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GOLDEN BEACHES. ANCIENT RUINS. LAVENDER FIELDS. Surrounded by the sea on three borders and steeped in history, Türkiye brims with diverse experiences, making it one of the most visited destinations globally.
On a five-day trip, GMA News Online explored the western coast of Türkiye, where the Aegean Sea laps against idyllic towns and cities. We also trekked past the natural riches of the Mediterranean region, before ending the journey at the coastal beauty that is Turkish Riviera.
The flight from the Ninoy Aquino International Airport to the Istanbul Airport took 12 hours. We flew Turkish Airlines, which eased the long journey, and gave us a taste of the cuisine we would be enjoying once we reached our destination.
After a two-hour layover at Istanbul, we took an hour and a half connecting flight to Izmir.
THE SKIES OVER TÜRKIYE told me it was a beautiful country long before my plane landed in the city of Izmir. That early October morning, I peeked out my window, and the clouds parted to reveal dimming city lights and sprawling green fields.
After the chaos that often comes with airport immigration processes, we were greeted outside by our tour guide, a local named Hüseyin Demir. It was chillier than any of us tropics-dwellers expected, and we hurried into our bus, wasting no time in kicking off what would turn out to be an unforgettable adventure.
Türkiye is the land where fables were born and history never ended. Walk through its ancient cities where every stone remembers.
Come for the views, stay for the flavors: Türkiye’s chillest corners, from the bazaars in Izmir City to the rich nature in Urla.
A journey through Türkiye’s Aegean Coast, where windmills turn, vineyards stretch to the sea, and time slows among olive groves and stone houses.
Itinerary:
Kemeralti Bazaar
Izmir Culture and Arts Factory
Kondor
IT WAS MY FIRST TIME IN TÜRKIYE, so I have nothing to compare Izmir City to. Fresh from our long flight, my companions and I had to wait until our hotel was ready for check-in, so Hüseyin piled us into a bus and took us to the Kemeralti Bazaar, the beginning of what would turn out to be a five-day-long shopping spree.
My first impression of Türkiye was that it had everything. The Kemeralti Bazaar was stall after stall of goodies: bread, fruits, soaps, oils, every article of clothing, even wedding dresses, which seem to be a thing. They're everywhere, not just in the bazaar. Wedding dresses seem to be all over the rest of Izmir.
There's also an abundance of stuffed mussels, a popular form of local street food. I quickly learned that the local cuisine is heavy on the seafood. Turkish people love fish, in general, which is not very surprising, given the seas surrounding the country. Along the Aegean shores, we spotted locals fishing early in the morning. Hüseyin said they would fish day and night, and that they often catch sea bass, some octopus, and anchovies.
"Izmir is a significant port, that's totally true," Hüseyin told me, when I asked more about it. "There are two major ports in Izmir. Sea trade still plays a central role in Türkiye’s economy, and Izmir remains historically and strategically important within that network. And also Izmir's port provides direct access to the Mediterranean Sea and major European, North African, and Middle Eastern markets."
Later that night, we headed to Kondor, a seaside promenade lined with restaurants, for dinner.
Naturally, we were served seafood.
Börek — Pastry stuffed with spinach and minced meat or white cheese
Sarma — Stuffed grape leaves
Pottery Vegetables — Tomatoes, peppers, eggplant, and garlic cooked in a clay pot
Smoked Eggplant — Smoked eggplant blended with olive oil and onions
Aşure — Traditional pudding made with grains and fruit
Fava Bean Purée — A smooth, savory spread made from pureed fava beans, olive oil, and herbs
Tarator — Carrot yogurt with sliced roasted almonds
Smoked Artichoke — Lightly smoked and seasoned artichoke hearts
Calamari Tava — Fried calamari served crispy and golden
Balık Kokoreç — Spicy fried and crumbled fish
Grilled Sea Bass — Freshly caught sea bass grilled over an open flame, seasoned simply with olive oil, lemon, and herbs
Itinerary:
Alaçati
Çesme
Köstem Olive Oil Museum
Uzbaş Arboretum
Urla Art Street
WE LEFT THE CITY to explore the countryside of Izmir in a fun little day trip across nearby towns. Traveling by bus, we were treated to lush sceneries of the Izmir Province.
Green. Lots and lots of green, and wind. In the traditional, whitewashed town of Alaçati, there were windmills. In the harbor town of Çesme, there was an old Ottoman castle.
In Urla, we get a closer look at the region's natural riches. Vineyards. Greenhouses. Fields of olive trees, and so many more.
"Local farmers grow tomatoes, peppers, eggplants, cucumbers, and beans — sold fresh in İzmir and nearby resorts. Lettuce, herbs, and arugula are popular in organic and boutique markets," Hüseyin said.
The mild Mediterranean climate allows year-round cultivation of these crops. Urla also grows pomegranates, strawberries, figs, citrus, and artichokes — artichokes, specifically, is a local delicacy. I was told that they could turn artichoke into anything, even ice cream.
In fact, artichoke is celebrated during the Urla Artichoke Festival, which attracts thousands of visitors every spring.
And of course, olives. Türkiye is the fourth largest producer of olive oil in the world, so they're big on this little fruit. At the Köstem Olive Oil Museum, we learned the ins and outs of Türkiye's olive oil production.
It's these well-cultivated local flavors that have boosted Türkiye's culinary presence on the global stage. Restaurants and chefs across Izmir, Istanbul, and Bodrum have been recognized in the latest Michelin Guide.
Mincemeat Pide with Cheddar Cheese — Turkish flatbread topped with spiced minced meat and melted cheddar
Kuşbaşı Pide — Diced meat pide with tender cubes of beef or lamb
Vegetarian Pide — Flatbread topped with seasonal vegetables and herbs
Döner Kebab — Thinly sliced, seasoned meat served in traditional Turkish style
Sourdough Village Bread — Oven-baked with pesto sauce, local tomatoes, and Parmesan
Goat Cheese Pastry — Goat cheese wrapped in crispy shredded pastry and fried
Sautéed Herbs — Spinach, celery, sorrel, and chard served with yogurt sauce
Red Okra — Cooked with spices and vegetables
Grilled Lamb and Beef — Tender cuts of lamb and beef grilled to perfection, enhanced with local olive oil and herbs
Itinerary:
Hierapolis Ancient City
Pamukkale
Kibyra Ancient City
IN 2024, Türkiye celebrated the "Golden Age of Archaeology," as the number of its archaeological works reached 765. This number is expected to increase to 800 in 2026.
Excavations were ongoing in multiple ancient ruins we visited. On the third day of our tour, we drove to witness the wondrous sight of Hierapolis-Pamukkale in Denizli, before stopping by Burdur to explore the Kibyra Ancient City.
Pamukkale's attractions are registered on the UNESCO World Heritage List as natural and cultural sites. Aside from what we visited, there's the Karahayıt Hot Springs, the Denizli Cable Car and Bağbaşı Plateau, Akhan Caravanserai, Gözler Lavender Gardens, Seyir Tepesi, and Çamlık Park.
Pamukkale's attractions are registered on the UNESCO World Heritage List as natural and cultural sites. Aside from what we visited are the Karahayıt Hot Springs, the Denizli Cable Car and Bağbaşı Plateau, Akhan Caravanserai, Gözler Lavender Gardens, Seyir Tepesi, and Çamlık Park.
And of course, there's Pamukkale's famous travertines, a type of limestone formed by thermal waters. These thermal waters were what made the ancient city of Hierapolis so famous. According to Hüseyin, people from across Anatolia, Greece, and Rome would seek healing and rejuvenation in its mineral-rich waters.
No doubt, it's a breathtaking vision, but what made it more fascinating were the familiar legends and myths that come attached with these ancient cities. They had been following us everywhere. A mosaic of Medusa was on the floor of the music hall in Kibyra. There's a Temple of Apollo in Hierapolis.
And also in Hierapolis, in the Plutonium (Sanctuary of Pluto), which we didn't get to go to, there's a small cave emitting deadly carbon dioxide gas that was believed to be an entrance to the underworld. "Gate to Hell," it's called, and the gases truly are lethal.
Apparently, most of the ancient cities had their own patron deities.
"Pamukkale's god was Apollo," Hüseyin said. "Ephesus' goddess was Artemis."
"But not only one god or goddess. There used to be more than 10 temples dedicated to different god and goddess," he added.
Lentil Soup — Made with lentils, onions, butter, potatoes, salt, and pepper
Haydari — Yogurt mixed with mint leaves and olive oil
Ezme — Minced onions, tomatoes, and green peppers in tomato sauce
Lamb Tandoor — Slow-cooked lamb with vegetables
Grilled Chicken Kebab — Chicken skewers grilled over charcoal, served with salad and Turkish fried rice
Sheep Yogurt — Yogurt made from sheep’s milk
Panna Cotta — A creamy, custard-like dessert similar to crème brûlée
Itinerary:
Kaleiçi
Perge Ancient City
Side Ancient City
ARRIVING IN ANTALYA, it was immediately clear that we had reached a different world altogether.
The weather was hot, closer to the heat and humidity of the Philippines, as compared to the chilly winds and 12C evenings that persisted throughout our adventures from Izmir City to Burdur. We started ditching our coats in the bus.
Antalya is the crown jewel of the Turkish Riviera, a coastal region located southwest of Türkiye. The weather made a lot more sense to me when, the morning of our fourth day of touring, I realized I was staring right at the blue waters of the Mediterranean Sea.
As for Antalya’s old city, Kaleiçi, where our new hotel was located, I couldn't quite pinpoint what made it so different from every other town we had visited thus far. I asked Hüseyin.
"Kaleiçi does feel completely different from the open, whitewashed towns like Alaçatı, Urla, or Pamukkale. The reason lies in its geography, long layered history, and defensive importance, which together shaped a very distinctive architectural character," he said.
It was pirates. And rival empires. In the olden days, to protect Antalya from attacks, the Romans built large defensive walls, remnants of which could still be seen to this day. The entrance to the walled city, the Hadrian Gate, stands intact, and functions much the same — welcoming visitors to the cobbled streets of Kaleiçi.
The visible history, plus the Mediterranean beaches, makes Antalya a popular tourist spot. Visitors can scuba dive in Kaş, kayak in the calm waters of Kekova, go caving, camping, and biking at the Köprülü Canyon, the Düden and Manavgat Waterfalls, and the Karain and Damlataş Caves. They can hike on the Lycian Way and St. Paul's Way trails, which attracts millions of travelers from around the world every year.
We did none of that. Our fourth day was spent visiting the ancient cities of Perge and Side, because you can never explore too many ruins. We bid a sad goodbye to Hüseyin that night, and our last day, our free day, was spent... well, chilling.
I STAYED IN KALEIÇI. It's my personal favorite place among all we'd visited in Türkey. Busy but not overwhelming, ancient in the day and lively at night, and small enough to feel contained, likely due to the now-nonexistent walls — it's like if Intramuros meets Vigan.
My room at Belmondo Suites was in the attic, and it came with a jacuzzi and a skylight, so I took my time getting up, and even joined the crew for breakfast, a rarity for me during this trip.
In our last hours in Antalya, we split into smaller groups — one going off on his own — and wandered around, shopping and haggling. We bought snacks in Migros. I sat outside and stared up at the Saat Kulesi (the landmark Clock Tower). At the bazaar, one of our companions was handed a tea sample, a strong shot of what smelled like a watery version of efficascent oil. At a cafe, we tried ice cream loaded with a thick layer of pistachio cream and chatted there for hours.
It was a perfectly mundane way — but no less memorable — way to end an adventure-filled trip.
On the flight back home to Manila, I decided my first impression was correct. Türkiye did have everything.
Acılı Ezme — Tomato, onion, green pepper, garlic, and pomegranate molasses
Butter with Mint and Spices — Butter blended with mint and regional spices
Hummus with Fermented Sausage — Chickpea hummus topped with slices of Turkish sausage
Seasonal Salad — Mixed greens with pomegranate, dried fruit, and olive oil
İçli Köfte — Bulgur pastry stuffed with minced meat and onion
Mixed Kebab — Lamb chops, Adana kebab, and beef served with rice and grilled vegetables
Assorted Sides & Dips — eggplant dip, citrusy yogurt-herb mix, marinated vegetables, plus warm sides such as sautéed greens or spiced potatoes
Grilled Sea Bass — Whole fresh sea bass, charcoal-grilled and seasoned with olive oil and lemon
Köfte — Hand-formed seasoned beef meatballs
This trip was sponsored by Turkish Airlines and the Turkish Ministry of Tourism.
