Mediterrana

ANTALYA is a large town situated on the Mediterranean coast of southwestern Turkey with the population of 603.190 inhabitants. It is the capital of Turkish tourism a gateway for the Turkish riviera and many historical monuments.

The summers are hot and rainless while the other months are warm and often rainy, with a mean annual temperature of 18.7 °C. On average there is no rain for 309.5 days a year. It is very rare for the temperature to drop below zero. Sea temperatures are 17.6 °C in January, 18.0 °C in April, 27.7 °C in August and 24.5 °C in September.

In 150 BC Attalos II, king of Pergamom, founded the city of Attalia (present day Antalya) and based his naval fleet there. The city grew and prospered in the Ancient Roman and Byzantine periods. Christianity started to spread in the region after 2nd century. It was an important city during Byzantine Empire. In the 13th century it was conquered by Seljuk Turks.

By the second half of the 17th century Evliya Çelebi recorded a city of narrow streets containing 3,000 houses in twenty Turkish neighbourhoods and four Greek. The town had grown beyond the city walls and the port could hold up to 200 boats. In the 19th century the population of Antalya increased as Turks from the Caucasus and the Balkans moved into Anatolia. By 1911 it was a city of about 25,000 people, including many Christians and Jews, still living in separate quarters. From the end of the First World War it was occupied by Italians when finally in 1923 it became a part of the Turkish Republic.

There are several attractions in the city. The most famoust is the historical centre Kelici which has been restores and now hosts many hotels, bars, clubs, resturants and shops. Ancients monuments include the City Waals, Hidirlik tower, Hadrian's Gate (consturcted in 2nd century BC in honour of the Emperor Hadrian), and Clock Tower. Mosques worth visting include Kesik Minare, Yivli Minare (the symbol of the city) and Karatay Medresesi. Hans areOttoman inns which are another attraction not to be missed.

In Antalya you can visit Evdir Han, Kirkoz Han, Alara Han and Castle and Sarapsu. Antalya’s most famous dish includes Piyaz made with tahini (crushed sesame seeds), garlic, walnuts and boiled dried beans, spicy hibeş with mixed cumin and tahini, şiş kofte tandır kebap, domates civesi, şakşuka and various cold Mediterranean dishes with olive oil. Another local speciality is tirmis, boiled seeds of the lupin, eaten as a snack.

Antalya International airport is 10km east of the city centre, and has direct flights from several European cities. It is well connected with other parts of Turkey. In summer there are several daily direct flights with Istanbul and Ankara.