Turkey
From the Bosphorus to the Lycian coast, with Cappadocia between two seas.
Introducing Turkey
Turkey runs from the Bosphorus to the foothills of Mount Ararat, with a coastline that bends from the Aegean into the Mediterranean and a hinterland of volcanic plateaux. Istanbul is two continents in a single city: Byzantine basilicas, Ottoman mosques, Belle Époque palaces in Galata. Cappadocia is the alien landscape; the Lycian coast is the slow one; Bodrum and Çeşme are the country's summer rooms.
See hotelsYour Travel Notes
Currency
Turkish Lira (TRY). Cards work everywhere in cities and resorts; carry small cash for tea, taxis and the bazaars. The lira fluctuates heavily, so prices may shift week to week.
Cuisine
Breakfast is the signature meal: a long table of cheeses, olives, eggs, fresh bread and tea. Lunch is meze with raki. Dinner moves between regional kebabs (Adana, Urfa, Iskender) and fresh-grilled Aegean fish. Turkish coffee comes after every meal.
Transport
Domestic flights with Turkish Airlines or Pegasus connect Istanbul with Cappadocia, Bodrum and Antalya in under 90 minutes. In Istanbul, the metro and ferry network is excellent; for the Lycian coast a private driver or rental car is the right choice. The Bosphorus boats are public transport that doubles as sightseeing.
Tipping etiquette
10% in restaurants if service is not included. Hotel staff appreciate 50 to 100 TRY per service. Tour guides 200 to 300 TRY per day. Hammam attendants 100 to 200 TRY. Cash in lira is preferred.
When to go
April-May and September-October are the sweet spots for the whole country: mild weather, fewer crowds, summer prices not yet active. June to August is peak Aegean and Mediterranean season; Istanbul gets hot. November to March is grey, but Istanbul is at its most atmospheric and prices drop.