Bodrum

The symbols are the Mausoleion, a sumptuous mausoleum which in ancient times was considered one of the Seven Wonders of the World, and the Castle of the Knights of St. John, built on a rocky peninsula and seat of the Museum of Underwater Archaeology.

 

 

 

 

Yalıkavak, 18 km from the centre, sits on a band of coastline carved out like lace and is famous for its natural beauty, its windmills and the market that gathers together over 1,200 craftsmen. Gündoğan has one of the longest beaches on the Bodrum peninsula, while Göltürkbükü is known as the Saint-Tropez of Turkey.

The Turkish cuisine, with the exception of some dishes that can be tasted all over the country, offers numerous regional specialties. The Black Sea region to the north offers maize and anchovy dishes. The south-east is famous for kebabs, meze (appetizers) and desserts like kadayıf, baklava and künefe. All the Mediterranean, Aegean and Sea of Marmara coast offers a Mediterranean cuisine rich in vegetables, aromas and fish. Central Anatolia is known for its kneaded specialties such as keşkek, mantı, especially from Kayseri and gözleme. 

 

In the city of Bodrum you should try the kumru, a stuffed sandwich with sausage (beef) cheese, tomato with peppers, the boyoz, puffed bread and the gözleme similar to a crepes, both stuffed with cheese and spinach, minced meat, eggs and mushrooms. Do not miss the scented simit: the typical salted donuts with sesame seeds.