Ancient Land, Fresh New Twist – NOTE: Optional Pre-Trip Istanbul Immersion. Immerse yourself in ancient history, following the giant footsteps of legendary characters such as Julius Caesar, Zmyrna, the Amazon queen and religious figures such as St. John the Evangelist and the Virgin Mary. Explore the surreal
... Read More ›Ancient Land, Fresh New Twist – NOTE: Optional Pre-Trip Istanbul Immersion. Immerse yourself in ancient history, following the giant footsteps of legendary characters such as Julius Caesar, Zmyrna, the Amazon queen and religious figures such as St. John the Evangelist and the Virgin Mary. Explore the surreal landscape as you indulge in the real-deal Turkish coffee, fine wines and local cuisine while the locals share their stories and passion for their extraordinary country.
Turkey captivates and stirs the imagination, with its epic history, exotic cuisine and charismatic unforgettable locals. We’ll explore the diversity of this country from the Aegean Coast and the historic area around Ephesus before moving on to some of the world's most surreal scenery in Cappadocia, where the roads take us to lunar-like landscapes of volcanic chimneys – excavated for use as houses by early Christians – gorges, vineyards, elaborately carved and Byzantine frescoed rock churches and entire underground cities. Where life moves at a village pace; a welcomed break from the bustling crowds, providing a space to breathe, and enjoy the region’s fine wines and cuisine.
Turkey captivates and stirs the imagination, with its epic history, exotic cuisine and charismatic unforgettable locals. We’ll explore the diversity of this country from the Aegean Coast and the historic area around Ephesus, before moving on to some of the world's most surreal scenery in Cappadocia. Roads take us to lunar-like landscapes of volcanic chimneys – excavated for use as houses by early Christians – gorges, vineyards, elaborately carved and Byzantine frescoed rock churches and entire underground cities.
Where life moves at a village pace; a welcomed break from the bustling crowds, providing a space to breathe, and enjoy the region’s fine wines and cuisine. Turkey is self-sufficient with its food production, producing enough for export as well. Turkish cuisine is usually made from fresh, local ingredients and is renowned as one of the world's tastiest. Considered to be one of the three main cuisine cultures of the world because of the variety of its recipes, its use of natural ingredients, its flavors and tastes, this melting pot of cuisine cultures appeals to all palates.
DAY 1: Alacati
Highlights: Izmir (Ancient Smyrna, the city of the Amazons); Kadifekale Castle, the Agora, Alacati
Upon our arrival to Izmir Airport, mid-morning, we will indulge into the sweet lifestyle of the Aegean area; unwind in the warm summer sun, enjoy mild winters, appreciate the fertile river deltas, make new friends with enlightened, friendly people, work on that tan on beautiful beaches, enjoy the fruits produced by local olive groves, fig, citrus, peach, apple and cherry orchards, and notice the use of fresh local ingredients such as seedless grapes, artichokes, celeries, eggplants, zukinis, leaks and more then 100 wild greens and herbs.
Turks are keen on creating simple dishes using their fresh vegetables and the wild greens, and virgin olive oil. The Aegean provides the best of Turkey’s seafood, giving Istanbul a run for its money. Although this area has ‘happy’ animals who feed on the fresh herbs and provide us with delicious meat and butter, olive oil usually replaces butter, and fish replaces meat on many menus.
Eating in Turkey always includes dolma, a verbal noun of the Turkish verb dolmak; 'to be stuffed', and means 'stuffed (thing)'. Dolma is a stuffed vegetable that is hollowed out and filled with stuffing. This applies to courgette, tomato, pepper, eggplant, pumpkin flowers and the like; stuffed mackerel, squid, and mussel are also called dolma. Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called sarma, though in many languages the distinction is usually not made. Sarma is derived from the Turkish verb sarmak which means 'to wrap'. Our trip in this part of Turkey will be a delicious journey into the world of dolma and sarma.
Upon meeting our guide at the airport, we transfer to the third largest city of Turkey, established some 5,000 years ago. With its distinct Mediterranean ambience, dramatic setting and modern flair, Izmir – the ancient and medieval city of Smyrna – is believed to have been founded by Zmyrna, the Amazon queen, and is the birthplace of the prolific ninth century BC poet Homer, author of the Iliad and The Odyssey.
Wandering through the city’s intriguing hubs and broad boulevards, we’ll make our way to the Clock Tower in Konak Square; probably Izmir's best-known landmark. Built by architect Raymond Charles Pere in 1901 to commemorate the 25th year of the enthronement of Ottoman sultan Abdulhamit I, the clock mechanism was a gift from German Kaiser Wilhelm II and, remarkably, has not broken in over 100 years.
We’ll take in great views from Kadifekale Castle, also known as The Velvet Castle, which presides over the town on top of Kadifekale hill. Built by General Lysimachos, a successor of Alexander the Great, Kadifekale appears to have acted as both a castle and a fort, giving clear views over much of the city and across to the Gulf of Izmir. We’ll also pay a visit to the Agora, situated at the foot of the highest hill in Izmir. Constructed during the rule of Alexander the Great, the Agora is today mostly in ruins. Corinthian colonnades, vaulted chambers and a reconstructed arch are what remains in the open spot surrounded by the city, and gives a great impression of what a Roman bazaar would have looked like; though it was not only a market place, but also the location of public institutions and the Temple of Zeus.
*Once we’ve had our fill of the city’s sights, we set off for the charming village of Alacati, to possibly participate in its third annual Festival of the Wild Greens. The purpose of the festival is to expose and introduce Alacati’s natural beauty and cultural richness. Whoever picks the most varied herbs or prepares the most delicious meal using herbs wins a prize. Last year’s winner picked 37 species of plants.
Considered to be one of the ten most picturesque towns in Turkey, this cozy town resembles all the most fetching of the Aegean spirit; characteristic stone homes, boutique hotels, delectable food, a lively, friendly atmosphere, and not forgetting the stunning beaches.
* April departure only.
Overnight in Alacati at Imren Han Hotel; www.alacatiimrenhanbutikotel.com
Activity & Distance: approx. 3 – 5 miles, 2 – 3 hours, leisurely walking
DAY 2: Urla – Klazomenai – Alacati
Highlights: Urla Farmer’s Market; ancient city of Klazomenai; Aegean cooking class
A short half-hour drive along windy roads, through groves of olive and fig trees, brings us to the Urla Farmer’s Market, a paradise for wild greens, vegetables and fruits, and the ‘fish auction’ at the town harbor. This rural coastal town sits on the same ground as the ancient city of Klazomenai – perhaps best known as the birthplace of the philosopher Anaxagoras – and is home to some interesting ancient city remains. After a market meander to purchase supplies for today’s lunch, as well as some fun time at the fish auction, we visit Klazomenai, and the oldest olive press in the world dating back to sixth century BC.
We then head back to Urla and Begendik Abi, a phenomenal restaurant specializing in Aegean home cooking, where we’ll learn the secrets and cooking methods of local cuisine during a cooking class and lunch, before returning to Alacati to chill out before we head to Ildiri (ancient Erythrai), 10 miles away. Erythrai was one of the 12 Ionian cities of Asia Minor, situated 22km north-east of the port of Cyssus (modern name: Cesme), on a small peninsula stretching into the Bay of Erythrae, at an equal distance from the mountains Mimas and Corycus, and directly opposite the island of Chios. It is recorded that excellent wine was produced in the peninsula. It is said that Homer recommended that everyone go to Erythrai to watch the most spectacular sunset in the world. Our 3-mile hike will take to the acropolis of the settlement, where we will decide if Homer was right, whilst sipping our wine.
*For the April departure, this day will be left open to focus on the festival.
Overnight in Alacati at Imren Han Hotel; www.alacatiimrenhanbutikotel.com
Activity & Distance: approx. 3 – 5 miles, 2 – 3 hours, leisurely walking
DAY 3: Sirince, Ephesus area
Highlights: Visit Urlice organic Winery; first ‘Cittaslow’ city Seferihisar, Sirince
Today, our adventure begins half an hour’s drive away at Urlice Winery, a family run establishment built on a fairytale piece of land. The owners respect and feel a responsibility towards the land, the environment and its ecosystems, and are therefore very strict about their methods – staying away from all chemical applications. We’ll meet with the family, and enjoy the local cheese and the wines.
We’ll continue to Seferihisar, ancient Teos, the first approved member of the Cittaslow (Slow City) movement. The term ‘cittaslow’, derived from the Italian word citta (city) and the English word slow, means calm city. The Cittaslow network of 20 countries and 134 members is a city association – borne from the success of the Slow Food movement – with the aim to conserve and maintain unique local characteristics, the standards of locals and their lifestyles, and the preservation of slow and quiet living in the face of globalization. Cittaslow determines exactly what it is about a city that is important and special, and then develops a strategy to conserve these characteristics. For more info, visit www.cittaslowseferihisar.org.
Seferihisar is located within the borders of İzmir in the Aegean region. The oldest settlement on Seferihisar district grounds is Teos, thought to be a Carian city, established by Cretans that escaped from the Akas in 2,000 BC. Among Seferihisar’s strong points are its famous mandarins, its sun, rich geothermal and wind energy resources, and historical riches.
We’ll then proceed to Sirince, possibly the most picturesque Aegean village on the hills surrounded by olive groves, five miles above Ephesus. This old Orthodox village was once Cirkince, ‘rather ugly’, so named by its habitants as they did not want to be bothered by foreigners, nor to share the beauty of their village! Inevitably, visitors understood that the village was not ugly at all and called it Sirince ‘rather pretty’. As the village is located on the top of a mountain, anyone will enjoy the impressive vineyard and peach tree views.
Here, we settle in at our exquisite boutique hotel and rest until dinner.
Overnight in Sirince at Nisanyan Houses; www.nisanyan.com
Activity & Distance: approx. 3 – 5 miles, 2 – 3 hours, leisurely walking
DAY 4: Ephesus (Efes)
Highlights: The Ephesus Museum; Basilica of St. John; Temple of Artemis
Turkey boasts hundreds of ancient cities and classic ruins, but none as well preserved as Ephesus. Situated on the eastern Mediterranean, near the Aegean Sea, we’ll get a sense of what life was like in Roman times. This is a very important delta, where river Kaystos silted for millenniums, while the international port of Ephesus has attracted the world’s merchants, artists and the statesmen interest for centuries. Ancient Ephesus was a great trading city and a center for the cult of Cybele, the Anatolian fertility goddess. Under the influence of the Ionians, Cybele became Artemis, the virgin goddess of the hunt and the moon, and a fabulous temple was built in her honor. When the Romans took over and made this the province of Asia, Artemis became Diana and Ephesus became the Roman provincial capital.
Not only is Ephesus home to one of the Seven Wonders of the World, but Ephesus is also a sacred site for Christians due to its association with several biblical figures, including St. Paul, St. John the Evangelist and the Virgin Mary.
Today, we sightsee, visiting the king of all ancient sites: the Ephesus Museum (Efes Müzesi), located near the entrance to the Basilica of St. John in Selçuk, displaying excavations from the ancient city of Ephesus. The main highlights are two statues of the Ephesian Artemis, frescoes and mosaics. We’ll also catch sight of the ancient Basilica of St John and the Temple of Artemis, one of the Seven Wonders of the World. Today, one can see only the ruins of the foundations of this construction of the Hellenistic Age, made entirely of marble.
Lunch will be served at Amazon Restaurant, where they will share with us some special recipes from the ancient records of Ephesus.
Overnight in Nisanyan Houses; www.nisanyan.com
Activity & Distance: approx. 3 – 5 miles, 2 – 3 hours, leisurely walking
DAY 5: Tire – Kaplanoy
Highlights: Visits to artisans; Tire Farmer’s Market; lunch at Kaplankoy village
Today we drive 40 minutes to Tire, where there exist some of the best examples of the traditional artisan courts. We will also visit felt makers, saddle makers, and many others. We plan to be here on Tuesday to experience the bustle of one of the largest farmers’ markets in the Aegean area, where the influence of the multicultural population of the surrounding villages will be apparent. Here, we’ll see hundreds of different handicrafts, as we mingle with people who would have come to shop from Izmir, Selcuk, Kusadasi and elsewhere in the region.
Be sure to take a breather at one of the outdoor coffee houses near the market for a cup of unbeatable Turkish coffee. A style of serving coffee; roasted and then finely ground coffee beans are boiled in a cezve (pot) and served in a cup where the grounds are allowed to settle. Sugar is added to taste during the elaboration, not after. The coffee houses also serve the traditional nargile or waterpipe; a Turkish tobacco water pipe (hookah, hubble bubble, sheesha).
Then we enjoy a spectacular lunch at Kaplankoy, a little village of Tire, just above the town, before we drive back and spend the rest of the day relaxing or shopping before dinner.
Overnight in Sirince at Nisanyan Houses; www.nisanyan.com
Activity & Distance: 3 – 5 miles, 2 – 3 hours, leisurely walking
DAY 6: Cappadocia
Highlights: Göreme Open air Museum; Derinkuyu Underground City; visiting local pottery; carpet factory; winery workshops
Today we fly from Izmir to the interior of Turkey; Cappadocia. This unusual landscape is a geological and historical wonder composed of extensive underground cities (churches, schools, frescos, homes, and ventilation systems) carved into eerily eroded volcanic tuff, a soft stone that is easily eroded and carved.
At 3,000 feet, this desert climate has fewer varieties of greens and more red meat and dairy, grains, chick peas, and pastries. The area is known for being the capital for manti (a type of dumpling consisting of a spiced meat mixture – usually lamb or ground beef – in a dough wrapper, either boiled or steamed), pastirma (from the Turkish word bastırma, meaning something that is pressed), tandouri lamb (lamb cooked for five to six hours over a split oak fire in old fashioned brick ovens), and boreks (a family of baked or fried filled pastries made of a thin flaky dough known as phyllo, or yufka. It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables).
After checking into our hotel, we walk to Uchisar Castle, an impressive rock formation long used by locals as a castle, and which offers a superb panorama of the surrounding area. We continue to hike through the Love Valley, famous for its magical fairy chimneys, as well as explore one of Turkey's UNESCO World Heritage sites; the Göreme Open Air Museum with its excellent examples of Byzantine rural art. Most of the churches belong to the 10th, 11th and 12th centuries BC.
Our day is complete with a visit to a local carpet factory (not a tourist visit!); Turks started making knotted carpets in the fifth century BC in Central Asia and they have been given as highly prestigious gifts since medieval ages.
Overnight in Urgup at Elkepevi; www.elkepevi.com.tr
Activity: transfers and flight to Cappadocia (Flight cost not included)
DAY 7: Red Valley and Göreme
Highlights: Red Valley; cooking class
We start our day with a hike through the picturesque Red Valley. With its high walls and narrow canyons, it may remind you of the American Southwest. Our hike passes ancient monasteries and churches as we make our way back towards Göreme.
We visit the Women’s Co-op in Avanos to join a cooking class and enjoy lunch. Avanos is also well known for its pottery since ancient times, and this afternoon we may stop to visit a local studio to learn more about this ancient art.
Overnight in Urgup at Elkepevi; www.elkepevi.com.tr
Activity & Distance: approx. 3 – 5 miles, 2 – 3 hours, hike
DAY 8: Hike the Ihlara Valley
Highlights: Ihlara Valley; Derinkuyu Underground City
Cappadocia has dozens of subterranean towns, but the most impressive are Kaymakli and Derinkuyu. These elaborate settlements are up to eight stories deep (only yet partially excavated) with a tangle of tunnels leading to churches, private living quarters, storage areas, deep water wells, carved chimneys for air shafts and even wine producing chambers. Up to 30,000 people lived here for months underground. The determination and motivation behind the creation of these subterranean fortresses is nearly inconceivable.
Next, it’s off to the beautiful streamlined canyon of the Ilhara Valley for an afternoon of hiking. This narrow canyon is simply delightful with dozens of hidden Byzantine churches, along with their original frescos, to explore along the way. After lunch in the valley at a small cafe situated on the banks of the river, we head back on a different track.
Overnight in Urgup at Elkepevi; www.elkepevi.com.tr
Activity & Distance: approx. 3 – 5 miles, 2 – 3 hours, hiking
DAY 9: Departure
After breakfast we transfer to the Kaysari airport for flights back to Istanbul or other destinations in Turkey.
Local Cuisine Notes:
Breakfasts: substantial; may include olives, eggs, homemade white salted cheese (such as feta), yellow kashar cheese (such as cheddar), tulum cheese (sharp cheese made in goat skin), tomatoes, cucumbers, cereals, seasonal fruits, salami, sucuk (Turkish spicy sausage), yogurt, and freshly baked bread with honey, jam and butter or pastries, Turkish coffee and tea. Lunches: Vegetable paradise: soups, green beans, eggplant, okras, peas, artichokes, leaks, and salads served with Aegean olive oil and Mediterranean lemon dressing, bulgur pilaf, rice pilaf, pasta and fruits like peaches, seedless grapes, watermelon, plums and cherries. Dinners: Apps include vegetable such as eggplant, bell peppers, vine or cabbage leaves stuffed with rice. Main course: meat dish, lamb, chicken, or fish with spices typical of Turkey and rice or bulgur. Desserts include fresh fruit, halvas, baklava, puddings or pastries.
Country: Turkey
Arrive: Izmir Airport (or Istanbul for Pre-Trip)
Departure: Kayseri Airport
Daily Walking Distance: approx. 3 – 5 miles, 2 – 3 hours daily
Exertion level & Terrain Notes:
WJ Rating: Level 2-3: Light to Active
More Details: Varied. There may be more challenging sections walking on sandy rocks or volcanic rock called 'tuff' in Cappadocia. Highest altitude is 4,000 ft. with an average elevation gain of 900 ft. Along the southern coast the terrain is mainly limestone, and the trails are rocky and rugged but not steep. Aegean terrain does not include big altitude changes, and will take us through olive groves, fig and citrus orchards, with ocean views
Comfort Level & Accommodation Notes:
WJ Rating: Boutique 3- to 4-star hotel, unique property.
More Details:We select accommodations that best reflect the style of the region and its unique cultures.
Inclusions:
Price includes: all accommodations as listed (or similar) based on double occupancy; most meals; transfers and transportation from the meeting location to the drop off location (other than air if required), admissions fees to itinerary sites, visits and museums; services of leader/guide throughout the tour; hotel taxes and service charges; handling of one reasonable size suitcase and one carry-on per person.
Not Included:
Travel or emergency evacuation insurance; gratuities for leader/guide, driver; alcoholic beverages and meals other than outlined in itinerary; Internal flights required or International flights;visas/immunizations, other items of personal nature.
Itinerary Changes:
We are constantly updating our unique itineraries based on new information and experiences available. Walks, accommodations, visits and such listed may be adjusted. The itineraries presented are subject to modification and change by Whole Journeys. We reserve the right, without penalty, to make changes in the published itinerary whenever, in our judgment, conditions warrant, or if we deem it necessary for the comfort, convenience, or safety of participants.
Explore the legendary Constantinople, masterpieces of the last two millenniums, walk the timeless streets, dine at exotic places, stay at the Sultan's neighborhood. This intriguingly exotic city entwines the ancient with the modern, the old and the new, fuelled by a chic, yet vibrant crowd that embodies the diversity of Asia and Europe. Our tour starts in imperial Istanbul, which has been a melting pot for the cultures of the world for millennia. Istanbul had the privilege of being an imperial capital for ages, absorbing and fusing the food culture of 1001 nations, including the Persians, Arabs, Armenians, Greeks, Jews, Turcomans, Indians, Slavs, and many others. Considering that Istanbul has been the target of historic trade routes such as the Silk Road and the Spice Road, its kitchens were never short of ingredients needed to create dishes from all over the world. Over time, these have melted into the same pot, creating an exquisitely diverse culture of cuisine, which we will experience at authentic restaurants during this pre trip. Our tour of Istanbul includes the must-see historic cultural heritage spots, the beautiful Bosphorus, and sampling the diverse Turkish cuisine; visiting fish markets, farmers’ markets, spice markets, the colorful historic bazaars, as well as the organic and authentic food guru Musa Dagdeviren’s restaurant. We'll explore the rich cultural heritage of this legendary city, and experiencing several food hotspots while meeting one of the most interesting characters of the gastronomical world of Istanbul.
DAY 1: Introductory Walk
Highlights: Suleiman Magnificent Mosque Complex; Grand Bazaar
We’ll meet our guide early afternoon at at our hotel. Wasting no time, we’ll head out to explore. We stroll the Divanyolu – or Divan Yolu, the ‘Road to the Imperial Council’, once the imperial road from Constantinople to Rome – exploring the old cemeteries, fountains, water-pipe joints, towards the Ottoman Medresahs (a place where learning or studying of the lesson happens), and University Square. Ottoman Madrasahs offered different branches of study, such as calligraphic sciences, oral sciences, and intellectual sciences, but they primarily served the function of an Islamic center for spiritual learning. This walk leads us to one of the highlights of Turkish history; the Mosque Complex of Suleiman the Magnificent. The Süleymaniye Mosque was built on the order of Sultan Süleyman (Süleyman the Magnificent) who commissioned the architectural genius Mimar Sinan. The construction work began in 1550 and the mosque was finished in 1558, blending Islamic and Byzantine architectural elements. It combines tall, slender minarets with large domed buildings supported by half domes in the style of the Byzantine church Hagia Sophia (which the Ottomans converted into the mosque of Aya Sofya). We explore this exquisite work of Architect Sinan the Great, and make our way into the Grand Bazaar, via the Old Book Bazaar. At the end of the day, we celebrate new places and friends during a welcome dinner at Hamdi Restaurant. From humble beginnings, Chef Hamdi has built his establishment into a well respected local authority on kebab specialties and Southeastern cuisine. A recent guest describes the food at Hamdi as: ‘Delicious. Their kebab is really like Turkish delight; soft, delicious and fused with flavor. You can also see the entire old city from here.’
Overnight in Galata Area
Activity: city walking/sight-seeing
DAY 2: Sultanahmet Walk
Highlights: Topkapi Palace, Blue Mosque, Underground Cistern, the Roman Hippodrome and Hagia Sophia
We start the day in the Roman Hippodrome, continue to the 400-year-old Sultanahmet Mosque (Blue Mosque), and Hagia Sophia Church, a great architectural achievement of the first half of the sixth century, by Emperor Justinianus, then on to visit the Topkapi Palace, which was the capital of the Ottoman Empire, and the home of the Ottoman Dynasty for 400 years. We ‘ll sample true regional cuisine today at a gourmet lunch in the old square at Karakol Restaurant, operated by the renowned chef and restaurateur Vedat Basaran. Specializing in Ottoman and Turkish cuisine, and culinary culture, Mr. Basaran has extensively researched and worked for over two decades to enhance knowledge about Turkey’s culinary heritage.
He has been widely featured in international and Turkish media on the subject. The building in which the restaurant is established used to be an exterior guard post of Topkapi Palace during the Ottoman era, and the premises located between Saint Irene and the Imperial Walls in the 1st Yard of Topkapi Palace have been restored and made available for the service of their guests. Serving both an a la carte and a café menu, their set a la carte option includes such dishes as shish kebab of duck, or Ottoman-style lamb cutlets with stuffed vine leaves. Their a la carte menu includes dishes such as imperial style pastry of baklava filled with mastic and itir flavored sea bass with coconut almond sauce, and poached içli köfte (ground meat) cracked wheat pasta filed with minced meat, dried plum, spring onion, parsley seared with yoghurt sauce and burned butter. At the end of the day, we take the commuters’ ferry up the Bosphorus, to admire the old palaces, mosques, fortresses and wooden waterfront houses – some the priciest real estate in the world. Finally, we do what the locals do: eat fish, and drink raki (an unsweetened, anise-flavored alcoholic drink) at the Bosphorus.
Set Balik Restaurant will be our dining spot for an excellent seafood dinner tonight. A Travelers' Choice® 2012 Winner, this popular local restaurant along the Bosphorus offers fresh, simple fish and a selection of meze and desserts, with a variety of wines and rakı. Recommended dishes include levrek sarma (stuffed sea bass) and rokfor peynirli somon (salmon with Roquefort cheese).
Overnight in Galata Area
Activity: city walking/sight-seeing/ferry-ride
DAY 3: Asia Walk
Highlights: Explore the market, antique stores, famous patisserie stores, meet a local chef in his restaurant for lunch, dine in the market of Beyoglu
Today we commute to Asia to explore the other side of Istanbul! We take the commuter ferry to Kadikoy (ancient Kalkhedon) explore the market area, antique stores, book stores, and historical pastry shops such Haci Bekir, the famous Turkish Delight shop established in 1777, and Baylan Patiserrie – the French Patisserie which introduced macaroons and some other European sweets to Turks. We’ll visit the legendary Ciya Restaurant, a firm local favorite that has charmed its way into the hearts of its loyal patrons with its pleasing menu, organic ingredients, and Chef Musa Dagdeviren’s colorful personality. Opened in 1987, the restaurant’s menu reflects Chef Musa’s love of his country’s cuisine. Our lunchtime surprise lies one-hour’s drive east of Istanbul; where we’ll pay a visit to Chef Musa Dagdeviren’s organic farm for a meal. Chef Musa has created an oasis, where he is experimenting with new methods for organic farming, creating a seed bank and teaching traditional methods of cooking. Then, we head back to our hotel on the European side to freshen up for our evening’s festivities; tonight we explore the vibrant Galata area and enjoy our farewell dinner in the fish market of Beyoglu.
Overnight in Galata Area
Activity: city walking/sight-seeing/ferry-ride
DAY 4: Departure
Breakfast and private departure to Istanbul Ataturk Airport early morning for those taking part in Main Trip. Fly to Izmir to meet main trip group mid-morning.
Local Cuisine Notes:
Local Cuisine Notes: Breakfasts: substantial; may include olives, eggs, homemade white salted cheese (such as feta), yellow kashar cheese (such as cheddar), tulum cheese (sharp cheese made in goat skin), tomatoes, cucumbers, cereals, seasonal fruits, salami, sucuk (Turkish spicy sausage), yogurt, and freshly baked bread with honey, jam and butter or pastries, Turkish coffee and tea. Lunches: Vegetable paradise: soups, green beans, eggplant, okras, peas, artichokes, leaks, and salads served with Aegean olive oil and Mediterranean lemon dressing, bulgur pilaf, rice pilaf, pasta and fruits like peaches, seedless grapes, watermelon, plums and cherries. Dinners: Apps. include vegetable such as eggplant, bell peppers, vine or cabbage leaves stuffed with rice. Main course: meat dish, lamb, chicken, or fish with spices typical of Turkey and rice or bulgur. Desserts include fresh fruit, halvas, baklava, puddings or pastries.
Country: Turkey
Country: Turkey
Arrive: Istanbul Ataturk Airport
Departure: Connect from Istanbul Ataturk Airport to Izmir Airport for main trip at 10:30am
Daily Walking Distance: Light
Exertion level & Terrain
Notes: Easy WJ Rating: Level 2: Light Activity Comfort Level & Accommodation Notes: WJ Rating: Boutique 3- to 4-star hotel, unique property.
More Details: 3- and 4-star hotels and country house lodging. We select accommodations that best reflect the style of the region and the unique cultures found in each village.
Inclusions:
Price includes: all accommodations as listed (or similar) based on double occupancy; most meals; transfers and transportation from the meeting location to the drop off location (other than air if required), admissions fees to itinerary sites, visits and museums; services of leader/guide throughout the tour; hotel taxes and service charges; handling of one reasonable size suitcase and one carry-on per person.
Not Included:
Travel or emergency evacuation insurance; gratuities for leader/guide, driver; alcoholic beverages and meals other than outlined in itinerary; visas/immunizations, other items of personal nature.
Itinerary Changes:
We are constantly updating our unique itineraries based on new information and experiences available. Walks, accommodations, visits and such listed may be adjusted. The itineraries presented are subject to modification and change by Whole Journeys. We reserve the right, without penalty, to make changes in the published itinerary whenever, in our judgment, conditions warrant, or if we deem it necessary for the comfort, convenience, or safety of participants.
