It's that time of year again.  Time to let you know what has changed since you were in Kalkan last season.

Kalkan has seen quite a few changes over the winter - it's been a busy few months.  There is much to tell you about.

In this first report, we bring you news of the changes to food and drink establishments that you can expect to find, upon your return.

So, here are the movers and shakers, broadly in alphabetical order.

Ali Baba's Seaview restaurant is now terrace only - the ground floor has been converted into a greengrocer shop.  Mustafa and Bayram are busy finishing things off, as we type.

The place formerly trading as Ibo's Kebab House, near to Ziraat Bank, is now a new business called the Arda Doğa restaurant.

Bade, down at the harbour has stopped trading, and next door neighbour, Mussakka, is expanding and taking over that space.

Just round the corner from the Kaya restaurant, is Burak Patiserie, selling biscuits, cakes and savory snacks.  You can also get tea and coffee.

Cafe Leon has been renovated and improved inside, and will have more tables by the roadside, now that Cafe Ist has closed.

Just over the road from Cafe Leon, Chapter One, we hear, will not be opening for business this year.  Update: It will be opening after all, but under new management.

Back at the harbour, Dunya ice cream shop will not be reopening either.

Istanbul restaurant, run by Vedat Gürel, has closed.  Vedat is now cooking for Cenk Toparlakli at La Sera - about which, we have more news below.

In town, the Istanbul Kervan restaurant has stopped trading, and in its place will be a new restaurant, called Agora.  It has a roof top terrace, and will have a ground floor bar.

There is a new cafe by the harbour, next to Blue Marlin Watersport, called Kalkan Fast Food.  It replaces the old Mutfak cafe.

Ayhan and the Ottoman House restaurant are moving uphill slightly, and round the corner, to where Bar Code used to be, (next to Mojito Bar).  Taking over the old spot is a new restaurant, called Authentic.

Öz Adana has relocated from next to Rose restaurant, to the junction of D400, where Luka restaurant used to be.  Where Öz Adana used to be, is another eatery, called Adana Ocakbaşı & Kebab House.

KTLN readers will probably be aware that the Pınar Büfe cafe, behind Kalkan Beach, was destroyed by the recent rockfall.  We understand that for this season, it is hoped to bring in a temporary mobile cafe.  This has still to be confirmed.

The old Mussakka Brasserie, towards the top of Hasan Altan Caddesi, (the main street in town), has closed, and a new restaurant called Sade will open in its place.  It will be run by Erhan Akdeniz, who used to work at Alternatif restaurant.

The Sultan Çorba restaurant, next to the Post Office (PTT) has closed.  Hasan Kum, who used to be the front man at Aubergine is starting a new restaurant there.  He is still thinking about a name.  Chutneys is a possibility.

In November 2011, Cenk Toparlakli, from Parc Kalkan, relaunched the La Sera cafe bar, on Kalamar Road, (opposite the Elixir hotel).  You may like to know that it is about to get a new name.  Henceforth, it shall be known as Topaz.  (Well, it will as soon as the new sign arrives).

The Utopia Bar has been extensively renovated over recent months.  It looks huge inside now.

Hakan Kalçın, has opened the Yalı Lounge & Cafe, where Çınar Bar used to be - next to Deniz Bank.

A few general points
We believe that quite a few places are aiming to be open by the 1st April, ready for the Easter holidays.  So if you are coming out early, you should have a decent choice.

One of those aiming to be open is the Gironda, which is good news for those of you who like our web cams, because we get our signal back!

And one final point.  In the latest KTLN Kalkan Survey, of the 490 KTLN members who took part, a whopping 70% said they were very satisfied, and a further 26% were satisfied, with Kalkan's eating places. 

We think that's an amazing vote of confidence in the standard of cuisine on offer.  Afiyet olsun.

Click here for What's new in Kalkan for 2012 - part 2.

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