The culture of Datca cuisine carries the varieties of both vegetables and sea foods. Natural vegetables and fruits, cereals and especially almond are inevitabilities. Datca Cuisine is famous with Honey, Almond and Fish. Its almond is widely known all over the world and the majority of its production is exported. The honey that is collected from wild flowers has a special taste. It has delicious fish caught in the sea of the Datca peninsula. There are various kinds of meals that are not even known by the other local places in Datca. It is natural not to hear their names as local dishes are called local names. Some of them are cooked at houses that want to keep traditional cuisine. However, the people who work for tourism in Datca have been excited by the interests of local tastes recently and meals that are forgotten and hid in the kitchen are brought out to the restaurants one by one.
Some of the names of the culinary follows the way of how they are called; Dalampa (daisy stalk), karaville (snail), kaşıayak weed, cardoon, grasspea, turpucu weed, ilabada weed, utmek weed roasting, dalankıta,etc.. Most of them are cooked with various herbs and plants. Most of the meals and mezes are cooked with sea foods. Octopus salad, raw fish, stuffed sardines, cuttlefish stew, grilled or fried squid, octopus dumplings and salad, buttered prawns, sea beans with garlic walnut and bread crumbs sauce are the famous one for the menus. Almond is the content of most deserts. Sultan desert with almond, Gummy Pudding, Baklava with almonds are the delicious ones. The tradition desert is 'Groom Desert' which is usually made at weddings. It is said to be a kind of aphrodisiac.