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Gocek

Gocek is located in the south of Turkey at the Gulf of Fethiye between Fethiye and Dalaman. By plane Dalaman airport can be reached within one hour from Istanbul. The distance between Dalaman airport ...

Gocek is located in the south of Turkey at the Gulf of Fethiye between Fethiye and Dalaman. By plane Dalaman airport can be reached within one hour from Istanbul. The distance between Dalaman airport and Gocek is only 25 km.

Before 2006, it was necessary to drive through a narrow and winding mountain road to reach Gocek from Dalaman. In June 2006 the 980 meters long tunnel has been completed and makes the access to the town much easier. The tunnel provides paid services. Gocek is best to be visited during the summer months, starting in May and lasting till the end of October. During this time Gocek offers you several choices of activities. As it gets very hot in July and August, we recommend traveling during the months of September and October. Especially long boat trips will be more comfortable and enjoyable.

Gocek harbors islands and coves located in a large and secluded bay. Its natural beauty fascinates more and more tourists every year. With a large natural harbor Gocek has grown up to cater to the needs of yachtsmen. Gocek hosts four very well established marinas that serve the busy yacht tourism in the region.
The Turkish cuisine belongs to one of the most famous cuisines in the world. It is rich, full of different spices, healthy and most delicious. Gocek is located by the sea. Therefore sea food is served in most restaurants. Especially in the hot summer, people prefer a lighter meal made up of fresh fish and salad. Another light option are meals with summer vegetables and fruits, like fried vegetables served with yogurt or tomato sauce or white cheese and melon. Kofte, doner, borek and gozleme are traditional meals served in the majority of restaurants. A salty yogurt drink, called Ayran, is a common cold drink, popular in summer due to its fresh taste. Raki is an anise-flavored alcoholic beverage, usually served with fish, meze or kebabs.