Turkey tours & vacations

Due to its diverse landscapes, Turkey has several climates. The western and southern coastlines have a Mediterranean climate with hot summers and cool, wet winters. As you venture further inland, the climate becomes continental with more temperature extremes: very hot summers and cold, often snowy winters.

Turkey is a true year-round destination and the best time to visit depends on what you're interested in. Summer brings high temperatures inland, which some may find challenging, while coastal cities like Bodrum and Antalya thrive. Tourism peaks in July and August, particularly during the northern hemisphere’s school holidays, so the shoulder months of April, May, October and November may be better if you’d prefer milder weather and smaller crowds.

Winter might not be the best time for a coastal trip, but it’s a different story if you seek Turkish culture. Wander Istanbul’s bazaars, feast on hearty Turkish fare and visit popular sites like Ephesus and Troy with a fraction of the summer tourists. The weather may be cooler, but a hamam will soon warm you up.

Another consideration is Ramadan, an important holy month that occurs every year in the ninth month of the Islamic calendar. While it can add another layer of cultural richness to your trip with elaborate feasts and a festive atmosphere after sundown, shops and tourist attractions may operate at limited or alternative hours, so ensure you factor this in.

Learn more about the best time to visit Turkey

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Notable civilizations that occupied the prehistoric Anatolian region included the Hattians, the Hittites and the Assyrians. The Greeks began settling in the northwestern and southern coasts around the 8th century BC, founding city-states on the Aegean coast. Alexander the Great then swept through Anatolia until his death, which led to the region coming under the influence of Greek-Macedonian rulers. The Romans took over in 133 BC until the Byzantine Empire took hold.

A mass migration in the 11th century brought Turkic tribes into Anatolia. This opened the region to Turkish and Islamic influences that shaped the culture and identity of modern Turkey. By the 14th century, Anatolia was divided into small principalities, including the Ottomans who became the dominant power, unified the region and created an expansive empire. It prospered for a few hundred years until territorial losses in the 19th century marked the start of its decline.

The Ottomans sided with Germany in World War and the Allied victory dissolved the empire. Following a brief Allied occupation, the Republic of Turkey was established in 1923 under the leadership of Mustafa Kemal Ataturk, who introduced radical reforms to modernize Turkey and establish a unique national identity.

The legacy of the Ottoman Empire has imbued Turkey with a mix of European, Asian and Middle Eastern influences. Turkish people are deeply proud of their heritage and famed for their hospitality. (You’ll earn extra smiles if you eat multiple servings and finish everything on your plate). While Turkey is nominally secular, most Turks identify as Muslim and Islamic holidays like Ramadan and Eid are widely observed.

Turkey is a largely mountainous country that shares borders with Bulgaria, Greece, Georgia, Armenia, Azerbaijan, Iran, Iraq and Syria. It also has wide stretches of coastline along the Aegean, Mediterranean and Black Seas. Turkey’s landscapes vary dramatically across its regions, from the rocky, forested coastline of the Black Sea region to the fertile plateaus of the Marmara, the white sand beaches of the Aegean and the limestone formations of the Mediterranean. Adding further diversity, Central Anatolia, considered the country's heartland, features rugged snow-capped peaks, high plains and crystalline lakes. 

Blessed with vast areas of fertile soil, Turkey also ranks among the world's top agricultural producers, featuring many farms, orchards, vineyards and olive groves which you can visit to taste the produce yourself. 

Home to some of the tastiest produce, traditional cooking methods and influences from Asia, Europe and the Middle East, Turkey’s food is surprising, delicious and delightful (pun definitely intended). As well as restaurants serving traditional Ottoman and contemporary cuisines, there are countless street stalls and markets serving all sorts of Turkish favorites.

1. Gozleme

This iconic Turkish snack of cheese, meat and veggies stuffed in flatbread is a budget-friendly bite that will satisfy everyone. Cheese and spinach are the most famous fillings, but you’ll find all sorts of combos as you travel around.

2. Lokum

Love it or hate it, this divisive treat, known internationally as turkish delight, can be found in shops, bazaars and street stalls all over the country. Made from rosewater, sugar, cornflour and water (and sometimes nuts and other ingredients), these bite-size jellies go down a treat. Do like a local and enjoy it with Turkish coffee.

3. Simit

As far as quick and easy snacks go, it’s hard to pass up simit, a bread similar to a sesame-encrusted bagel. Carts selling simit can be found at bus and train stations, main streets and other busy thoroughfares.

4. Cig kofte

Made with bulgur, onion, tomato paste and spices, this south-eastern specialty is essentially a big ol’ vegetarian ‘meatball’. They're traditionally eaten by rolling it into a lettuce leaf and squeezing lemon juice or pomegranate molasses on top.

5. Balik ekmek

If you’re spending time along the Bosphorus in Istanbul, balik ekmek, or fish sandwiches, is a must-try street food. It's typically made with grilled mackerel served on a baguette with onion, salad and sumac. 

6. Manti

Though the ingredients that fill these boiled dumplings vary, the most popular are ground beef or lamb, onion and spices. They're served with garlicky yogurt, and though they’re small, it’s easy to polish off a plate yourself.

7. Turkish coffee

Turkish coffee is known around the world for its unique brewing method. It's made with finely ground arabica beans, often with cardamom, in a cezve – a pretty copper or brass pot with a long, thin handle. It has a thick foam layer on top and leaves a muddy sediment at the bottom of the cup. 

8. Cay

Cay, or Turkish tea, is a staple of Turkish culture. It's brewed in a two-piece teapot with loose black tea leaves on top and water at the bottom. It’s mild in flavor and is typically enjoyed black with sugar. 

Learn more about what to drink in Turkey

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1. Ephesus

One of the best-preserved classical cities in the Eastern Mediterranean and arguably the greatest Greco-Roman site in the world, the ruins of Ephesus are essential viewing for history buffs. 

2. Antalya

Home to Roman ruins and a harbor that proves the term ‘Turquoise Coast’ is well-deserved, Antalya is a sophisticated slice of Mediterranean Turkey. Relax on the beach, go on a boat trip or feast on the region’s exceptional seafood. 

3. Istanbul

Allow at least a few days to explore the sights and bites of this continent-straddling city. From exploring historical treasures like the dazzling Blue Mosque and the ancient Hippodrome to indulging in baklava and coffee in traditional cafes, Istanbul is full of highlights and hidden spots. 

4. Goreme

The main base for exploring stunning Cappadocia, Goreme is famous for its fairy chimneys, deserted rock-cut homes and churches. For a unique perspective of this alluring landscape, take an optional hot air balloon ride over the village to see the skyline speckled with balloons. 

5. Kekova

Hop on a gulet (a handcrafted wooden boat) for a day of swimming, sunbathing and cruising over the ancient sunken city of Kekova, where powerful civilizations like the Romans and Byzantines flourished. Look out for remnants of walls, staircases, tombs and boathouses as you float by. 

Major credit cards are widely accepted in cities, tourist areas and large hotels but are less commonly accepted by smaller vendors in rural areas. We recommend carrying cash for smaller everyday purchases to avoid being caught out. 

ATMs are common throughout Turkey in tourist hotspots and smaller towns. Regardless, it's best to be prepared by having enough cash before leaving the cities.