Fillet Mignon in Side: 200 g of Tenderloin at Hawaii Restaurant & Bar

Fillet mignon at Hawaii Restaurant & Bar is a 200 g cut of beef tenderloin served with vegetables and potatoes — cooked in a Side old town kitchen built around a real wood fire and charcoal grill. We're open daily 10:00–02:00, with free hotel pickup from selected hotels and today's prices on the live menu.

What fillet mignon is — and how we serve it

Fillet mignon comes from the tenderloin, the muscle that does the least work in the whole animal. That's the entire story of the cut: almost no connective tissue, very little fat running through it, and a texture so soft the knife feels optional. What it trades away in big, chewy beef character, it repays in pure tenderness — which is why it's the steak people order when they want a treat rather than a workout.

At Hawaii Restaurant & Bar in Side old town, the fillet mignon is a 200 g cut served with vegetables and potatoes, so it arrives as a complete plate rather than a lonely piece of meat. It comes out of a kitchen built around a real wood fire and charcoal grill, in a restaurant that has been feeding Side since 2000 and buys its ingredients fresh daily. Tell your server exactly how you want it cooked — and if you're not sure what medium-rare actually means in practice, our guide to steak cooking levels settles it in two minutes. Because fillet is such a lean cut, many guests keep it on the pinker side; well done is absolutely allowed, it just asks more of a cut with this little fat.

Who it's for, and when to order it

Order the fillet mignon when tenderness matters more than sheer size. It's the steak for someone who wants a proper dinner without a bone to navigate or a rim of fat to trim — and at 200 g it leaves honest room for a starter and dessert, which makes it a natural date-night order. It also earns its keep as the safe bet at a mixed table: if one person wants pizza, one wants kebab and one just wants something tender and unfussy, this is the unfussy one.

It suits a slow evening best. Come around sunset, take your time, and let the steak arrive once the old town has cooled down. And if you're closing out a holiday week of all-inclusive buffet trays, a freshly cooked fillet is a strong way to end it. For a full-scale celebration dinner, the same tenderloin thinking scales up — see our Chateaubriand dinner for two.

What to drink with it

Hawaii is a bar as much as a restaurant, so you're not stuck toasting your steak with plain water. If wine is your habit, our Turkish wine guide walks through how the main Turkish styles compare and what tends to sit well next to beef — then ask your server what's available tonight, because the live menu always shows the current drinks list and today's prices. Prefer something colder? Have a look at the signature cocktails or the frozen cocktails guide — most guests treat those as a before-dinner opener or a dessert substitute rather than a partner for a hot plate. Time your arrival right and Happy Hour runs daily from 19:00 to 20:00. Kids aren't left out either: there are alcohol-free kids' cocktails on offer, so the youngest at the table get a proper glass of their own.

Where it sits on the menu

Fillet mignon holds down the tender end of our Steaks & Internationals section. If you'd rather have more chew and a bone to work around, the T-bone is its opposite number, and our guide to steak cuts lays out the trade-offs between them honestly. One more tip: because fillet's flavour is mild by nature, it's the cut where your sauce choice matters most — worth a skim of steak sauces explained before you order.

Practical: price, booking, getting here

We don't print prices on this page because they change with the season — the live menu always shows today's price for the fillet mignon and everything else. You'll find us on 512. Sk. in Side old town (Manavgat, Antalya), open every day from 10:00 to 02:00, so a late steak after the beach is never a problem. Book a table online, or message us on WhatsApp at +90 533 930 12 83 — and ask about free round-trip hotel pickup from selected hotels, with an affordable two-way transfer if you're staying farther out. Takeaway and nearby delivery are available too, though a hot plate like this is at its best eaten fresh, minutes out of the kitchen.