Discover Turkey’s Aegean Region. The Aegean coastline is beautiful, historic and agriculturally rich. Known for crystal-clear sea and pristine beaches, the area is home to quaint fishing villages and popular holiday resorts. Additionally, the region has more than 5,000 years of culture and history.
Turkey is home to seven distinct geographic regions: Aegean, Black Sea, Central Anatolia, Eastern Anatolia, Marmara, Mediterranean, and Southeastern Anatolia. The Aegean Region lies on the western side of Turkey. It is bound by the Aegean Sea to the west; Marmara Region to the north; Mediterranean Region to the south; Central Anatolia Region to the east. Among the four coastal regions, the Aegean Region has the longest coastline.
Turkey has a total of 81 provinces. Each province has a unique code license plate code. The Aegean Region consists of eight provinces: Afyonkarahisar (03), Aydın (09), Denizli (20), İzmir (35), Kütahya (43), Manisa (45), Muğla (48), and Uşak (64).
World Heritage Sites
The United Nations Educational, Scientific and Cultural Organization (UNESCO) World Heritage Sites are places of importance to cultural or natural heritage. Aegean Region UNESCO sites include: Aphrodisias (01), the ancient Greek city of Ephesus (07), Hierapolis-Pamukkale (12), Pergamon and its Multi-Layered Cultural Landscape (16), and Xanthos-Letoon (18).
The mild climate and rich soil make the Aegean one of Turkey’s most fertile regions. Known for olive orchards and vineyards, the Aegean Region produces some of Turkey’s most prestigious olive oils and wines. Additionally, the Aegean is famous for an abundance of fresh produce including artichokes, grapes, pears and sweet melon.
The Aegean coastline, overlooking the Greek Islands, is dotted pristine beaches and idilic fishing villages. The Aegean Sea provides an ample supply of fresh seafood including the highly prized red mullet (barbun). With a shared cultural and culinary heritage, the local food shares many common traits with Greek cuisine. Local specialties include stuffed artichokes (enginar dolma), stuffed vine leaves (yaprak dolma) and red mullet pilaki (barbun balığı pilaki). Common in both Turkish and Greek cuisine, pilaki is a method of cooking characterized by the use of carrot, garlic, fresh herbs and tomato.
The Aegean Region has a Mediterranean climate at the coast (with hot, dry summers and mild to cool, wet winters) and a semi-arid continental climate in the interior (with hot, dry summers and cold, snowy winters). Rainfall averages 645 mm (25 inches) per year; temperatures range from -8°C (18°F) to 43°C (109°F), with average humidity of 69%.