Meyhane Culture in Kalkan: Rakı, Meze and Mediterranean Evenings

A meyhane in Kalkan is about more than food. It is the slow ritual of shared meze, a glass of rakı and hours of conversation under the bougainvillea of the old town, and it becomes one of the most memorable parts of any Kalkan holiday.

What is a meyhane?

The word comes from the Persian "mey" (wine) and "hane" (house). For centuries it has stood for the generous, sharing table culture of the Mediterranean and Aegean, and Kalkan's cool evenings and historic streets suit it perfectly.

Pairing rakı and meze

A good table is built on balance: begin with cold meze, move on to hot ones, then a main course.

• Cold meze: haydari, fava, aubergine salad, samphire, hummus.
• Hot meze: fried calamari, prawn casserole, spring rolls, Albanian-style liver.
• Main: grilled fish or lamb chops to finish.

Mix rakı one-third spirit to two-thirds water, and always add ice last so the aroma stays intact.

Enjoying meyhane at Salonika 1881

In the heart of Kalkan old town, Salonika 1881 carries a tradition dating back to 1881, with a table of more than 20 fresh meze, a wide rakı selection and char-grilled seafood.

Reserve your table and experience a true meyhane evening in Kalkan.