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GOURMET (WINE & CULINARY) TOUR |
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Hagia Sophia
Anatolian Civilizations Museum
Yazilikaya at Hattusas
Cappadocia
Mevlana's Mausoleum in Konya
Perge
Aspendos
Pamukkale
Aphrodisias
Ephesus
Pergamum
Asklepion
Troy
Gallipoli
Kiz Kulesi-Istanbul
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PRS 802 / GOURMET (WINE & CULINARY) TOUR
Day 01, Thursday Arrive in Istanbul and transfer to the hotel. Welcome dinner at Feriye Restaurant accompanied with local wine (D).
Dinner Menu: Turkish Specialities
Day 02, Friday A full day tour with St. Sophia, one of the greatest marvels of architecture constructed as a basilica in 536 by Emperor Justinian; Blue Mosque, facing Hagia Sophia, famous with its more than 20.000 blue Iznik tiles and unique with its 6 minarets, built in the name of Sultan Ahmet in the 17th century, one of the best examples of classical Turkish art; Hippodrome, the scene of Byzantine chariot races, athletic events, victory celebrations, and political activities of the old city where one can also see today the “Obelisk of Theodosius” from Egypt, “Serpentine Column” from Delphi, the “German Fountain of Wilhelm II” and the “Colossus”. In the afternoon, visit the Topkapi Palace - Harem section is excluded - built in 1468 by Mehmet the Conqueror, the imperial residence of Ottoman sultans housing the souvenirs of 600 years and exhibiting imperial treasury, Chinese porcelains, weapons, calligraphy section, etc. A short ride on to Suleymaniye Mosque (presently under restoration and visit could be limited), masterpiece of Sinan, the chief architect of the Ottoman Empire, built in the name of the Sultan Suleyman, the Magnificent, during the 16th. century, considered as the best amongst the imperial mosques. Grand Covered Bazaar, which is one of the most attractive shopping centers in the world with nearly 4000 shops. Return to the hotel (B, L)
Lunch Menu at Konyali Restaurant: Puff pastry with cheese, shish kebab, mixed salad, mixed Turkish dessert
Day 03, Saturday A morning tour to visit the aromatic Spice Bazaar from 1663 with its domed and vaulted shops selling spices and herbs along with a wide variety of commodities, also known as Egyptian Bazaar as it was once endowed with the Cairo imposts. Then proceed to the pier so as to embark the public boat. Sailing through the waterway separating the two continents - Asia and Europe - with a possibility to take pictures of the marble palaces, ancient wooden villas of Ottoman architecture besides modern residentials. During this trip Dolmabahce Palace, Ciragan Palace, Beylerbeyi Palace, Bosphorus and Fatih Sultan Mehmet Bridges as well as Rumelian Fortress, historical armament built by the Conqueror in 1452 to control and protect Bosphorus, will be visible from the sea. After having disembarked the boat get into the coach to get back to the city center. Lunch and then free afternoon (B, L).
Hors d’oeuvre plate (With shrimp, tarama - roe salad - vine leaves stuffed with rice, somon fume, caviar canapé, Russian salad), season’s salad, egg-plant pastry with doner - the special Turkish turning grilled meat , sea-bass in paper or sword fish on skewers, green beans in olive oil, egg-plants salad, mixed desserts as Turkish sweets or fruits, tea of coffee
Day 04, Sunday Transfer to the airport and fly to Ankara. On arrival proceed to the Kavakldere Winery, located near the airport, for a briefing on the production process and tasting their famous brands. In the afternoon visit to the Anatolian Civilizations Museum at which numerous remnants from Stone Age, Neolithic Age, Hittites, Urartians, Phrygians and many others are on display; Mausoleum of Ataturk, the burial place of the national hero who founded modern Republic of Turkey. Overnight Ankara (B, L).
Lunch Menu at Washington Restaurant: Turkish specialities
Day 05, Monday Departure in the morning to visit a winery in Kalecik, famous for its Kalecik Karasi, to get detailed information as to how wines are made. Then proceed to Hattusas that was the capital of the Hittite Kingdom for a long time. Before visiting the main capital proceed to Yazılıkaya to see the open air sanctuary. In the afternoon visit to the capital of Hattusas with Lion’s Gate, Tunnel, King’s Gate, Citadel and Grand Temple. Continue east to Amasya, and wander along the shady tree-lined Ziya Pasa Bulvari on the river bank, to view the picturesque Ottoman half-timbered houses and their reflections in the river. Return in the evening to see the illuminated bridges, minarets and Pontic tombs high up in the cliffs. Overnight Amasya (B, L, D)
Lunch Menu at Asikoglu Restaurant Imam bayildi, season’s salad, water pastry, sac kavurma, fruits or Turkish sweets
Dinner Menu at the hotel in Amasya Turkish Specialities
Day 06, Tuesday After a brief city tour with the Gok Medrese Mosque and the Museum which also houses some Mongol mummies drive on to Tokat to visit the Diren Winery to taste the local wines. Thereafter continue on to Cappadocia for overnight (B, L, D),
Lunch Menu en Route Turkish Specialities
Dinner Menu at the hotel in Cappadocia Buffet
Day 07, Wednesday Optional balloon tour. Depart from the hotel at 09.30-10.00 depending on the arrival time of the participants and visit the valleys where animal-like natural formations like camels and fair chimneys are abundant. Drive on to Pasabagi in Zelve area where monks used to live in seclusion in rock cut rooms. Proceed to the pottery town of Avanos where Kizilirmak (Hallys), the longest river of Turkey, meanders leaving the red clay on its banks that has been the raw material of pottery for centuries. In the afternoon visit to Open Air Museum in Goreme to visit to the early Christian churches decorated with unique frescoes depicting various scenes from the Bible. Stop by Pigeon Valley near Uchisar. Shopping time for the well-known merits of the area. Overnight in Cappadocia (B, L, D).
Lunch Menu at a Local Lady's House Yufka bread, manti with mince and potato, water meatball with bulgur rice, chickpea, bulamac, apricot dessert, ayran or grape hosaf, salad, pickle.
Dinner Menu at the hotel in Cappadocia Buffet
Day 08, Thursday Flexible touring in Cappadocia including Kaymakli Underground City, Ihlara Valley and Turasan Winery, one of the most interesting wineries in the world, where wine is produced and stored in an underground facility. Taste different varities of Turasan wines. Overnight Cappadocia (B, L, D).
Lunch Menu at the restaurant in Ihlara Valley Turkish Specialities
Dinner Menu at the hotel in Cappadocia Buffet
Day 09, Friday Drive to Konya to visit to the Mausoleum of Mevlana, the world-wide famous mystic figure. Then continue on to Antalya. Overnight (B, L).
Lunch Menu at Kosk Restaurant in Konya Okra soup, shepherd’s salad, bread with meat, tirit, Turkish sweets peculiar to Konya (höþmerim halva), water, tea
Day 10, Saturday Departure in the morning and visit to Perge, the place where most of the statues that are on display in Antalya Museum were unearthed and then proceed to Aspendos that bears one of the best preserved Roman theatres in Anatolia. In the afternoon Antalya Archaeological Museum, Hadrianus Gate and Old Town (B, L).
Lunch Menu at 7 Mehmet Restaurant Season’s salad, meze, pastry, lamb kebab, fruits
Day 11, Sunday Free morning. In the afternoon departure for Pamukkale. Arrive in Pamukkale and check in to the hotel to enjoy the healing waters of the thermal center of the Roman times (B, D).
Dinner Menu at the hotel in Pamukkale Buffet
Day 12, Monday Tour the ruins of Hierapolis including the magnificently preserved cemetery "Necropolis", the Main Street and Gates, the Thermal Baths, the Roman Theatre and the Museum. In the afternoon tour Aphrodisias, the city of Aphrodite; visit the Museum, the Temple of Aphrodite, the Theatre, the Stadium, the Agora, the Hadrian Baths, the Odeon, and the Bishop's Palace. Proceed to the hotel in Kusadasi for overnight (B, L)
Lunch Menu at Anatolian Restaurant Turkish Specialities
Day 13, Tuesday Morning tour to Ephesus area with Ephesus Antique City (Hillside Houses are excluded; entrance requires additional admission fee), one of the most popular ancient sites of Turkey with many acres of carefully excavated ruins; Virgin Mary’s House, where St. Mary is supposed to spend her last years together with St. John. Selcuk Ephesus Museum. Late afternoon visit the old Greek village of Sirince, a lovely setting on the mountains, where cherry, apple, strawberry and peach wines made by the villagers can be tasted. Overnight in Kusadasi (B, L).
Lunch Menu at Kirazli Koy Sofrasi Gozleme (Pancake), salad, sarma, grilled pepper, guvec, bulgur rice, Turkish sweets or fruits
Day 14, Wednesday Early departure for Bergama and visit to the Asclepion and Acropol with the well preserved remains. In the afternoon continue on to Troy, the place where the legendary Trojan War took place as described in the historical work of Homer of Smyrna. After visiting the site with nine inhabitation levels covering a period of 3000 years, drive to Canakkale for overnight (B, L, D).
Lunch Menu at Ayos Restaurant-Foca Meze, salad, cigarette pastry, shrimp with butter, jumbo shrimp, sea bass or red barbun, fruits
Dinner Menu at the hotel in Canakkale Buffet
Day 15, Thursday After breakfast sail to the other side of Dardanelles by a ferryboat and visit to Gallipoli, historically famous for being the site of many battles - particularly involving the Allied Forces including Australians and New Zealanders during World War I. Continue to Murefte to visit the Doluca Winery to taste different brands of white and red wines such as Moscado, Sauvignon and Chardonnay and to witness the production process of wine from grapes to goblets. Arrive in Istanbul and overnight (B, L)
Lunch Menu at a restaurant in Tekirdag Regional Specialities
Day 16, Friday Day at leisure in Istanbul (Optional daily tour to Bursa) (B, D)
Farewell Dinner at Kiz Kulesi Restaurant Hors d’oeuvre plate: Artichoke in olive oil, brined anchovies, spicy tomato dip, white cheese, stuffed vine leaves with olive oil, aubergine salad, hummus, pastramy, pickled red beets pureé, Circassian chicken Puff pastry with cheese parsley fýllýng (or Deep frýed phyllo pastry with pastrami and tomato filling) Lamb tandourý with fresh thyme served with rice with onions, nuts, dýced liver and currants (or Mutton (Lamb) coated with eggplant slýces and Turkish sweets
Day 17, Saturday Transfer to the airport for the departure flight (B).
B: Breakfast, L: Lunch, D: Dinner
Rates (in American dollar) are inclusive of accommodation at 4-star (5-star in Cappadocia) hotels on basis as specified on the above given itinerary, guidance in English, air-conditioned transportation, lunches and dinners as specified on the itinerary, admission fees, parking and taxes (Bottled drinks are exclusive unless otherwise is noted on the itinerary)
* Our tours depart with minimum 15, maximum 30 persons
On-Line Secure Payment
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