Things To Do
in Acarlar

A small weekly or daily market where locals sell fresh vegetables, cheeses, olives and seasonal produce — great for buying picnic supplies and tasting regional snacks.

Early-morning fish sellers near the pier offer the freshest catch; pick up whole fish to have cooked at a nearby lokanta or to grill if you have access.

A formal hello (Merhaba) and a handshake are common; in villages people may greet with more warmth — reciprocate polite questions about family if asked.

Dress modestly in rural villages and when visiting mosques. Public displays of affection are less common in conservative areas.

Remove shoes when invited into a local home and accept offers of tea as a polite gesture; bring a small gift if visiting a household.

Use titles and show respect to elders; bargaining in markets is normal but do so respectfully and with a smile.

Tipping is appreciated but not mandatory. In restaurants leave 5–10% for good service, round up taxi fares, and leave a small tip for hotel staff and tour guides.

Cash (Turkish lira) is widely used in small shops and markets; larger restaurants and hotels accept credit/debit cards. ATMs are available in Karasu and nearby towns; carry some cash for rural areas.

Warm and humid with beach-friendly temperatures; weekends can be busy as Istanbul residents visit. Expect long daylight hours, vibrant seaside activity, but also more crowded parking and services.

Pleasant temperatures, fewer tourists and colorful foliage around Sapanca and the Samanlı foothills; autumn rains begin increasing later in the season.

Cool, wet and windy with higher rainfall and occasional storms on the Black Sea; some outdoor facilities may be closed and services reduced, but landscapes are dramatic and quiet.

Wildflowers, migrating birds and fresh green landscapes make spring ideal for nature activities; temperatures are mild with occasional showers.

Short, easy walks along wooden boardwalks through the floodplain offering close-up views of wetlands and birds; suitable for all fitness levels.

A range of trails in the nearby Samanlı foothills offering moderate hikes, forest scenery and views toward Sapanca and the Gulf of İzmit.

Popular for day hikes and panoramic views, Kartepe is accessible within an hour and also offers winter sports in season.

A well-known canyon and climbing area in Kocaeli with marked trails, rock-climbing routes and scenic picnic spots — about an hour's drive depending on traffic.

Long-term residents engaged in agriculture, fishing and small-scale commerce — often older and family-oriented.

City residents who own summer houses or visit for day/weekend trips, boosting numbers in peak season.

Visitors drawn by the floodplain forest and Sapanca area, including domestic and international birders.

Local and regional families who visit beaches and nearby lakes in summer for relaxed holidays.

The most popular sport across the region; local amateur clubs and youth teams are active and weekend matches are common.

Both recreational shore and boat fishing are popular among locals and visitors along the Black Sea coast and at the lagoon.

In summer months windsurfing, kitesurfing and small craft activities occur where conditions allow, though facilities are smaller than in major resorts.

Hiking around nearby Kartepe and Samanlı foothills is popular for locals seeking outdoor exercise and nature exploration.

Vegetarian options exist (mezes, salads, pide with cheese, vegetable stews) but menus are seafood- and meat-forward. Ask for börek, lentil soup (mercimek çorbası) and cooked vegetable dishes; useful Turkish phrases help when requesting no meat.

More limited — rely on salads, stewed vegetables, beans and lentil dishes; confirm that dairy (butter/cheese) isn’t used in preparation.

Mainstream restaurants and shops follow halal practices; seafood is generally acceptable for Muslim diners. For specific meat sourcing, ask the restaurant staff.

Challenging because breads and bulgur are common; order grilled fish, salads and vegetable dishes and explain dietary needs to staff to reduce cross-contamination risk.