The wealth of the TurkAegean coast’s natural environment alone has produced a site of unparalleled beauty. An area with thriving vineyards, olive groves, and orchards, whereas cities like Izmir and Bodrum have a thriving restaurant culture and every cuisine is influenced by the finest local products. The TurkAegean offers everything, from fine dining in luxury to a simple coastal village experience. So, immediately apply for a turkey visa and enjoy the TurkAegean coast’s beauty.
The two cities that best represent the Aegean lifestyle in Türkiye are Izmir and Bodrum. A place where the best ingredients are cultivated and sourced locally by passionate growers, inspiring the recipes of famous chefs. In regions where endemic grape types are being revived, winning global recognition and serving the freshest daily fish directly by the ocean where it was caught. These are two areas with olive groves, orchards, five-star resorts hidden away in the countryside, and vacation homes behind bougainvillaea bushes. The two main cities of the TurkAegean are local and international, old and contemporary, traditional and youthfully adventurous. They are more than just places with lovely beaches and secret harbours.
The city of Izmir is renowned for its fish restaurants that overlook the ocean and feed their discerning clients grilled fish and an unlimited variety of meze dishes. The third-largest city in Turkey, Izmir, sparkles not only with the Aegean’s turquoise beauty but also with its busy seaside Kordon (promenade). With its colourful stalls offering everything from fresh produce to pickled vegetables and homemade bread, Kemeralti Bazaar, which dates to the 17th century, is just as vibrant. The province of Izmir stretches along the TurkAegean coast, and areas like Cesme and Urla act as culinary magnets that tempt travellers to leave the city and explore the surroundings. One of the most well-known villages in Ceşme is Alaçati, where cafes inside old stone homes serve typical Turkish breakfasts packed with local specialties, including fresh herbs, olives, cheeses and spreads. The bounty of its lands, where everything thrives in abundance, encouraged by the sun and the sea, is a well-known source of gastronomic excellence in the province of Izmir. Since 2010, Alaçati has held an annual Ot Festivali (Alaçati Herb Festival), where vendors sell more than 45 different species of edible Aegean plants and traditional herb cuisines.
It is hardly surprising that the province of Teos, home to the ancient marble Temple of Dionysus, devoted to the deity of wine, has developed into a hub of Turkish viticulture. Young winemakers are creating award-winning wines, bringing back native varieties, and continuing a centuries-old tradition. In addition to other top Anatolian grape varieties like Oküzgözü, Bogazkere, and Kalecik Karasi, which are all served in fine dining restaurants in Türkiye and abroad, it is here that the regional Bornova Misketi and Urla Karasi revived. Additionally, a specially marked path linking these vineyards was created, enabling guests to take part in wine-tasting tours on foot or by bicycle. The Urla Grape Harvest Festival brings guests to the Malgaca Bazaar every August so they can meet winemakers and learn about their prized harvest while enjoying live music. The Urla Enginar Festivali (Urla Artichoke Festival) honours the local sakiz artichoke and all of its dedicated growers, the region’s other famous harvest.
Young chefs who completed their training at renowned restaurants and quit the fast-paced city life also chose to settle down and launch their restaurants in Urla. Their simple dining rooms serve the finest of what Zamir has to offer with an experimental touch, defining TurkAegean cuisine, a culture all its own, right in the middle of the countryside, where their ingredients come.
The province of Mula, which has the city of Bodrum as one of its key attractions, appears further down the coast. Bodrum, a bustling tourist destination, maintains its strength with its many seaside restaurants and cafes and the majestic Bodrum Castle in the background. The summer province of Bodrum is also a luxury centre, with numerous international hotels offering excellent cuisine complemented by the abundance of local foods, including fish, fruit, olives, and olive oil. The hills are sprinkled with the famous white vacation homes decorated with bougainvillaea shrubs. Some of the most famous restaurants, bars and pubs from the world’s culinary capitals, like Istanbul, open their summer locations inside these opulent hotels, bringing the city to the beach flavour.
For luxury yachts on a blue voyage along the Turkish Riviera, excellent marinas like those in Yalikavak Bay make ideal stopovers. Numerous dining establishments enjoy the beauty of Bodrum at night when the moon is reflected in the tranquil sea. Charming seafood restaurants also profit from their proximity to the sea in little seaside towns like Gümüşlük, sometimes even placing their tables and chairs right by the water. So near that while enjoying their freshly grilled fish and traditional meze, Turkish cold and hot snacks served on small plates, one might as well take off their sandals and dip their feet in the calm sea. This is one of the timeless experiences that make the TurkAegean region so remarkable; here, nature opens the door for upscale delicacies to be savoured while taking in views of the region’s olive trees, vineyards, secret bays, and the infinite expanse of the blue sea.
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