TURKEY

Stunning courses where east meets west…

Surrounded by high mountains and open seas, Turkey is a cornucopia of natural wonders, noted for its climatic diversity ranging from the Mediterranean to oceanic and continental climates.

The northern regions of Turkey are affected by the oceans whilst the Southern areas have a more temperate Mediterranean climate. The continental climate of the internal regions can sometimes produce four seasons in one day.

The southern regions, popular among tourists in summer, and the central and northern regions of Turkey, in demand throughout winter, are popular for their cultural heritage as well as the variety of touristic and sports facilities.

Weather statistics:

    • 300 days of sunshine
    • Average sea temperature: +20 C
    • Average humidity 55 %

 

 

  • High quality golf breaks in the sun

    Turkey is more than an up and coming destination for golfers seeking sunshine and fresh challenges – it is a fully fledged one thanks to the resort area of Belek.

    Situated on a sliver of Mediterranean coastline and half-an-hour from Antalya Airport, the resort boasts 14 golf courses, many designed by famous names such as Montgomerie, Faldo and Thompson.

    One of them, the Montgomerie Maxx Royal, has staged the Turkish Airlines Open for the past three years (including 2015) and competitors have included Rory McIlroy and Tiger Woods.

    The courses are complemented by a generous selection of top quality hotels, most of which are five star. Accommodation is more often than not on an all-inclusive basis while hospitality and service is befitting the five-star ratings.

    All of which suggests golfing holidays in Turkey could be expensive. Not so. Belek is renowned as a destination that offers high quality golf holidays at great value.

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    We specialise in bespoke tours for a gastronomic golfing experience like no other with the best courses and best regional cuisine.

    In addition to golf, Antalya has beaches and is rich in Turkish culture and history. There are mosques, churches, madrasahs, masjids, caravanserai, Turkish baths and the ancient harbour in the city Known as Kaleiçi, the harbour area is the oldest part of Antalya, is enclosed by the city walls and features historic houses with traditional Turkish and Greek architecture.

    Turkey’s location between western Europe and the middle east explains why the country is a cocktail of cultures, especially in Istanbul.

    The country’s typical dishes reflect this and are largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cooking.

    Frequently used ingredients in Turkish specialties include: lamb, beef, chicken, fish, eggplants, green peppers, , beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine and are used extensively in desserts or eaten separately.

    Antalya’s signature cuisine includes Piyaz made with tahini, garlic, walnuts, and boiled beans. One local speciality is tirmis, boiled seeds of the lupin, eaten as a snack.

    Grida, also known as Lagos or Mediterrenean white grouper, is a fish common in local dishes and found in Antalya’s generous selection of seafood restaurants. If you would like to enjoy trout dishes then restaurants located beside the Belkis stream are worth a visit.

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