•SEFERİHİSAR•
teos
Archeology
According to some historians, Teos was founded between 1050-1000 BC. Its founder is known as Athamas, the son of Dionysus. The Temple of Dionysus was built by Hermogenes of Priena in the early 2nd century BC. It is the largest of the temples built in the name of Dionysus in Anatolia. To the northwest lie the Hellenistic walls, Theater, Acropolis and Gymnasium. It is understood from the inscriptions found that there were three teachers in the three-class Gymnasium; two for sports and one for music. Towards the end of the 3rd century BC, the Dionysian Artists’ Union settled in Teos and gave performances in various places using Teos as a center. Thus, Teos hosted the establishment of the first artists’ union in the world.
History- Culture
Seferihisar has a dynamic structure hosting many culture and art events today. Many festivals and festivals are organized in the region. Traditional Mandarine Festival, Local Seed Exchange Festival, Ata Bread and Armola Festival, Lavender Harvest Festival, Dionysus Festival have been very prominent recently. The historical Sığacık Castle, built during the Ottoman Period, is a must-see, and the streets of Sığacık are definitely worth exploring.
Nature
Seferihisar, Turkey’s first Cittaslow offers a wide range of options in many areas from hiking to water sports. In Seferihisar, which has ten Blue Flags, you can enjoy the sea in Akkum, Maden, Aquarium bays as well as Akarca, Doğanbey and Ürkmez beaches.
Gastronomy
You should try the local delicacies such as the great flavors of red mullet, shrimp, “sakız” artichoke, black mulberry juice, “karakılçık” wheat bread, grapes, olives and olive oil, and the flavors produced from fragrant tangerines. In Seferihisar, you will also have the opportunity to taste the local specialty, Armola Cheese, which is the most special cheese in the region. Both local and organic products are available at the Sığacık farmers’ market. Indulge in the district’s culinary delights before you depart, and savor unique local dishes like “ekmek dolması” (stuffed bread), “yuvalamaç”, “samsades”, and “mastic tarhana”.
