Roses Express: İzmir to Isparta

This daily train is a must for lovers of classical history. The 10-hour journey winds through the coastal plains of the Aegean and into the hilly terrain of western Anatolia, but the real pleasure lies in the stops along the way to explore the region’s ancient ruins. The train stops at Selçuk station, just three miles from the UNESCO-listed Ephesus ruins, and at Denizli station, the gateway to Pamukkale’s travertine terraces and the ancient city of Hierapolis. Its final stop is Isparta, the entry point to the mountaintop ruins of Sagalassos. 

Eastern Express: Ankara to Kars

The daily Eastern Express covers 814 miles through the high plateaus and mountainous landscapes of northeast Anatolia. In winter, when snow blankets the peaks and plains, it becomes one of Turkey’s most stunning journeys. Most travelers bring their own picnic instead of relying on the basic dining car, settling in for the 26-hour trip in either Pullman seats or four-berth shared couchette sleeper compartments. From December to March, the pricier Touristic Eastern Express departs three times a week, offering two-berth private sleeper compartments and including stops for excursions in historic cities.

Taurus Express: Konya to Adana

This passenger train travels along the historic railway line carved through the Taurus Mountains between 1904 and 1918, cutting across the Cilician Gates mountain pass once traversed by Alexander the Great. Originally designed as the northern section of the Baghdad Railway, the route is flanked by steep, forested slopes and deep gorges, passing through numerous tunnels and crossing the 320-foot-high stone Varda Viaduct, famously featured in the 2012 Bond film Skyfall. The seven-hour, daily Taurus Express connects Konya with Adana, an excellent starting point for exploring the castles and ruins of Turkey’s eastern Mediterranean region.

Pamukkale Express: Eskişehir to Denizli

The nine-hour Pamukkale Express connects the vibrant arts hub of Eskişehir with Denizli, the gateway to Pamukkale and Hierapolis, offering a front-row view of the rural heartland of northwest Anatolia. The northern stretch of the journey winds through valleys once ruled by the Iron Age Phrygian kings, while further south, the landscape opens into expansive farmland framed by fir-forested hills. The train departs daily in both directions, making it an ideal way to experience this picturesque region.

Lake Van Express: Ankara to Tatvan

Two long-distance routes showcase the stunning landscapes of southeast Anatolia, featuring rugged, rock-strewn plateaus, rolling hills, vast lakes, and sprawling orchards and farmland. Both routes cross the Euphrates River at the Karakaya Dam via the 2,030-meter-long Euphrates Railway Bridge, offering some of their most scenic views in spring and autumn. Like the Eastern Express, the dining car is basic, so most passengers bring their own food for onboard picnics.

The twice-weekly Lake Van Express covers 775 miles over 26 hours, traveling between Ankara and Tatvan on the western shore of Lake Van, Turkey’s largest lake, spanning 1,435 square miles. Tatvan is the gateway to Van, a city that serves as the ideal base for exploring Turkey’s southeastern corner, including the renowned Akdamar Church, an Armenian artistic masterpiece. Travelers can choose from Pullman seating, four-berth shared couchette compartments, or two-bed private sleeper cabins for their journey.

South Express: Ankara to Diyarbakır

The South Express meanders 653 miles between Ankara and the ancient walled city of Diyarbakır, a perfect introduction to the rich heritage of southeastern Turkey. Diyarbakır, known for its ancient monuments, Kurdish culture, and historic bridges spanning the Tigris River, is a highlight of the journey. The regular 22-hour South Express runs five times a week at a fraction of the cost of the Touristic Diyarbakır Express, which covers the same route in 24 hours. Departing once a month, the touristic version includes stops for excursions in Malatya when heading east, and in Yolçatı (for Harput Castle) and Kayseri when heading west.

Sivas-Samsun Railway

This eight-hour route links Sivas, a city renowned for its stunning 13th-century Seljuk-era architecture, with the Black Sea port of Samsun, home to the Amisos Treasures—a remarkable collection of golden artifacts now showcased in the new Samsun Museum. Running three times a week in both directions, the train leisurely winds through hills dotted with farms before passing by the Canık Mountains. For a more relaxed journey, consider breaking it into two stages by stopping in Amasya, where the cliffside tombs of Pontic kings overlook charming Ottoman houses lining the Yeşilırmak River below.

For ticket details, including pricing, availability, and booking options, please visit: https://bilet.tcdd.gov.tr/

Source: National Geographic

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Historical Background

Founded as a Carian city, Kaunos was strategically positioned on the border with Lycia, which led to a fascinating fusion of Carian and Lycian cultural elements. This dual influence is evident in the city’s architecture, inscriptions, and artifacts. The city thrived as an important port and trading center due to its advantageous position along the Mediterranean coast and its access to the inland areas via the Dalyan River.

Kaunos is renowned for its well-preserved urban layout and diverse architectural styles. Among the most striking features are the ancient city walls, which still stand as a testament to the city’s historical significance and defensive needs. The acropolis, perched on a hill, offers stunning views of the surrounding landscape and the river below, providing a glimpse into the strategic importance of Kaunos in ancient times.

The city is also home to an impressive theater, which showcases the typical Greek architectural style and could accommodate around 5,000 spectators. This theater, along with the remains of temples, baths, and an agora (marketplace), indicates the city’s prosperity and its role as a cultural and social hub.

Rock Tombs and Necropolis

One of the most iconic features of Kaunos is its rock-cut tombs, which are carved into the cliffs overlooking the river. These tombs, resembling Lycian-style burial sites, are a remarkable sight and highlight the city’s connection to both Carian and Lycian traditions. The tombs were designed to honor the deceased with elaborate façades and intricate carvings, reflecting the beliefs and artistic skills of the ancient inhabitants.

The necropolis of Kaunos also includes a variety of tomb types, from simple chamber tombs to more complex sarcophagi, illustrating the diversity in burial practices and the social hierarchy of the city’s population.

Kaunos played a crucial role in the ancient economy due to its strategic location as a port city. It facilitated trade between the interior regions of Anatolia and the broader Mediterranean world. The city’s economy was bolstered by the export of agricultural products, particularly figs, salt, and fish, which were highly valued commodities in ancient times.

Culturally, Kaunos was a melting pot where Carian and Lycian traditions intermingled with influences from other Mediterranean civilizations. This cultural diversity is reflected in the city’s religious practices, art, and daily life. The presence of inscriptions in both the Carian and Greek languages indicates a bilingual society that embraced a blend of indigenous and Hellenistic influences.

Modern-Day Kaunos

Today, Kaunos is an archaeological site that attracts visitors from around the world. Its proximity to Dalyan makes it an accessible destination for tourists interested in exploring ancient history and enjoying the natural beauty of the region. The site offers a glimpse into the past, with its ruins providing valuable insights into the lives and achievements of its ancient inhabitants.

Photos by Sami Payne and Norman Clark

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Yoghurt with Cucumber (Cacık)

Serves 4

Ingredients

500 gr. plain yoghurt

2 medium size cucumbers

1 tsp salt

2-3 sprigs dill

1 tsp dried mint

1 clove of garlic (crushed)

2 tbsp olive oil

Method

Peel the cucumbers and cut them into very small, thin pieces. Sprinkle with salt and leave to one side.

Put the yoghurt in a bowl. Beat it well with a fork or a whisk, slowly adding up to one cup of water.

Add the salted cucumbers and crushed garlic. Sprinkle with chopped dill and dried mint.

Slowly drizzle the olive oil on top.

Serve chilled.

Afiyet olsun!

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If you’re in Fethiye now or planning a late-summer trip, you’re in luck — it’s fig season!

A Brief Introduction to Figs

Figs grow on the Ficus carica, a member of the mulberry family. They appear in some of the earliest historical records and are mentioned often in the Bible. Native to the Middle East and Mediterranean, figs were so valued in ancient Greece that laws were passed to prevent their export.

The oldest known tree planted by human hands is a sacred fig (Ficus religiosa) called Sri Maha Bodhiya in Anuradhapura, Sri Lanka. Planted in 288 BC, it was propagated from the famous Bodhi tree under which Siddhartha Gautama — the Lord Buddha — attained enlightenment.

Figs are also unique in that they have a small opening, called the “ostiole” or “eye.” This is not connected to the tree itself but allows fig wasps to enter and pollinate the fruit, helping it develop.

The health benefits

Figs are rich in fibre and packed with essential minerals such as magnesium, calcium, and potassium (which helps lower blood pressure). They’re also a source of vitamins K and B6.

Click here to read more about their health benefits.

Fresh figs

A perfectly ripe fig offers a luscious sweetness, a soft and chewy texture, and a scattering of tiny, crunchy, edible seeds — a taste and texture combination like no other.

Brown Turkey figs

The most common variety in this region, Brown Turkey figs have dark purple, variegated skins and vibrant red flesh dotted with amber seeds. When fully ripe, they often split open at the stem, revealing their jewel-toned insides.

White figs

These have thin, tender yellow-green skins and chewy flesh with tiny seeds that pop pleasantly when eaten. Younger fruits taste like candied strawberries or raspberries.

If you’re walking around Fethiye, keep an eye out for wild fig trees and try one fresh from the branch — it’s one of life’s simple joys.

Dried figs

Because fresh figs are delicate and quick to spoil, many are dried, producing a sweet, nutritious treat that can be enjoyed all year round.

How They’re Enjoyed in Turkey

Figs are woven into Turkish cuisine in countless ways — from simple snacks to elegant desserts. Here are some favourites:

Kaymaklı İncir Tatlısı (Baked fresh figs with honey and clotted cream)

Click here for the recipe courtesy of Ozlem’s Turkish Table

Taze İncir Reçeli (Fresh Fig Jam)

Fig jam is a popular item at Turkish breakfast tables.

Click here for a recipe courtesy of fabfood4all.com

Fresh figs with goat cheese and peppered honey

Click here for the recipe courtesy of love & olive oil

Figs and cheese

One of life’s simplest yet most luxurious culinary pairings! The natural sweetness of figs pairs beautifully with an array of cheeses — from the sharp, crumbly bite of a blue, to the creamy indulgence of Brie or Camembert. They’re equally delicious alongside İzmir Tulum, tangy goat’s cheese, or even a soft, spreadable cream cheese.

Savour fig season while it’s here, and as the Turks say… Afiyet olsun!

The post Enticing, exquisite, delectable figs appeared first on Fethiye Times.

If you live in Fethiye or visit regularly, Rhodes can be a distant shape low on the horizon on a clear day or even a line of faraway lights after sunset.

A European outpost just 50 miles long and 25 miles wide (give or take) it lies approximately 50 miles off the Turkish coast – twice the distance of the crossing between Dover and Calais.

But the surrounding Mediterranean has never really prevented the island from playing a crucial part in human history, with the first settlements recorded around 800 BC.

Greeks, Romans, Byzantines, crusaders from Europe, Ottomans and Italians have all forged their rich heritage since then. And – although it’s now once again very much a part of Greece – modern Rhodes still welcomes travellers from all over the world, who arrive both on board gargantuan cruise ships and at the international airport at Diagoras – the nation’s third-busiest destination for international passengers.

The crossing from Fethiye

Visitors from Turkey will mostly arrive by ferry, either from Marmaris or Fethiye, the journey from the former the shorter of the two. 

However, services from Fethiye include the hydrofoil link provided by the Dodecanese “Flying Dolphins” which cuts the journey time to just 90 minutes. 

Similarly equipped to an aircraft, the sensation of skimming over the water is exhilarating and a little reminiscent of an airliner. Be aware though that, if the sea is rough, the sleek craft will come off its planes and travel in a conventional manner and at a more sedate pace than its top cruising speed of 35 knots.

The seats are equipped with seatbelts, comfortable enough and can be reclined; passenger toilets are available and there is a snack bar on board if you feel sufficiently sure-footed to explore the three cabins.

There is even an open deck at the rear of the vessel with some limited seating although, if you decide to venture outside, be warned to keep a firm hold of cameras, hats, sunglasses and phones.

Boarding cards are issued on the day of your journey from the kiosk at the entrance to the jetty on production of the document issued to confirm your booking.

You will need to show your boarding card at passport control as well as any visa which permits travel from Turkey to Greece. Be aware that a passport with less than six months to run will exclude you from travelling.

Bags and any luggage will also be scanned before departure as well as on your return to Turkey.

Arrival in Rhodes

With ancient city walls visible all around the port it’s hard not to be impressed by Rhodes’ rich history even before you’ve set foot on the island.

There are no high-rise hotels, no beach umbrellas … just buttressed ramparts demanding to be explored.

But it may be a little while before you have the opportunity to gaze over the city from one of the ancient vantage points. Rhodes is a busy port but not equipped with too many passport control booths, which can mean a long(ish) wait in direct sunlight before it’s your turn to get your passport stamped.

Rhodes town

Once through the gates though, entering through ancient portals into Rhodes old town feels a little like those first steps into a theme park; if you ignore the tourist trinket shops, it’s like taking a step back in time.

Narrow alleys lead off cobbled streets lined with tavernas trying their best to be authentic while still meeting the demands of the modern-day traveller. Some manage, some don’t…

But, if you’re used to Turkey and you decide to try one, you may find it hard not to do a double-take at some of the prices. If you’re visiting for a day, what you paid for a glass of çay may be a story you take back with you.

But, if you’re staying longer, it’s probably best to just stop doing the currency conversions and try to focus on the experience instead – and Rhodes certainly offers plenty of opportunity.

The Palace of the Knights of The Grand Master, the Rhodes Archaeological Museum, the Museum of Modern Greek Art, Roman ruins and numerous old churches and mosques are crammed into the old town itself.

Venture a little further outside the walls and you will find a small aquarium, the requisite umbrellas and sunbeds on Elli Beach and all the modern shops you could want. 

There are numerous boat trips, city tours on open-topped buses as well as the land train.

A meal for two with drinks can cost anything between €60* to €100 although it’s worth exploring the side streets to find your own favourites off the beaten track.

Just like anywhere else, tavernas and restaurants in prime locations will charge top dollar. Look a little harder and you may find some hidden gems and pay a bit less.

The island

If you’re staying for more than a day – and Rhodes is definitely worth it – there’s plenty to explore outside the city itself. 

The island is by no means over-populated; there are open swathes of countryside including pine forests, vineyards and olive groves. 

Other popular destinations include the resort towns of Lindos and Faliraki, which both contribute to the island’s claim to be the second-most visited location in Greece, behind Crete.

They can be reached easily by bus – as can the Valley of the Butterflies in the Petaloudes district, just 20kms south of Rhodes itself.

If you prefer to venture away from the tourist traps, the small harbour at Haraki and the old fort at Feraklos nearby are worth a detour, as are the beaches at Stegna and Agathi, which are less prone to being overcrowded.

Numerous offices in and around the old town offer car and motorcycle hire with more details available from most hotel lobbies if required.

Accommodation in Rhodes

Rhodes offers everything from Airbnb rooms, bed and breakfast accommodation, small pension and boutique hotels as well as grand, modern places on the seafront in the “new” town. 

Whether you prefer luxury accommodation, a taste of the authentic, a family-run premises or just somewhere to dump your bags, shower and sleep, you’ll be able to find something to suit your budget.

Hotels include The Lydia Hotel, offering modern accommodation at reasonable rates just north of the old town; the beautifully restored, historical  S Nikolis’ Boutique Hotel  located near the Aghious Athanasious Gate and the Tower of the Virgin Mary on the south side of the old town.

Prices can range from under €100 a night to over €300 depending on your preferences. Most are inclusive of breakfast but don’t necessarily include dinner; it would be wise to check before booking.

Passport trips

The tiny island of Meis just a 40-minute boat ride off the Turkish coast near Kaş is a popular choice for ex-pats looking for a stamp in their passport which allows them to hang onto driving licences issued in their home countries for another six months.

However, Rhodes is also an option and offers much more to do on the other side.

The drawbacks are that it can take quite a bit longer to get there and, as it’s a larger port, getting through passport control can eat into what free time there is available.

But, if all you really want is that stamp, a meal somewhere nice, a bit of duty-free shopping and a fridge magnet to remember the trip, Rhodes ticks all the boxes.

Be warned though; if you haven’t been before, it’s highly likely you’ll want to come back – albeit with a fatter wallet and more free time to explore.

*Prices were all accurate at the time of publication but may be subject to change.

Want to book a ferry without the fuss? 

With Ferryhopper, you can compare operators, view live schedules, and book in just a few taps — no hidden fees, no hassle. 

Click here to book now

This article was written for Fethiye Times by Steve Parsley.

The post All Rhodes leads to roam … a guide to the Greek island appeared first on Fethiye Times.

Dondurma – Turkish Ice Cream Like No Other

In Turkey, dondurma (literally meaning “freezing”) is the word for ice cream — but don’t expect your usual scoop. Among the many brands and regional varieties, one stands out for its unique texture and taste: the legendary ice cream of Kahramanmaraş.

This isn’t your ordinary dessert. Maraş dondurma is famously chewy, dense, and elastic, thanks to two special ingredients: salep, a flour made from orchid tubers, and mastic, a natural resin. It’s the salep that gives the ice cream its rich, creamy flavour and its resistance to melting — a trait that makes it particularly well-suited to Turkey’s hot climate.

Before freezing, the ice cream is stretchy and pliable. Once frozen, it sets firm — almost rock-like — but don’t be fooled: once it hits your tongue, it melts luxuriously smooth, like butter.

A Dessert with a Twist

Maraş dondurma is truly one-of-a-kind. Traditionally, it’s served in thick slices, sprinkled with ground pistachios, and eaten with a knife and fork, as it’s far too dense for a spoon. You’ll also find it in tempting flavours like vanilla, peach, redcurrant, pistachio, chocolate, strawberry, and more.

Where to Try It – Including Right Here in Fethiye

During the summer, you’ll spot Maraş dondurma vendors in bustling tourist areas across Turkey. These sellers are performers as much as they are ice cream experts — twirling, stretching, and flipping the ice cream like a circus act. They’re known for their cheeky sleight-of-hand, teasing customers as they try to grab the elusive, sticky treat from the vendor’s scoop.

In Fethiye, keep an eye out for signs reading Maraş Dövme Dondurma and treat yourself to this unforgettable taste of Turkish tradition.

Afiyet Olsun!

This article was first published on 23 June 2022 and updated on 1 August 2025.

The post Maraş Dondurma – Ice Cream that’s a stretch! appeared first on Fethiye Times.

For nearly half a century, lavender cultivation has played a central role in the village’s identity and economy. What began as a hobby among local gardeners has grown into a thriving commercial activity. Today, Kuyucak accounts for more than half of all lavender production in Turkey. According to the Turkish Statistical Institute, the village produces approximately 93% of Turkey’s lavender across 3,000 decares of land.

Lavender is not the only botanical treasure here—cultivators in Kuyucak have long nurtured a variety of naturally growing flowers and herbs. This tradition of cultivation has made the region a hub for aromatic plants, contributing to Turkey’s wider production of essential oils used in cosmetics, pharmaceuticals, and wellness products.

Nestled 47 kilometres from Isparta and perched on a high hill at the edge of the Taurus Mountains, Kuyucak is home to just 260 residents. The local community—many of whom are lavender cultivators—play an active role in preserving and promoting the village’s unique heritage. Their fields paint the surrounding slopes and plains in vibrant shades of purple each June and July, when the lavender begins to flower.

As you stroll through Kuyucak’s cobblestone streets, you’re greeted by various hues of violet and purple, mingling with the soothing aroma of lavender that fills the air. This powerful combination of natural beauty, vivid colour, and aromatic essence creates an atmosphere that delights the senses and calms the mind.

By August, the harvest begins, and the lavender is gathered for the production of essential oils, teas, soaps, and more. Visitors can take part in garden tours, photo safaris, hiking and biking trails, and even learn how to extract lavender oil themselves—experiencing first-hand the magic behind one of Turkey’s most fragrant exports.

The Role of Lavender in Turkey

Lavender essential oil is highly valued in Turkey’s cosmetics and pharmaceutical sectors. National production has increased dramatically in recent years with an 87% rise. Although domestic production does not yet meet total demand, the growth has helped boost lavender oil exports.

In addition to its calming fragrance, lavender is used in perfumes, soaps, and wellness products. It is praised for its therapeutic benefits, including pain relief, stress reduction, and help with insomnia. Lavender is also used in herbal teas and aromatherapy, and its diuretic and anti-rheumatic properties add to its appeal.

Lavender Honey and Other Local Delights

Kuyucak is also known for its delicate lavender honey, prized for its subtle flavour, lightness, and health benefits. Low in saturated fat and rich in amino acids, minerals, and vitamin C, this honey is a favourite among consumers and nutritionists alike.

Other traditional products include lavender pillows, known for their relaxing effects—especially helpful for those suffering from sleep disorders. These are even used as cushions for babies to promote restful sleep.

Visit Kuyucak: Turkey’s Lavender-Scented Escape

Whether you’re a nature lover, a photographer, or simply someone in search of tranquillity, Kuyucak Village offers a sensory experience like no other. Visit during lavender season and witness first-hand the stunning union of colour, fragrance, and tradition in Turkey’s Lavender Village.

Source: Daily Sabah/Culture Trip

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Summer is here and if we couldn’t tell that by the long hot sunny days, we would know by the cicadas and their chorus.

We often get asked the question, “What is that noise?”

It greets you in the morning and continues throughout the day, getting louder and louder until it reaches a deafening crescendo.

It’s the chorus of the cicadas and they’re singing the song of summer.

What are cicadas?

Cicadas are insects best known for their buzzing noise which can be amplified by multitudes of insects into an overpowering hum.

They are members of the superfamily Cicadoidea and are physically distinguished by their stout bodies, broad heads, clear-membrane wings, and large compound eyes.

Most cicadas appear every year from late June through August, while others emerge only every few years.

People generally don’t see them because they spend their time in the tree canopy, but their calling card is the buzzing noise they make in short bursts.

Cicada songs

Cicadas usually sing during the heat of the day.

The cicada makes the loudest sound of any insect and can be heard from up to a mile away.

Males produce a shrill buzzing sound with vibrating membranes, called tymbals, on their abdomens.

Each species of cicada has a different song. The sounds vary widely and some species are more musical than others. Though cicada noises may sound alike to humans, the insects use different sounds as mating calls or to express alarm. The loud noise actually repels birds. The cicada’s song is painful to the birds’ ears and interferes with their communication, making it difficult for the birds to hunt in groups. Male cicadas in the same brood will stick together when calling in order to increase the total volume of noise. This reduces the chances of bird predation for the whole brood.

They are hot-blooded singers and the hotter it is the louder they sing!

What are cicadas not?

Grasshoppers, Crickets and Katydids (Orthopterans) are often confused with cicadas because they are relatively large, singing insects. There are many differences between cicadas and Orthopterans, but the easiest way to tell them apart is Orthopterans have huge hind legs.

Cicada facts

• There are over 2,000 types of cicadas
• They live on every continent except Antarctica
• They are “cold-blooded” so they rely on air temperature and direct sunlight to warm up, and unless their bodies are warm enough, they won’t be able to fly, sing and mate.
• Only the males sing. They do this in an attempt to find a mate.
• Different species have different songs to attract only their own kind.
• Adult cicadas have short lives, usually only a few weeks.
• Most of their lives are spent as nymphs underground. For some species, this can be up to several years.
• They feed only on plant sap using their piercing, sucking mouthparts.
• Cicadas are harmless to people.  They don’t bite or sting.

The amazing cicada life cycle

In this video, Sir David Attenborough outlines the amazing life cycle of the cicada.

Anyone for a protein-filled snack?

Have you ever considered eating insects as a source of protein? If your answer is no, now may be the time to reconsider. According to a study by the University of Copenhagen, eating insects is more sustainable than eating livestock. The same study shows that there are over 2,000 species of edible insects, though some are rare. Thankfully, some edible insects are easily available in numbers large enough to supplement global protein needs. 

One of the insects seen as a possible remedy for global protein needs is the cicada. Cicadas are safe to eat and among the most nutritious insects. These insects are rich in protein and can be harvested in large numbers during their breeding seasons. – Source: https://inhabitat.com/can-eating-cicadas-solve-the-sustainable-protein-problem/

We prefer listening to the song of the summer…

This article was first published on 4 August 2020.

The post A chorus of cicadas appeared first on Fethiye Times.

A Glimpse into History

Built in the 6th century during the reign of Byzantine Emperor Justinian I, the Basilica Cistern served as a crucial water filtration system for the Great Palace of Constantinople. Its construction was part of a grand effort to secure a reliable water supply for the city during times of siege or drought.

Architectural Marvels

The cistern spans an impressive 9,800 square meters and has a capacity of over 80,000 cubic meters of water. Its most striking feature is its forest of 336 marble columns, each standing at a towering 9 meters tall. These columns, sourced from various ancient ruins across the Byzantine Empire, support the arched ceiling and create an otherworldly atmosphere as visitors wander through the dimly lit chambers.

Medusa’s Gaze

Among the many wonders within the Basilica Cistern, none capture the imagination quite like the two Medusa heads that serve as the bases for two of the columns.

Neither of the Medusa heads are facing upright, with one positioned sideways and the other resting upside-down, sparking countless theories and legends about their origins and placement. Some speculate that they were repurposed from an earlier structure, while others believe they were deliberately placed to negate the snake-haired monster’s powers and ward off evil spirits.

Restoration and Preservation Efforts

Over the centuries, the Basilica Cistern fell into disrepair and was forgotten by all but a few locals who knew of its existence and who collected water, and even fish, by lowering buckets through holes in their basements.

It wasn’t until the 16th century that it was rediscovered by European travelers, who were awestruck by its beauty and historical significance. Since then, various restoration efforts have been undertaken to preserve this architectural gem for future generations to appreciate.

Restorations were launched in 2017 and during the process, it was discovered that the cistern was at risk of collapsing in the event of an earthquake, which the country is prone to. As part of the restoration, the iron bearings between the columns that had been fitted in the early years of the republic and corroded over time were replaced so the structure can withstand potential tremors.

Visitor Experience

Today, the Basilica Cistern remains one of Istanbul’s most popular tourist attractions, drawing visitors from around the world to marvel at its ancient grandeur. Guided tours provide insight into its history and significance, while the soft lighting and eerie ambiance create an unforgettable experience for all who venture into its depths.

The Basilica Cistern stands as a silent witness to the passage of time, bearing testament to the enduring legacy of Byzantine engineering and the rich tapestry of Istanbul’s history. As visitors descend into its depths, they are transported back in time to an era of emperors and conquests, where the echoes of the past reverberate through the hallowed halls of this remarkable subterranean sanctuary.

Sources: DK Eyewitness Travel Turkey/Daily Sabah

The post Exploring the mysterious depths of Istanbul’s Basilica Cistern appeared first on Fethiye Times.

All rentals less than 100 days fall under short-term rental status. To rent out your property in Turkey a ‘tourism house’ certificate is required. 

What is a Tourism House? What is a Tourism House Certificate?

The document required to carry out short-term rentals in your property for periods less than 100 days is called the Tourism House Certificate. Under Turkish law, short-term rentals cannot be conducted in properties without this certificate. The certificate which is issued by the Ministry of Culture and Tourism is mandatory for short-term rentals and if you have non immediate family members staying in the Tapu holders absence. Websites such as Airbnb, Booking.com & Vrbo also require your certificate number to list your property.

What are the Requirements to Obtain a Tourism House Certificate?

• For apartments & residential complexes: Unanimous approval of all property owners in the building/sharing an entrance.
• For private houses and villas: Direct application to the Ministry of Culture and Tourism without the need for approval from neighbouring title deed holders.
• Application to the Ministry of Culture and Tourism by the title owner – only the title owner can apply who must have Turkish residence and access to E-Devlet – but we can manage this for you.
• Once the online application has been approved your property will need to be inspected to check in complies with health and safety requirements.

Rent Out Your Home With a TÜRSAB A-Group Tourism Certified Agent

We can guide you through the whole process:

• Help you prepare the required paperwork then assist you with your Tourism Certificate application, updating you throughout on its progress until it is issued
• Guide you on how to make your property compliant and arrange your inspection with the Tourism ministry
• As a TÜRSAB A-group tourism company we can then manage your rental business paying your taxes in Turkey and registering your guests with the Polis and Jandarma. Only TÜRSAB agents are permitted to do so.
• We also offer comprehensive property management including our cleaning service, private airport transfers and car hire, maintenance and repairs

Contact Us

Call 0090 535 950 0403 or 0090 532 2072650

For further information contact Ayşe Başihos or Julian Jones at:

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