover İzmir's strong springtime enginar tradition, particularly around Urla.

Stuffed Zucchini Flowers

Delicate flowers filled with fragrant rice and herbs are a classic expression of Aegean cuisine.

İzmir Seafood

Explore the fresh fish, calamari, octopus and coastal traditions that naturally accompany the meze table.

İzmir Lokması

Finish your culinary journey with one of İzmir's most beloved traditional desserts.
Taste and Explore

Places to Combine with an İzmir Food Journey

A meze-focused culinary experience can easily be combined with İzmir's historic districts, markets, waterfront and coastal towns.

Kemeraltı Bazaar

Explore İzmir's historic commercial centre and discover the ingredients behind the city's food culture.

Kordon

Walk beside the Aegean before settling into a leisurely evening meal.

Urla

Combine markets, vineyards, olive groves, artichokes and one of Türkiye's most exciting culinary destinations.

Çeşme

Enjoy historic streets, beaches, marinas and the food culture of the western İzmir Peninsula.

Foça

Discover a beautiful fishing harbour where seafood and mezes feel perfectly at home.

Sığacık

Combine local producers, a historic fortified settlement and relaxed harbour atmosphere.

Useful Questions

Frequently Asked Questions About Meze Culture in İzmir

What is meze?

Meze refers to small dishes served for sharing. A meze table can include vegetables, herbs, yoghurt dishes, seafood, dips, salads and hot appetisers.

Is İzmir famous for meze?

Yes. İzmir's strong Aegean culinary traditions, olive-oil culture, seafood and extraordinary variety of vegetables and herbs make mezes an important part of local dining.

What are the best mezes to try in İzmir?

Good choices include deniz börülcesi, radika, fava, haydari, artichokes, şakşuka and seasonal Aegean greens, together with seafood mezes along the coast.

What is deniz börülcesi?

Deniz börülcesi is samphire, a naturally salty coastal plant commonly served with olive oil, lemon and garlic.

What is radika?

Radika is a pleasantly bitter green traditionally boiled or blanched and served with olive oil and lemon.

What is fava?

Fava is a smooth broad-bean purée usually prepared with olive oil and often garnished with dill or onion.

What is haydari?

Haydari is a thick yoghurt-based meze seasoned with herbs and other flavourings.

What is şakşuka?

Şakşuka is a vegetable dish commonly made with fried aubergine and peppers accompanied by a tomato-based sauce.

Are İzmir mezes vegetarian?

Many traditional Aegean mezes are based entirely on vegetables, herbs, legumes or yoghurt, although seafood and other non-vegetarian options are also common.

Is olive oil important in İzmir cuisine?

Extremely. Olive oil is one of the defining ingredients of western Türkiye and plays a major role in vegetable dishes, salads and Aegean greens.

What are zeytinyağlı dishes?

Zeytinyağlı dishes are foods prepared with olive oil, particularly vegetables, legumes and stuffed dishes that are often served cool or at room temperature.

Does the meze selection change by season?

Yes. Seasonal vegetables, herbs and seafood are fundamental to traditional Aegean cooking, so the most interesting dishes change throughout the year.

What seafood mezes should I try?

Octopus salad, grilled octopus, calamari and shrimp dishes are popular choices in seafood restaurants along the İzmir coast.

Where should I eat meze in İzmir?

You can find excellent meze culture throughout İzmir city as well as coastal destinations such as Güzelbahçe, Urla, Çeşme, Foça and Sığacık.

Is Urla good for meze and Aegean cuisine?

Yes. Urla is particularly associated with olive oil, artichokes, vegetables, local produce and a dynamic contemporary culinary scene.

How many mezes should I order?

It depends on the number of diners and whether you plan to order hot dishes or a main course. Starting with a modest selection and adding more later is usually sensible.

Are mezes shared?

Yes. Mezes are generally placed in the centre of the table so that everyone can taste several different dishes.

What should I order with meze?

Fresh bread, salads, seasonal vegetables and seafood work naturally with an Aegean meze selection. A fresh fish main course is especially common at coastal restaurants.

What other İzmir foods should I try?

Try boyoz, gevrek, kumru, İzmir köfte, Tire köfte, Ödemiş köfte, lokma, seafood, stuffed zucchini flowers, artichokes and İzmir's remarkable range of Aegean herbs.

Capture the Aegean Table

Best Meze Photos in İzmir

Few subjects represent Aegean cuisine more beautifully than a colourful table filled with small plates, fresh herbs, vegetables, seafood and olive oil.

Full Meze Table

Photograph several different dishes together to capture the abundance and sharing that define meze culture.

Aegean Greens

Radika, deniz börülcesi and seasonal herbs provide vibrant natural colours and textures.

Artichokes

Spring artichoke dishes provide one of the most recognisable images of İzmir's vegetable cuisine.

Olive Oil

Close photographs of vegetables glistening with olive oil beautifully communicate the character of Aegean cooking.

Seafood Mezes

Octopus, calamari and shrimp introduce contrasting colours and textures to the table.

Sunset Table

A table of mezes beside the Aegean at sunset creates a perfect visual summary of İzmir's coastal lifestyle.


When photographing restaurant staff, market sellers, chefs or other diners, always ask permission before taking close portraits. The people preparing and serving these dishes are an essential part of İzmir's living culinary culture.

Taste the Aegean with Us

İzmir Meze & Culinary Experiences

Discover İzmir through markets, seasonal ingredients, olive oil, Aegean herbs, mezes, seafood and the traditions of sharing food around the table.

Private İzmir Food Experiences

Custom-designed private touring with professional guiding, comfortable transportation and flexible timing for travellers who want to understand İzmir through its markets, neighbourhoods and extraordinary Aegean food culture.

Explore İzmir's Aegean Food Coast

Extend your culinary journey through Urla, Çeşme, Foça and Sığacık, combining meze culture, local produce, seafood, olive oil, markets and spectacular coastal landscapes.