Kalkan Aubergine Restaurant

Head chef and proud owner of Aubergine since 1996, Mehmet Bilgiç has an impressive culinary background. Having worked in the restaurant business for more than 20 years, his love of cooking has taken him outside Turkey to some of the finest restaurants in Europe. Here he gained an extensive knowledge of French and Italian cooking which he has combined with traditional Turkish cooking methods to create a more healthy and varied menu of new and traditional dishes.

Assisted by first chef Tuncer and second chef Mustafa, both of whom have over 10 years experience, Mehmet and his team invite you to share in the pleasure of Aubergine’s unique menu of Turkish and Mediterranean cuisine, at what is now widely regarded as one of the finest restaurants in the Antalya region.

Our menu offers a variety of freshly caught fish and seafood, meat, poultry and vegetable dishes all made using only the finest quality of local produce, most of which is organically farmed. Likewise, our wine list includes a wide selection of fine wines from various regions of Turkey and beyond.

It is said that the simplest thing in the world is to prepare baked aubergine stuffed with onions, garlic, tomatoes and sweet peppers. Yet, when the Priest, whose wife created this dish, first tasted it, he fainted! Hence, this famous Turkish dish is called “The Priest Fainted” or “Imam bayıldı” and became the inspiration for our restaurant’s name, Aubergine. (Turkish : Patlıcan)

Open all year round (indoor restaurant with two open fire places for the winter), Aubergine is located on the Marina promenade with waterside views across the harbour. At Aubergine, all our dishes are freshly prepared and cooked to order. During our peak time 8.00 pm to 9.30 pm, we therefore ask that you please allow a little more time for your meal to arrive. Alternatively, we recommend making a reservation for early or later in the evening.