DALYAN Frequently Asked Questions...
How can I get to Dalyan? By Air, Flights are available to Dalaman airport throughout the year from Europe . Although during the winter months flights may require a stop in Istanbul . Flying time is approximately 4 hrs from London . The International Airport of Dalaman is thirty minutes from Dalyan.
Do I need a Visa? Yes, The visa costs £10.00 and will last for three months for any amount of entries. You must have six months remaining on your passport.
Is there a travel service from Dalaman to Dalyan? Yes, you can either get a Taxi from the airport and also we can arrange airport transfer for you.
Is there a transport service in Dalyan? Yes there is a regular Dolmus service that runs to the beach, surrounding areas and to the bus station.
Is travel expensive? No travel is very cheap, expect to pay £5.00 for a 3 hr journey with puplic Dolmus.
Is it safe to drive and is car hire available in Dalyan? Turkish traffic laws are not on full part with European laws so extra precaution is required. Dalyan has a number of places to hire a car (note: we think the cost of hiring a car is very reasonable).
Do I need an International driving license? No, but you must be over 18 years of age.Your UK driving licence/your country driving licence enought.
Where can I change money in Dalyan? There are one banks here as well as a post office, which is open till midnight during the summer months. All change money and travellers cheques. Many Bars, Restaurants hotels,and supermarkets will also change money. The bank give you low rate without commission and Post office will give you the best rates but with commission at hte result you get same rate, and 6 cash machine in Dalyan for your plastic or debit card. Also you can change money from hotel reception. Many hotel and restaurants accept visa and mastercard.
What is the currency in Turkey ? A. The Turkish Lira. See how is looking on the below image.
How do I make a telephone call to the UK ? Dial 0044 then remove the first 0 of the local code then dial the rest of the number as usual, i.e. 01705 345678 becomes- 0044 1705 345678.
Is it expensive to call home? Yes, but weekends and after 6 pm are cheaper .You can purchase a telephone card from the Post Office or use the Telephone inside the office. Calls made from your hotel and use your mobile phone are more expensive.
Will my mobile telephone work in Dalyan Turkey ? Yes there are 3 companies here Turkcell, Vodafone(Turkey) and Avea,but check with your Telephone company first.
Will my electrical goods work in Dalyan Turkey ? Yes the voltage in Turkey is 220 but will happily accommodate your 240 goods by using a two-pin adaptor plug.
How far is it to Iztuzu beach? Iztuzu beach is 12 km by road and 6 km by boat. By road it will take 20 minutes by boat 35 minutes
Is it Expensive in Dalyan?No Dalyan is inexpensive,but imported gods are very expensive sometimes more than home.
Is there a Doctor in Dalyan? Yes there are two Doctors in Dalyan and a small Medical Unit.Open week day 9am to 5pm.
What is the usual for tipping? Usually 10 %.
Can I visit the Mosque? Yes but do make sure it is in between prayer times and that you are suitably dressed, i.e. arms and legs should be covered.
How often is the call to prayer? Five times a day from Dawn to Dusk.
As Turkey is a predominantly Muslim Country; will it be difficult to obtain Alcohol? Alcohol is readily available in all hotel, bars restaurants and supermarkets.
Is there a rainy season in Dalyan? Yes April and late October can be a bit wet but otherwise you can expect uninterrupted sunshine.
Are there many Mosquitoes in Dalyan? A. Yes being by a river there are mosquitoes but they are not Malarious. A good repellent such as the local brand Sin Kov will keep them at bay.
Can I sunbathe topless in Dalyan? Yes,although Turkey is a Muslim Country it is quite liberal,but discretion is required.
Is tap water in Dalyan safe to drink? Generally tap water in Dalyan is safe to drink but it does not taste very nice.The different and unfamiliar mineral content may upset stomachs.We adviced to you drink bottled water. you can buy from the hotel bar.
Official holidays: Jan 1: New Year's Day
Apr 23: National Sovereignty and Children's Day (anniversary of the establishment of Turkish Grand National Assembly)
May 19:Atatürk Commemoration and Youth & Sports Day ( the arrival of Atatürk in Samsun, and the beginning of the War of Independence)
Aug 30: Victory Day (victory over invading forces in 1922).
Oct 29: Republic Day (anniversary of the declaration of the Turkish Republic)
Seker Bayrami:Three-day festival when sweets are eaten to celebrate the end of the fast of Ramadan. Also known as Ramazan Bayrami.
Kurban Bayrami: Four-day festival when sacrificial sheep are slaughtered and their meat distributed to the poor.
The dates of these religious festivals change according to the Islamic calendar an thus occur 10-11 days (exact difference between Gregorian and Lunar calendars is 10 days and 21 hrs) earlier each year.
Although the majority of Turks profess the Islamic faith, alcoholic beverages are as widely available as in Europe. However, some Turks abstain from drinking alcohol during the holy month of Ramadan.
There are a few local brands of lager such as Efes and a large variety of international beers that are produced in Turkey such as Skol, Beck's, Carlsberg and Tuborg.
There are a variety of local wines produced by Turkish brands such as Kavaklıdere, Doluca, Kayra and Pamukkale which are getting more popular with the change of climatic conditions that affect the production of wine.
Rakı, is a usually anise-flavored apéritif that is produced by twice distilling either only suma or suma that has been mixed with ethyl alcohol in traditional copper alembics of 5000 lt volume or less with aniseed. It is similar to several kinds of alcoholic beverages available in the Mediterranean and parts of the Balkans, including pastis, sambuca and ouzo. In the Balkans, however, raki refers to a drink made from distilled pomace, similar to Italian grappa, Bulgarian rakia, Greek ouzo and tsipouro, Cretan tsikoudia, Cypriot zivania,French Pernoud and Spanish orujo.
In Turkey, raki is the unofficial "national drink" and it is traditionally drunk mixed with water; the dilution causes this alcoholic drink to turn a milky-white colour, and possibly because of its colour, this mixture is popularly called aslan sütü or arslan sütü, both literally meaning "lion's milk" (aslan and arslan also mean strong, brave man, hence milk for the brave men).
At breakfast and all day long Turkish people drink black tea. Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower.
Ayran The ayran is made of a mixture of water, yogurt and salt. Usually the ayran is drunk more in the summer because it is a cold drink. But the Turks also drink ayran in the winter. Ayran is white and its consistence is creamy. This drink is very healthy and can be drunk by the meal.
Turkish coffee is a world-known coffee which can be served sweet or bitter. In Turkish, there is a saying that emphasizes the importance in Turkish culture of offering a cup of coffee to someone: "a cup of coffee has a 40-year consideration". It should also be noted that although Arabs call their coffee Turkish coffee, it is different in aroma and taste from the classical Turkish coffee.
Taken as a whole, Turkish cuisine is not homogenous. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking.The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as keşkek (kashkak), mantı (especially of Kayseri) and gözleme.
The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
A typical Turkish breakfast consists of cheese (beyaz peynir, kaşar etc.), butter, olives, eggs, tomatoes, green peppers, reçel (jam/marmalade; a preserve of whole fruits) and honey. Sucuk/sujuk (spicy Turkish sausage), pastırma, börek, simit, poğaça and even soups can be taken as a morning meal in Turkey. A common Turkish speciality for breakfast is called menemen which is prepared with roasted tomatoes, peppers, olive oil and eggs. Invariably, black tea is served at breakfast.
Taken as a whole, Turkish cuisine is not homogenous. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, The bath clogs that were worn on the feet were carved out of wood in special shapes and decorated using various techniques. Being quite high off the floor, they ensured that the bather's feet never came into contact with the soapy water. Bath clogs with silver bells accompanied the sashaying bodies of the young women with a pleasing tinkle. The most sought-after combs, whether coarse- or fine-toothed, were those made of ivory, which were plated with silver and gold. Thin bath towels (pestamal) were woven in plaid designs. After women had undressed in the bath, they covered their bodies below the breasts with these towels. Bath towels were adorned with various types of embroidery. After bathing, women wrapped themselves in these towels, the biggest one around the waist, the middle-size one around the shoulders and the smallest around the head. The highest-quality towels were woven in Bursa . After the hair was toweled dry and combed, a gauze-like white 'tülbent' was wound round the head to absorb any remaining moisture. When one went to the bath, a bath mat was spread on the floor. This was a towel-type textile, with a red square on a white field and red stripes around the edge. Bundles were placed on it, and the bather stood on it to get undressed and dressed.
And also many things for typical turkish but our pages not enought for explain all of here.