Discover Kütahya Province. Kütahya has large areas of gentle slopes with agricultural land culminating in high mountain ridges to the north and west. The industries of Kütahya have long traditions, going back to ancient times. Kütahya is famous for multi-colored ceramics, tiles and pottery.
Kütahya is a province in the Aegean Region. The neighboring provinces are Bursa to the northwest, Bilecik to the northeast, Eskişehir to the east, Afyon to the southeast, Usak to the south, Manisa to the southwest and Balıkesir to the west.
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Kütahya Province is one of eight provinces located in the Aegean Region: Afyonkarahisar (03), Aydın (09), Denizli (20), İzmir (35), Kütahya (43), Manisa (45), Muğla (48), and Uşak (64). Each province has a unique code license plate code. The license plate code for Kütahya is number 43.
Points of Interest
Kütahya includes the districts of Altıntaş, Aslanapa, Çavdarhisar, Domaniç, Dumlupınar, Emet, Gediz, Hisarcık, Kütahya, Pazarlar, Şaphane, Simav, and Tavşanlı.
The ancient world knew present-day Kütahya as Cotyaeum. In 1071, Cotyaeum (or Kotyaion) fell to the Seljuk Turks and later switched hands, falling successively to the Crusaders, Germiyanids, and Timur-Leng (Tamerlane), until finally being incorporated into the Ottoman Empire in 1428. During this time a large number of Christian Armenians settled in Kotyaion/Kütahya, where they came to dominate the tile-making and ceramic-ware production. Kütahya emerged as a renowned center for the Ottoman ceramic industry, producing tiles and faience for mosques, churches, and official buildings throughout the Middle East.
Hayme Ana Turbesi
Kütahya Archeological Museum
Kütahya Ceramic Museum
Kütahya Ulu Camii
Kossuth House Museum
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.
In Kütahya, traditional dishes are commonly based on pastry, wheat and dairy products. Regional specialties include haşhaşlı ekmek (poppyseed bread), Gökçemen hamursuzu (unleavened bread), parmak pide (small pita), gözleme (stuffed flat bread), tereyağlı şibit (flat bread with butter), su böreği (phyllo dough pastry), mantı çeşitleri (varieties of ravioli), cimcik (fritters), küp eti (cubed meat), güveç (hot pot), yahni (stew), kavurma ve köfteler (fried meat & meatballs), lahana ve yaprak sarmaları (stuffed vine leaves). Additionally, soups (çorba) play an important role in the regional cuisine.
The Tavşanlı area is well-known for roasted chickpeas. Common varieties include chickpeas seasoned with salt, pepper, vanilla, sugar, cocoa and cinnamon.
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%. Likewise, Kütahya has a warm summer Mediterranean climate, with cool winters and warm, dry summers. Rainfall occurs mostly during the spring and autumn, but can be observed throughout the year.