Turkey is a Mediterranean cuisine
Turkey's southern and western coasts share the Mediterranean pantry almost entirely: olive oil, lemon, tomato, aubergine, courgette, pepper, herbs, sheep's cheese, grilled fish. The zeytinyağlı tradition — vegetables cooked in olive oil and served at room temperature — is as Mediterranean as anything on the Italian coast.
What to order for a Mediterranean meal
Start with cold mezes in olive oil — charred aubergine, ezme, dolma, çoban salatası. Move to grilled fish or chicken platter gyros. Finish with fruit, Napoleon and coffee. That is a Mediterranean dinner by any definition.
Eating light in the tropics
The olive-oil half of the Turkish menu suits Bali's climate better than most European cooking — vegetable-forward, served cool or at room temperature, acid-driven rather than cream-driven.
Where
SkaZka Bali on Jl. Raya Sanggingan No.88, Ubud, open daily 07:00–22:00, with a charcoal grill and mezes made fresh every morning.
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