Just Another Travel Blog About Turkey - The Best Destination to Visit All Year-round.

As a destination with a wide appeal to all sorts of travellers, Turkey combines fascinating historical sites and archaeological sites, delicious cuisine and an active sports and adventure scene with great weather, stunning scenery and warm hospitality for which the country is so famous for. Its awe-inspiring landscapes and contrasting regions encompass two Wonders of the Ancient World, and a diverse plant and animal life to name just a few of its many options for an unforgettable experience.

Cultural:

The Seven Wonders of the Ancient World

Two of these Wonders were situated in what is now Turkey, although sadly neither of them has survived to the present day – the Temple of Artemis at Ephesus and the Mausoleum of Halicarnassus.

• The Temple of Artemis at Ephesus – The Temple was built to house the cult image of Artemis Ephesia which shares many features in common with the Anatolian Mother Goddess, Cybele. The exact construction of the temple is not known but, although it was devastated by fire in 262AD, some of its sculptures have survived and are now housed in the British Museum in London.

• The Mausoleum at Halicarnassus – The Mausoleum at Halicarnassus, in what is now Bodrum, was built of white marble, some 41m high. It was the tomb of the Persian Governor of Caria, Mausolos. The tomb’s fame spread to such an extent that the word ‘mausoleum’ is taken from a corruption of the Latin form, Mausolus, of the governor’s name. Today, only the foundations remain, although some of the sculptures can be seen in the British Museum in London.

Cuisine:

With seven climate zones and a national passion for food dating back more than a thousand years, Turkish cuisine is considered to be among the world’s top five. The country’s unique location, diverse population and access to fresh, locally grown ingredients has nurtured the development of regional and seasonal dishes that make Turkey a prime destination for food- lovers around the world.

In general, Turkish cuisine is not overly spicy. Although Ottoman chefs took advantage of culinary cross pollination to adapt dishes for the court, spices – even when used most generously – are designed to showcase the natural flavours of meats, fruits and produce. Nor is Turkish cuisine homogenous. Even dishes common to all Turks may vary by region, town or village.

Dining out has always been a part of Turkish life but a renewed interest in both seasonal eating and regional cooking has resulted in the development of innovative, upscale restaurants serving updated interpretations of these classic dishes.

And eating in Turkey truly does focus on what is in season. Summer delivers harvests of hazelnuts, apricots, strawberries, cherries and melons, among others, and festivals to celebrate; autumn marks the arrival of winter fruits like figs, pomegranates and persimmons. Food festivals for regional specialities and cultural events take place throughout the year across the country, kicking off with the International Istanbul Gastronomy Festival. But whatever the month, Turkey’s delectable and varied culinary tradition – from basic home cooked dishes (ev yemekleri) to haute cuisine – offers something for everyone.

Aegean region

Seafood, fruits and vegetables, wild greens and herbs are all prevalent in the dishes of Turkey’s western coastal regions and the region’s food culture is equally rich. Olive oil, a staple in Turkish cooking, stands out here: in fact, some speculate that Turkey is the original home of the famous ‘Mediterranean diet.’ This seems likely when perusing the range of dishes at any Turkish lokanta (restaurant). Collectively known as zeytinyaglis, the region’s abundant fresh produce is stewed in olive oil to produce dishes that will vary with the seasons: okra, green tomatoes, green beans, artichokes, nettles and more. Often these are family recipes, passed down through generations and prepared daily. Available cafeteria style in basic cafes for office workers, students and labourers, updated versions of these cherished favourites are now on the menus of sophisticated fine-dining establishments.

Central and Southeastern Anatolia

The food of Central Anatolia, a large area that includes the capital city of Ankara and also Cappadocia, reflects the nomadic tradition of its early inhabitants. Grilled and stewed meats feature in both home cooking and in restaurants – as kebabs, on pide (bread), as doner or stewed into gulac with aubergine, tomatoes and peppers. The city of Kayseri is famous for manti, tiny handmade dumplings in sauce, sucuk (spicy sausage) and pastirma(air-cured spicy beef), while gozleme is a traditional savoury Turkish pastry dish, similar to a quesadilla. Cooks in this region tend to use fewer spices than in other parts of the country, but demand that raw products be impeccably fresh. Homemade village yoghurt and cheeses are found at local markets along with produce brought directly from the fields, and served at home or at restaurants. The region is a major producer of grapes and many families have their own vineyards. The fruit is eaten fresh, dried or distilled into pekmez, with these grape molasses often mixed with tahini as a delicious spread or pudding. Cappadocia is becoming known as a centre for artisanal winemaking and the International Wine Festival in Urgup, in October, features some of these small producers as well as better-known local brands.

Leisure, Sports and Activities:

As a large country boasting an incredibly varied landscape that can cater for almost every kind of activity, Turkey is the perfect year-round playground for thrill-seekers and adventure-lovers alike. From white-water rafting and canoeing to scuba diving and kite-surfing, caving and mountain biking, hiking and paragliding to hot-air ballooning and golfing, you will be enthralled at what Turkey has to offer.

Spas a-plenty to relax at. Turkey offers the ultimate relaxation and spa experience, reflecting its unique geological make-up with over 1600 thermal springs, and where hamam and massage treatments have been perfected over thousands of years. A huge array of luxury hotels, Turkish baths and spa-centres also offer visitors the perfect spa or hamam experience.

379 Blue Flag beaches – 22 Blue Flag marinas

Turkey now has more than a one in ten (10.5%) share of Blue Flag-awarded beaches and marinas in the world. Bathers can choose from the country’s Aegean and Mediterranean coastlines though the subtropical Black Sea region also has lovely beaches away from the tourist crowds.

Watersports

Alacati, Cesme, Foca and Bitez all offer excellent conditions for wind-surfing. Diving has really taken off in Turkey in recent years with diving schools in most coastal resorts. This is partly due to the clear, warm waters – visibility of 30 metres not being uncommon, as well as the wealth of historic and natural beauty under the sea. Compared to many other destinations, Turkey is excellent value for money and has a long diving season running from April to November. Many resorts offer everything from banana boats and snorkelling, to fishing, speed-boating, water skiing and sailing.

Walking, Trekking and Climbing

Turkey is a mountainous country with beautiful scenery and large areas of unspoiled countryside, providing wonderful natural reserves for an extraordinary variety of wildlife, flora and fauna, as well as unique natural landscapes like Cappadocia. Discover friendly villagers, remote historic sites and stunning scenery as you trek across the Turkish landscape and explore alpine meadows, or yayla, which still represent a firm tie to traditional culture.

Turkey has three official long-distance footpaths, the Lycian Way, which was listed by the Sunday Times as one of the world’s top ten walks, the St Paul Trail and the newer