Turkey forms a remarkable bridge between Europe and Asia and the country reflects these two worlds. The Western part, with the cities Istanbul, Izmir and Antalya is more rich and more populated, and focused at Europe and the Mediterranean area. The other part, from Ankara to the east, with its rough, wide steps, has more remarks of Turkeys Asian inheritance.

Most visitors come to the western part, attracted by the legendary clamor of Istanbul and the longest and cleanest coast line of the Mediterranean area. East Turkey is different: more suitable for the adventurers then for beach lovers. When you come to Turkey for the first time you might be surprised by the excellent food and drinks, which are offered for reasonable prices, and by the dignity of the Turkish people. Remainings from the past offer both east and west of the country an almost excessive wealth, with archaeological sites which go back to the stone time and the Hittites, via Greek and Roman cities to Byzantium, Seldsjuk and Osman monuments, often in splendid surroundings. Everywhere you will find wonders of nature; caves, water falls, gaps, volcanoes, lakes and sources – in one of the most fantastic landscapes in the world.

The name 'Anatolia', which is used for the Asian heart of modern Turkey, comes from the Greek word for 'east'. In the Roman time the area was called Asia Minor (small Asia). Istanbul, founded in 667 v. C., was originally named Byzantium, later the Byzantines named it Constantinople and finally the Osmans gave the name Istanbul.

The Turkish Riviera is one of the most popular destinations to enjoy the sun in wintertime. The Turkish South coast has large natural bays and offers you an average maximum temperature of 19°C. During the summer it is just as warm or hot as in other regions of Turkey. In about four hours flying (airport Antalya) you arrive at the Turkish Riviera, where an enormous versatility of entertainment and culture is waiting for you for very reasonable prices.

Report of the most well known bathing resorts; The ancient fisherman village Kemer for those who want to enjoy the real Turkey. Antalya has a splendid rock coast and a busy entertainment center. In Belek you will find luxurious hotels along the sandy beaches and the ones who like to play golf can make a choice of eight golf areas. On the peninsula of Side you find a mix of accommodations, a sandy beach and a rich cultural inheritance. Probably Alanya is one of the most visited bathing resorts at the Turkish Riviera. Among the ingredients you will find a large offer of hotels and apartments, a beautiful sandy beach and a lively and busy nightlife. Beside its cheap prices, splendid nature and pleasant temperature the Turkish Riviera has something more to offer: a rich cultural heritage. Because of this you have a wide offer of excursions. If you want to leave your bathing resort for a while you can visit Pamukkale with its famous limestone terraces. In Perge an old city was found and dug up, there you can wander through the town-gates and the shopping street.

Also the Turkish Riviera has natural water falls in Düden, Manavgat and Kursunlu. In Aspendos you can visit the best kept Roman theatre and an aqueduct. In short: something for everyone.

You can find your way with English and German almost everywhere, especially in the large cities and in the Aegean and You can find your way with English and German almost everywhere, especially in the large cities and in the Aegean and Mediterranean tourist centers. English is the most important foreign language on Turkish schools. Therefore not speaking the Turkish language is no problem unless you travel in less touristic regions or the east. From the twenties and thanks to Atatürk, the Turkish language is using the Latin alphabet with only a few extra signs, such as diaersis which indicates a certain pronouncement. Turkish is an Oeral Altaic language, nor related to Indo-European languages, nor to Arab. Culture In spite of all associations with the East, Turkey is an efficient country where the buses and trains are always on time and where people say what they mean. The Turks are straight and simply say no when someone asks something impossible, instead of forwarding the person in question with all kinds of promises. You can find your way with English and German almost everywhere, especially in the large cities and in the Aegean and Mediterranean tourist centers. English is the most important foreign language on Turkish schools. Therefore not speaking the Turkish language is no problem unless you travel in less touristic regions or the east. From the twenties and thanks to Atatürk, the Turkish language is using the Latin alphabet with only a few extra signs, such as diaersis which indicates a certain pronouncement. Turkish is an Oeral Altaic language, nor related to Indo-European languages, nor to Arab. Culture In spite of all associations with the East, Turkey is an efficient country where the buses and trains are always on time and where people say what they mean. The Turks are straight and simply say no when someone asks something impossible, instead of forwarding the person in question with all kinds of promises.

The most exciting food of the Turkish kitchen is the meze, delicious finger foods which form a meal on itself or as an appetizer. With the meze the Turkish chefs are testing their fantasy and creativity, by serving for example 101 varieties with eggplant. The meze are a feast for vegetarians, börek (pastries filled with cheese and herbs), dolma (grape leaves filled with rice), eggplant dips and salads, yoghurt and garlic sauce. Olive oil is the basic ingredient of the Turkish kitchen. For some people it's too greasy, others don't want anything else. It seems that olive oil stimulates the richness of the hair growth, which is specially appreciated in the Mediterranean regions. Much care is given to the presentation, even the smallest dishes are garnished with parsley, lemon and olives. Together with the meze you can eat fresh baked Turkish bread (pide) as much as you want. Because of the four seas which touch the Turkish coasts also fish is a main component of the Turkish kitchen. Beside the hamsi, nice snacks of anchovy as a component of the meze, main dishes of bar, swordfish, octopus, large shrimps and red poon are served. Lam is the most eaten meat, like the well-known kebab, but also köfte (seasoned meatballs) is very popular. Chicken is less popular, but is tastily prepared with walnuts, garlic and paprika and is also an ingredient in Circassian dishes. With the main dish salads and rice (pilav), prepared with pine cones, raisins and herbs are served.