The dolmuş ride to Söğüt alone is enticing enough to make the journey out to this village just south of Bozburun worthwhile. A well-kept travel agent’s secret, reserved only for the most astute customer, Söğüt has an untouched wealth of beauty to be found in its tiny pebbled beach, surrounding mountains, and breathtaking islands jutting from the miniature bay. The village is spread along the coast and divided by a ridge. Unique in its intimacy, Söğüt also boasts the best fish on the Marmaris coast.
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TRANSPORTATION AND PRACTICAL INFORMATION.
Dolmuş run to Marmaris daily from the center of town in front of the mosque .The town is spread out among three areas. The Aşkin Pansiyon and the Yakomoz Pension occupy opposite ends of the town, with the center of the ridge rising between. There are few street names, none of which are marked. There are no ATMs or Banks in Söğüt, though pensions can exchange currency. The PTT is in the town center, on Gocupinari Sok., and has an international phone and fax. (Open M-F 8:30am-12:30pm and 1:30-5:30pm; Sa-Su 8am-noon.)
ACCOMMODATIONS AND FOOD.
Pensions are on the beach on either side of the center’s ridge and are luxurious and cheap. The Aşkin Pansiyon is the dolmuş first stop (of three) in Söğüt, being the only pension on its side of the ridge. Beautiful airy rooms with sliding glass doors opening to a miniature garden. The pension’s beachfront restaurant serves fresh fish and kebap . Bus and boat service to town center or to the other shore is free of charge. Breakfast is included. Yakazoz Pansiyon , on the other side of the ridge on the right side of the shore, has clean, friendly rooms, all with bath. Included breakfast is in the blooming garden restaurant. Complimentary car service is available. For a rare and unforgettable culinary treat, take your dinner at the quiet, outdoor Manzara Restaurant , on the road between the center and Yakomoz Pansiyon. The restaurant offers an encompassing view of the islands, mountains, and valleys surrounding Söğüt. Experience the only fish kebap on the Mediterranean coast , savory şiş , and free coffee and çay.
HOW TO DRINK RAKI
The art of drinking rakı, Turkey’s most famous and potent local drink, is a skill deeply ingrained for most Turks and pitifully elusive to most foreigners. Made with aniseed and white grapes, rakı contains 40% alcohol and smells strongly of licorice. The best rakı, coming from Tekirdağ, near İstanbul, is best complemented by white cheese, watermelon, or fish, which bring out the flavor while soothing the stomach from the fiery impact of the liquor. Though most commonly drunk in conjunction with cold water (which turns it a cloudy white), rakı is occasionally mixed with orange juice or salgam, a spicy turnip juice. However you take it, rakı is best drunk slowly you will learn to respect its kick and in the company of good friends. Try drinking a spoonful of olive oil beforehand if you want to stay sober.