| Starts | Istanbul, Turkey |
|---|---|
| Ends | Istanbul, Turkey |
| Region | Europe |
| Duration | 12 days |
| Tour Operator | Peregrine |
Itinerary
Day 1
Istanbul
- If arriving at Istanbul's Atakurk International Airport (IST) you will be met and transferred to your starting hotel. If arriving at Sabiha Gokcen Airport (SAW) airport please make your own way to the hotel (unless you have booked a transfer). As today is an arrival day, there is no formal sightseeing planned. Istanbul is one of the great cities of the world, with a history spanning thousands of years. It has been through several incarnations, firstly as Byzantium, then Constantinople and finally Istanbul. The city today is bustling and its streets are crowded with locals busily going about their daily lives. If you arrive early enough, you can wander and absorb the vibrancy of this exciting city that links Europe and Asia. In the evening there will be a Welcome Meeting (please check noticeboard for exact time) held in the hotel, where you will meet your tour leader and travel companions.
- In the evening, dinner will be held in a popular local 'meyhane' (Turkish tavern) in the vibrant Beyoglu area. Savour meze (small savoury dishes), accompanied by a glass of raki, and get to know your fellow travellers.
Day 2
Istanbul
- After breakfast, you will take a tasting tour through Istanbul’s celebrated Egyptian Spice Bazaar. Discover the secret to selecting the freshest spices and enjoy a strong Turkish coffee accompanied by a 'tulumba' (a Turkish dessert consisting of fried batter covered in syrup).
- Continue your walking tour around Sultanahmet and Eminonu, including some of the most celebrated sites of the city - Suleymaniye Mosque and the Hippodrome. Your tour leader may also point out some street food specialties along the way. Local favorites include barbecued corn and roasted kestane (chestnuts), and, of course, Turkish delight. Your walking tour concludes at the Kapali Carsi (Grand Bazaar), where you can explore the narrow alleyways and copious wares for sale at your leisure
- In the late afternoon, you will have the option to take a food tour on the Asian side of the city, or meet up with a local family for a home-cooked dinner. Alternatively you may wish to reserve a table at one of the city’s excellent restaurants.
Day 3
Bursa
- After breakfast, you will drive to Kabatas, then take a ferry, arriving in Bursa in time for lunch.
- Lunch on Bursa’s most iconic local dish – the Iskender kebab. While different style of kebab are found throughout Turkey, this is arguably one of the most famous incarnations of the dish. Named after its creator, İskender Efendi, this famous north-western Turkish kebab was first seen on the menu in the late 19th century. Since then the family have trademarked the dish and still own the founding restaurant in Bursa.
- In the afternoon, your leader will take you on a walk around the town. Bursa is an old and important city with a rich and varied history. It had a central role in the creation of the Ottoman Empire and from 1326-1402 AD actually served as the Sultan's capital. There are a number of elegant mosques such as the supremely beautiful Yesil Camii, as well as an intriguing covered bazaar and teahouses filled with locals. Your walk will include a stop at a traditional teahouse for a taste of this important Turkish drink and cultural pastime.
- After dinner, you will be invited to attend a Dervish (Sema) Lodge. Witness a Sema performance and learn more about this mesmerising culture.
Day 4
Ayvalik
- After breakfast, you will drive to Ayvalik (approx. 5hrs).
- Located on the Aegean coast and taking its name from the Turkish word for quince (ayva), the charming village of Ayvalik is set around a harbour and looks out to the Aegean islands. The cobbled backstreets with their old houses and cafes are perfect for exploring.
- The region surrounding Ayvalik is a major producer of olives and olive oil and olive groves line the hills. In the afternoon, we will visit a purveyor of local olive oils and enjoy a tasting. Next we will sample some locally produced liqueurs.
- In the evening, your leader may suggest you try a corbasi (soup restaurant) or the local favourite, Ayvalik Toast.
Day 5
Ayvalik
- Enjoy a morning stroll around Ayvalik’s weekly market, savouring treats including locally produced honey, foraged wild greens, handmade yufka (a kind of filo pastry used in baklava), nuts and spices. Your leader will purchase a selection of the best produce for a picnic lunch which you will enjoy on nearby Cunda Island overlooking the sea. Cunda Island was once inhabited by Greek populations and some Greek orthodox churches still remain.
- On Cunda Island, we will also visit a purveyor or cheeses and yoghurts. Cunda is famous for its dairy farming and here you will find a variety of delicious dairy products that you won’t be able to taste anywhere else. Try the ‘Kefalotori’ kelle peynir (a cheese made of sheep and cow’s milk special to the Balıkesir region), or Izmir tulum peyniri (a very sharp and salty cheese) among other specialties.
- If you are still hungry, why not stay on the island and enjoy a fresh Aegean seafood feast at one the restaurants that line the waterfront.
Day 6
Selcuk
- Today we journey three hours to Selcuk. Selcuk is steeped in culture and retains many Turkish traditions. The town itself is usually undisturbed, which gives the opportunity to experience the 'real' Turkey. On the slopes of Ayasoluk Hill lie several historical buildings, including the Isa Bey Mosque and the Grand Fortress. Selcuk is also home to one of the ancient world's Seven Wonders – the Temple of Artemis – although, sadly, only a single pylon remains.
- This evening we visit the local village of Sirince. This authentic Greek Ottoman village seems to have been overlooked by modern development and is a photographer's dream. Settlers to this region post World War I and the Turkish War of Independence where responsible for reviving the local wine industry, made from fruit grown in this area. Enjoy a tasting and consider buying a bottle to take with you, before walking up a gentle slope through cobbled streets and alleys to an atmospheric garden café.
- Here, your host will introduce you to the making of an important Turkish dish, manti, (Turkish stuffed dumplings). It is widely believed that manti were brought to Turkey in the 1300s by the Uyghur people—one of the oldest Turkic tribes— who carried the dried manti in sacks on horseback, ready to be cooked and eaten at any moment. Try your hand at making manti, then enjoy with the traditional accompaniments of tomato sauce and yoghurt.
Day 7
Bodrum
- We have an early start today with a visit to the Ancient Site of Ephesus. Ephesus is the best-preserved classical city in the eastern Mediterranean. Once the capital of Roman Asia Minor, Ephesus has a fascinating history spanning over 1,500 years. Take a guided tour of the site with a local expert, who will bring this ancient site to life. The theatre is well preserved (and regularly hosts concerts), but it is perhaps the magnificent library that takes most people's breath away.
- Lunch is served in a nearby family-run restaurant where gozleme – the famous and very popular Turkish stuffed pastry – is their specialty. Here you will be treated to a demonstration of how this renowned dish is created, before enjoying a gozleme feast.
- After lunch we make the three hour journey to Bodrum. Located on the southern Aegean Coast, Bodrum is a delightful seaside resort town. It is also home to another of the seven ancient wonders of the world, the Mausoleum of Halikarnassus (built after 353 BCE).
- This evening you will take an orientation walk around the city, finishing at the Cevat Şakir Cadddesi. The surrounding alleys and streets off this main thoroughfare host the local fish markets and there are a number of meyhane (taverns) where you can select your own ‘catch of the day’ and have it prepared and cooked for dinner.
Day 8
Overnight Train to Konya
- After breakfast, join a cooking class to learn how to make one of Turkey’s most famous desserts – baklava. Although the history of baklava is not well documented, the oldest recipe that resembles the modern day incarnation is a baked and layered honey-covered dessert that dates back to Roman times (2nd century BCE). While there is evidence that the modern interpretation was developed in the imperial kitchens of the Topkapı Palace in Istanbul, the Turks and the Greeks are still arguing over who has rightful ownership. Either way, it is a delicious, yet time-consuming and technical dessert to make.
- In the afternoon, take some time to explore. Visit the Crusader-built Bodrum Castle (Castle of St Peter), with its towers, dungeons and battlements; see the ancient shipwrecks and treasures at the Castle’s Museum of Underwater Archaeology; view the stunning Bodrum Amphitheater, cut into a hill above the city or stop into a traditional Hamam (Turkish Bath) to relax before your overnight train journey.
- Towards the evening, drive to Izmir for a light dinner (optional), before boarding an overnight train at 8.30pm bound for Konya in the Central Anatolian region of Turkey.
Day 9
Goreme
- Arrive in Konya at 7.30am on day 9. We enjoy a brief stop here for breakfast and to stretch our legs, then continue our drive to Goreme (3 hours), gateway to the fabled Cappadocia.
- Cappadocia fascinates all travellers. Shaped by wind and water, its otherworldly rock formations have to be seen to be believed. In times of peace, the people in this region lived on the land but in times of war or persecution they took to living underground.
- On the way to Goreme, you will enjoy a visit to the underground city of Derinkuyu. Large enough to shelter around 20,000 people, the 60-metre deep underground city of Derinkuyu is awe-inspiring. Built between the 7th and 8th centuries, the city included wine and oil presses, cellars, refectories, stables and chapels.
- Arrive in Goreme by early afternoon. Central Anatolian cuisine is characterised by a focus on wheat (pastas are one of the region’s signature products) as well as cooking in clay. One of the region’s classic dishes, testi kebabi, consists of pieces of lamb or chicken cooked in a tall elegant clay pot, the top of which is smashed off just prior to eating.
- After an orientation walk around the village and some time to refresh, you may chose to dine on a meal of testi kebab at a restaurant for whom this dish is their prized specialty.
Day 10
Cappadocia
- After breakfast, continue your discovery of Central Anatolian cuisine in a half-day cooking class. You will even have the opportunity to use a tandir, or traditional Turkish oven. Enjoy the fruits of your labour for lunch.
- Cappadocia, thanks to its rich volcanic soil, also lays claim to fertile orchards and vineyards. In the evening, you will drive to one of Cappadocia’s most famous local wineries. Learn about the local wine industry (which is over 4,000 years old), as you sample regional varietals. Then take a scenic walk (1 hour) through the Rose and Red Valleys, passing byzantine rock tombs, cave churches, and the many unique rock formations. Conclude your evening with a glass of wine, accompanied by a snack, while watching the sun set over this dramatic landscape.
Day 11
Cappadocia
- For early birds, there is the possibility of rising before dawn to take an awe-inspiring optional hot-air balloon ride over the 'other-worldly' Cappadocia landscape and witness an amazing sunrise in the process. Those preferring a more leisurely start to the day can relax over breakfast before leaving the fairytale landscapes of Cappadocia.
- After breakfast, you will visit the World Heritage-listed Goreme Open Air Museum, a monastic complex composed of churches, rectories and dwellings.
- Your final dinner on the Gourmet Explorer tour will take place in one of Cappadocia’s best restaurants. Set in a converted 250-year-old caravanserai (traditional roadside inn), here you will savour a sophisticated, modern take on traditional dishes.
Day 12
Istanbul
- Take a flight back to Istanbul, where your tour will conclude on arrival at the airport.
