Things To Do
in Kuşadası

A selection of small plates—hummus, ezme, grilled vegetables, dolma and tzatziki-style cacık—served at most restaurants and ideal for sharing.

Must-Try!

Fresh whole fish grilled simply with lemon and olive oil; available at seaside restaurants and the marina.

Thin, savory flatbread stuffed with cheese, spinach or minced meat; commonly sold at markets and small cafés.

Turkish flatbread 'pizza' baked with toppings like sucuk (spicy sausage), cheese or minced lamb—widely available and budget-friendly.

A bustling market (often on Tuesdays) selling fresh produce, spices, olives, cheeses, snacks and ready-to-eat items; great for trying local fruit, simit and gözleme.

Street vendors and small stands along the waterfront offering grilled corn, chestnuts in season, freshly squeezed juices and quick seafood bites.

Use formal greetings (Merhaba = hello). Handshakes are common; men may wait for women to offer a handshake. Showing respect to elders is important.

Dress modestly when entering mosques (cover shoulders; women may need a headscarf). Remove shoes before entering prayer areas and be quiet during services.

Ask permission before photographing people, especially in conservative areas or at religious sites. Avoid photographing military installations.

Accept offers of tea or small hospitality gestures politely; it’s polite to use both hands when passing items and to finish what’s on your plate as a compliment to the host.

Tipping is appreciated but not mandatory: 5–10% in restaurants if service is good, round up taxi fares or add a small amount, give porters/everyday helpers a few Turkish lira. In tourist restaurants, leaving a tip is standard.

Credit and debit cards are widely accepted at hotels, restaurants and shops; carry some Turkish lira (TRY) for markets, small vendors and taxis. ATMs are common in town—notify your bank before travel to avoid card blocks.

June–August: hot (often 30–35°C/86–95°F), crowded with beachgoers and cruise visitors; beaches and boat tours are in full swing, book accommodation and tours in advance.

September–November: warm and pleasant, sea temperatures remain comfortable into October, fewer crowds—ideal for combining beach time with sightseeing.

December–February: mild and rainy with temperatures around 8–15°C (46–59°F); many seasonal businesses close or reduce hours but attractions like Ephesus are peaceful.

March–May: blossoming landscapes, comfortable temperatures and increasing services—great time for hiking, photography and visiting archaeological sites before peak season.

Network of coastal and forest trails with dramatic cliffs, secluded bays (e.g., Aydınlık and Karasu), wildflowers in spring and wildlife—suitable for day hikes and nature photography.

Historic ridge offering panoramic views over the Aegean and the Büyük Menderes Delta; trails vary in difficulty—good for more experienced hikers.

Shorter routes within Dilek Park passing through valleys, pine forest and small caves—family-friendly options with scenic viewpoints.

Gentle walks around the vineyards and terraces of Şirince village—combine wine-tasting with relaxed countryside strolling and photo stops.

Vegetarian options are plentiful: meze plates, gözleme with cheese or spinach, stuffed peppers and vegetable stews. Ask for 'etsiz' (without meat) and highlight preferences as menus may emphasize seafood and meat.

Vegan diners can rely on salads, olive-oil dishes, legumes, stuffed vegetables and many mezes—however always check for butter or yogurt in preparations and explain restrictions at smaller places.

Most restaurants in Kuşadası serve halal meat by default due to Turkey's Muslim-majority customs; seafood and vegetarian dishes are widely available too.

Fresh grilled fish, vegetable dishes and many mezes are naturally gluten-free, but breads, pide and some sauces contain gluten—ask staff about wheat-based ingredients.