Fresh fish and seafood caught that day is often available in Aubergine but you need to agree on a price before they start cooking the fish if it is not listed on the menu. They will probably take you through to the kitchen to see it weighed.

Traditional starters are worth indulging in although you are served complimentary garlic bread. Their steak and lamb dishes are exciting and well cooked and there are many variations on the chicken theme. The chicken in brandy and cream sauce is good with accompanying vegetables and speciality potatoes as extra. The fillet steak is excellent and the chicken in a mild fruity madras sauce deemed the best ever. Puddings are excellent here - the ice cream floating in Baileys, the fruit salad & zabaglione (prepared in the traditional way) are all stars.

You will need to book to reserve a seafront table or to come early before 7pm. They are open in April when meals are eaten inside the restaurant with crackling logs in the traditional fireplace taking away any slight chill that may creep in late into the night. Without a doubt the Aubergine is a firm favourite of ours.

The complimentary freshly cooked pide bread with various dips is excellent. But it is the speciality of the house that is the star of the show which is a meat casserole in a flaming sealed clay pot. The lamb and chicken casserole itself is good, and there is a lot of excitement accompanying its presentation. It is brought to the table sealed in a flaming clay pot which is cracked and chiselled at in front of many pairs of inquisitive eyes to reveal the delicious casserole. This dish is a certain attention seeker - bring your camera!

The melt in your mouth Chateaubriand steak is very highly praised and the huge Tiger prawns peeled at the table for you by the obliging waiters are expensive but beautiful. Kosk is one of the few restaurants that continue to serve complimentary Amaretto at the end of the meal, or perhaps a complimentary cocktail on special occasions.

Birthdays are always a lively occasion at the Kosk. If you notify the staff as you go in, you have the option of ordering a personalised cake for around £8. At the end of the meal, the person having a birthday will have a lovely surprise. All the lights are dimmed and all the guests have been given sparklers to light, fireworks go off by the bar and the staff carry the cake, sparklers alight, to the table to the sound of 'happy birthday'. The cake, usually a sponge, is usually shared amongst all the diners at the restaurant at your request, but there is plenty left if you feel like taking some home. Not cheap, but a lovely photo opportunity, we usually celebrate one genuine or belated birthday each year, especially if there are children with us.

Many stop here for their 'pide', a traditional folded over round the edges, canoe shaped Turkish traditional dish topped with meats, cheese tomato etc., similar to the pizza (which is also on the menu). Although we have easily managed one each on numerous occasions, another alternative is to share a pide with an accompanying shepherd's salad - a beautiful, freshly chopped salad. The pide is made out in the open in front of you and baked in a traditional oven - one of the best pide in Kalkan.

There is an evening menu and there are evening 'specials' on the board at reasonable prices and they pride themselves on the fish. We have enjoyed many an evening meal here but we must admit that the pide is still a firm favourite at the Marina Restaurant.

On the terrace, above this boutique hotel, you feel that you are almost reaching the stars and the view over the bay and mountains is wonderful. The service is efficient and friendly and the atmosphere relaxed. The steak dishes are beautifully cooked and recommended by many of our guests. There is a good choice of dishes and they are all freshly cooked.

Many people swear by this restaurant, it is well worth a visit to form your own opinion.

Korsan is owned and managed by Uluc and Claire (who also run the equally busy and successful Fish Terrace) and they lead their efficient team by example. Uluc or Claire, sometimes both, make time to greet you personally each time you are there. The menu is varied and different from many of the other restaurants. The food is fresh and reasonably priced.

The traditional 'Black Sea' lamb in a baked bread parcel is beautiful but the sizzling chicken platter with rice is always a firm favourite. There are some delicious puddings here too.

The roof terrace is particularly popular as it is so atmospheric with its nomad tent, straw donkey and floor cushions. However, there are also tables and chairs on the roof terrace. There is a choice of traditional, home cooked Turkish food but there is also a wider Mediterranean influence. The service is efficient and friendly. The food is good and reasonable, but as a Turkish holiday experience it is not to be missed.

The menu is imaginative and the presentation is flawless. Starters here are excellent, the pate and the feta cheese in filo to name but a few. Their steak and lamb dishes are superb and the accompanying vegetables and potatoes are excellent. Puddings have been influenced by Metin's English training - sticky toffee and lemon tart! True fusion cooking of the highest standard. Certainly one of our favourite restaurants.

It is worth booking the romantic dinner on the platforms by the sea that they prepare once a week, usually on a Tuesday night.

They also have a weekly barbeque in both restaurants. This is a set price affair that kicks off like all meals with delicious bread and black olives from their own gardens. Then there is a mixed platter of starters including beautiful prawns and some delicious lamb cutlets. You may choose a mixed platter of meat and fish or opt for one or the other as a main course and finish with fresh baklava and gorgeous ice cream. In May 2005 we enjoyed our Wednesday evening barbeque on the idyllic whitewashed terrace of the Rooftop Restaurant overlooking the sea and the twinkling lights of Kalkan Bay. Thursdays are usually barbeque nights down by the sea in the Beach Bar Restaurant. These might change so you need to book to avoid disappointment.

The proprietors and staff are welcoming and friendly and showed a genuine personal interest in the wellbeing of their guests. For the amount of food served and the atmospheric sophisticated dining experience offered at the exclusive Villa Mahal, the price is quite reasonable.

On your arrival, you are given a small canape before your meal. As a starter, we had the garlic mushrooms as starters and would highly recommend them. After your meal you are given a voucher for drinks at their bar on the ground floor (or street seating area).

This is a very popular restaurant, so it is advisable to turn up early or reserve a table.

Huseyin is an attentive and entertaining host. Is is best to order whatever is on the menu of the day as suggested by Huseyin. This is excellent value for money, the food is beautiful and you do feel that you are in a truly Turkish atmosphere here.

Remember to look around the shop while you are there. They sell their own products such as olive oil, wines etc.