ISTANBUL & MARMARA REGION
A unique land where East meets West, this region is home to the timeless city of Istanbul, the gateway to Asia. Explore a rich tapestry of Byzantine and Ottoman history, lively bazaars, and scenic shores along the Sea of Marmara.
Why Visit Istanbul & The Marmara Region?
The World’s Only City on Two Continents: Discover the cultural collision of Europe and Asia in Istanbul, a metropolis of iconic sights.
Imperial History: Walk through centuries of history, from the Byzantine to the Ottoman Empire, in palaces, mosques, and ancient cities like Edirne and Bursa.
Bustling Bazaars & Cuisine: Indulge in vibrant street food, fresh seafood, and traditional Turkish delights in its dynamic markets and food hubs.
Smart Travel
Shoulder Season (April-May, September-October): This is the ideal time to visit Istanbul and the major historical sites. The weather is pleasantly mild, perfect for sightseeing with manageable crowds.
Deep Off-Season (November-March): The best time for budget travelers and those interested in winter activities. Hotel prices drop significantly, and it’s peak season for skiing near Bursa (Uludağ).
Peak Season (June-August): The weather is warm to hot, and the coastal towns and Princes’ Islands are very popular for swimming and beach breaks. Be prepared for high temperatures and large crowds at major Istanbul attractions.
Main Areas & Places to Explore
Istanbul
The colossal heart of the region, split by the Bosphorus strait. Explore the historic peninsula (Hagia Sophia, Blue Mosque, Topkapı Palace) on the European side and the vibrant, modern neighborhoods like Kadıköy on the Asian side.
Your Smart Tip: To save time and avoid traffic, buy an Istanbulkart for efficient use of the metro, trams, and ferries. A Bosphorus ferry is one of the best ways to see the city.
Bursa & Uludağ Mountain
The first capital of the Ottoman Empire, Bursa is a city of stunning Ottoman architecture, including the Grand Mosque and Green Mosque. It is also famous for its thermal baths and the nearby Uludağ mountain, a popular destination for skiing in winter.
Your Smart Tip: Try the cable car (Teleferik) up Uludağ Mountain for a fantastic view of the city and surrounding landscape, regardless of the season.
Edirne
Located in the far west of the region, Edirne was the second capital of the Ottoman Empire. It’s famous for the magnificent Selimiye Mosque, a UNESCO World Heritage site and a masterpiece of Ottoman architecture.
Your Smart Tip: Edirne is less touristy than Istanbul, offering a more tranquil view of Turkish history. Check for local festivals, especially the famous Kırkpınar oil wrestling festival in the summer.
Princes’ Islands (Adalar)
A cluster of nine islands in the Sea of Marmara, just a ferry ride from Istanbul. They offer a tranquil escape where cars are banned, leaving horse-drawn carriages and bicycles as the main transport. Büyükada is the largest and most popular.
Your Smart Tip: Visit on a weekday to avoid the huge weekend crowds, particularly during the summer. Rent a bike and explore the hills and historic mansions at your own pace.
Handy Tips
Weather & Climate
The Marmara Region has a varied climate. Istanbul and coastal areas have hot, humid summers and cool, rainy, sometimes snowy winters. Inland areas, like Bursa, experience colder winters, while the mountains have a distinctly alpine climate.
Local Customs And Etiquette
Language: The official language is Turkish. In tourist areas of Istanbul, English is widely spoken, but a few Turkish phrases (Merhaba – Hello, Teşekkür ederim – Thank you) are appreciated.
Mosque Visits: When visiting mosques, women should cover their heads, shoulders, and knees, and men should wear long pants. Shoes must be removed before entering. Avoid visiting during prayer times.
Greetings: A simple handshake is common for new acquaintances. Closer friends may kiss on both cheeks. Avoid excessive public displays of affection.
Bargaining: It is common to haggle in the Grand Bazaar and Spice Bazaar, but not in modern shops or restaurants. Always be friendly and polite.
Budgeting For Your Trip
Accommodation: Hostels ($15–$30), mid-range hotels ($60–$100), luxury ($120+). Prices are significantly higher in Istanbul during peak season.
Food: Street food/Budget local meal ($3–$8), dinner at a mid-range restaurant ($15–$30 per person), fine dining ($50+).
Transport: Istanbulkart (public transport) ($0.50–$1.50 per ride), short taxi ride ($5–$15), regional bus/train (mid-range).
Activities: Museum Pass (good value for Istanbul), Bosphorus Cruise (public ferry $10, private tour $30+).
Daily Budget:
- Budget: $50–$80 (hostels, street food, public transport, free attractions).
- Mid-range: $90–$150 (hotels, local restaurants, paid attractions).
- Luxury: $170+ (boutique hotels, gourmet meals, private tours/transfers).
Getting Around
In Istanbul: The public transport network (metro, tram, ferry, funicular) is excellent. The Istanbulkart is essential. Taxis are plentiful but prone to traffic delays.
Regional Travel: Buses are comfortable and cover the entire region extensively. High-speed trains connect Istanbul with cities like Eskişehir and Konya, and slower trains are available to Edirne. A car is best for exploring smaller, rural towns.
Must-Try Food
İskender Kebap: A specialty from Bursa; a flavorful dish of thinly sliced döner meat, pita bread, yogurt, and hot butter and tomato sauce.
Mantı: Small Turkish dumplings, often filled with ground meat, boiled or fried, and served with garlicky yogurt and chili oil.
Balık Ekmek: A famous Istanbul street food—grilled or fried mackerel served with fresh lettuce, onions, and tomato in a half-loaf of bread.
Midye Dolma: Stuffed mussels (mussels filled with aromatic rice, spices, and a squeeze of lemon juice) sold by street vendors.
Hünkar Beğendi: A creamy, smoky mashed eggplant purée topped with tender slow-cooked lamb or beef stew (Sultan’s Delight).
Pide: Turkish flatbread, often baked in a stone oven and topped with ingredients like minced meat, cheese, or egg—similar to pizza.
Döner Kebap: The classic sliced meat cooked on a vertical rotisserie, served in a wrap or over rice.
Baklava: Layers of thin filo pastry filled with finely ground pistachios or walnuts and soaked in sweet syrup.
Künafe: A hot, stringy cheese pastry soaked in sweet syrup and topped with pistachios.
Lokum (Turkish Delight): Traditional cubes of jelly made from starch and sugar, often flavored with rosewater, lemon, or nuts.
Must-Try Drinks
Çay (Turkish Tea): The national drink; black tea served hot in small, tulip-shaped glasses. Offered everywhere as a sign of hospitality.
Türk Kahvesi (Turkish Coffee): Strong, rich coffee prepared in a copper pot, served in a tiny cup with the grounds settled at the bottom.
Ayran: A refreshing, cold drink made from yogurt, water, and salt.
Şalgam Suyu: A traditional, non-alcoholic, fermented purple carrot and turnip juice—it has a spicy, sour taste.
Boza: A thick, fermented drink made from bulgur or millet, traditionally served with a sprinkle of cinnamon and roasted chickpeas.
Rakı: The national alcoholic drink; an anise-flavored spirit usually mixed with cold water, which turns it cloudy (known as “lion’s milk”).
Turkish Wine: The region produces quality wines, particularly from the Thrace area. Look for local white wines made from the Narince or Emir grapes, or reds from the Boğazkere variety.