Before You Go

What is the voltage in Turkey & Greece?
Electricity is 220 volts 50 Hz and uses the European plug with two round pins. You will need to bring along the necessary converters and adapters to operate any 120 volt appliances such as hair straighteners and electric razors, as well as camera and cell phone chargers. Many smart phone chargers have converters built in and will only require an adapter. Other appliances such as hair straighteners and electric razors will require a converter. We also recommend you purchase a portable battery which you can use to charge your electronics as you tour each day.

We recommend this adapter for your phones and other devices: https://www.amazon.com/Voltage-Converter-International-European-Countries/dp/B074QLCKW6

Do I need any vaccinations for Turkey & Greece?
There are no vaccinations required before traveling to Turkey & Greece; however we suggest you consult your doctor before traveling.

Are there portage services at the hotels?
The hotels do offer portage services to handle your checked bag (big bag). Porters are available to take your checked bag to your room and then take your checked bag from your room to the hotel lobby when you are checking out. It is your responsibility to locate your bag in the hotel lobby and bring it out to the bus when checking out of a hotel. You are responsible to handle your carry on luggage to and from the hotel rooms.

Kebap
Kebap, the cornerstone of modern Turkish cuisine, simply means “charcoal-grilled” and includes dishes as disparate as kestane kebap — roasted chestnuts sold in paper bags by street vendors on winter days.

The better-known meat dishes come in different styles depending on the region of origin: the spicy Adana; the mellow Urfa; the Antep, sandwiched between thick eggplant slices; a simple dürüm wrap in thin unleavened lavaş bread. The most famous is the İskender kebap, invented by İskender Efendi of Bursa in 1867, where razor-thin slices of lamb are smothered in yogurt, tomato sauce, and butter.

Simit
This humble snack traces its roots to the 16th century. Caravan travelers to and from Istanbul would load up on the bread rings in the nearby town of İzmit, which lent its name to this early example of fast food. Today the sesame-encrusted simit is both a breakfast staple and a popular street food.

Yogurt
Turks adore their yogurt, spooning up more than 2 million tons of it each year. It’s eaten plain or serves as a base for soups and salads like cacık.

Kahvaltı
Oven-fresh bread accompanied by honey and Turkish clotted cream (or kaymak), preserves like rose and fig marmalade, sheeps’ milk cheeses, and tomatoes and cucumbers drizzled in olive oil are standard fare, but every region has its own specialties.

Baklava
This dessert actually hails from Central Asia and spread from there throughout the Ottoman world. It eventually made its way to Europe, where the Viennese modified it as strudel. Today, the indisputable baklava capital is the city of Gaziantep, where the sweet stacks of fine filo pastry, drenched in milky honey and covered in pistachio nuts, are an art form.

Pide
Dubbed “Turkish pizza,” pide is flatbread baked in a wood-fired oven. It comes with a variety of meaty toppings: sucuk (Turkish sausage), pastrami, and minced (kıyma) or chopped (kuşbaşı) lamb meat are popular offerings. Cheese and veggies are also utilized.

Maraş Dondurma
Turkish ice cream is like no other you’ve had. For a start, it has the distinctly smoky taste of natural mastic, and second, the texture is far chewier than its soft Italian cousin. The thickness comes from salep, made from the root of the Orchis mascula, and the cool treat is now so popular scientists have warned it may endanger this rare orchid.

Mantı
In almost every country, from Poland to Japan, there’s a version of meat wrapped in steamed dough. The Italians call it ravioli, the Georgians eat khinkali, and Turks tuck into plates of mantı. This version of dumplings is served with dollops of fresh, tart yogurt, doused with melted butter, and sprinkled with chopped herbs and chile flakes.

Dolma and sarma
Turkish dolma is a dish where rice and meat gets stuffed into hollowed-out peppers, tomatoes, zucchini, or dried eggplants, then slowly braised. Sarma sees the same ingredients rolled in vine or cabbage leaves. Both are a staple at the table for nearly every occasion.

Tavuk göğsü
The signature Ottoman dessert is tavuk göğsü, or chicken breast pudding. This strange-seeming blend of boiled chicken, milk, and sugar that’s been dusted with cinnamon is — perhaps surprisingly — delicious.

Turkish delight
Turks call these delicate cubes of jelly lokum, which derives from the Arabic word for “morsels.” The confection comes in a dazzling variety of flavors, shapes, and colors and is dusted with icing sugar or coconut and sold by the handful in picturesque boxes. They’re also frequently served alongside Turkish coffee at the end of a meal.

Taramasalata
A mainstay of any Greek meal are classic dips such as tzatziki (yogurt, cucumber and garlic),melitzanosalata (aubergine), and fava (creamy split pea purée). But the delectable taramasalata (fish roe dip) is a must. This creamy blend of pink or white fish roe, with either a potato or bread base, is best with a drizzle of virgin olive oil or a squeeze of lemon.

Olives and olive oil
Greeks have been cultivating olives for millennia – some even say that Athena gave an olive tree to the city of Athens, thus winning its favor. Greek meals are accompanied by local olives, some cured in hearty sea salt brine, others like wrinkly throubes, eaten uncured from the tree. Similarly, olive oil, the elixir of Greece, is used liberally in cooking and salads, and drizzled over most dips and dishes. Many tavernas use their own oil.

Dolmades
Each region in Greece – in fact, each household – has its variation on dolmades, whether it's the classic vine leaf parcel, or hollowed out vegetables such as tomatoes, peppers and courgettes, stuffed and baked in the oven. The stuffing often consists of minced meat with long-grain rice, or vegetarian versions boast rice flavored with hearty combinations of herbs like thyme, dill, fennel and oregano. Pine nuts can also be used.

Moussaka
Variations on moussaka are found throughout the Mediterranean and the Balkans, but the iconic Greek oven-bake is based on layers of sautéed aubergine, minced lamb, fried puréed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, then a final fluffy topping of béchamel sauce and cheese.

Grilled meat
Greeks are master of charcoal-grilled and spit-roasted meats. Souvlaki, chunks of skewered pork, is still Greece’s favourite fast food, served on chopped tomatoes and onions in pita bread with lashings of tzatziki.

Fresh fish
Fish and calamari fresh from the Mediterranean and Aegean Seas are incredibly tasty and cooked with minimum fuss – grilled whole and drizzled with ladholemono (a lemon and oil dressing). Flavorsome smaller fish such as barbouni (red mullet) and marida (whitebait) are ideal lightly fried.

Courgette balls (kolokythokeftedes)
The fritter is usually made from grated or puréed courgette blended with dill, mint, or other top-secret spice combinations and paired with tzatziki.

Octopus
Along harbors, octopi are hung out to dry like washing – one of the iconic images of Greece. Grilled or marinated, they make a fine meze (appetizer), or main course stewed in wine.

Feta & cheeses

Honey & baklava
Greeks love their sweets, which are often based on olive oil and honey combinations encased in flaky filo pastry. The classic baklava involves honey, filo and ground nuts. Or try galatoboureko, a custard-filled pastry. A more simple sweet is local thyme honey drizzled over fresh, thick Greek yogurt.

For a list of fun and interesting facts about Turkey: click here

For a list of fun and interesting facts about Greece: click here

Time Zone

• Greece is in the EET (Eastern European Time) time zone.
• Greece is generally 2 hours ahead of UTC (Universal Time) and 7 hours ahead of EST (Eastern Standard Time).

Weather

Spring
Spring lasts from March to May with mild and pleasant temperatures that continue to rise through the season. Spring is full of color, from the flowers to the olive groves. Temperatures generally remain in the 60s, getting up to about 72°F by May.

Summer
Summer spans from June to August. June’s temperatures are quite warm, but July and August bring sweltering heat. The average temperature during these months is 90°F. Most days are sunny with little to no cloud cover. If you travel during summer, pack light, breathable clothing.

Fall
Fall lasts from September to November, and temperatures are moderate. The warmth persists until mid-October while November’s weather becomes cooler. The average temperature in fall is 60°F.

Winter
Winter lasts from December through February and is characterized by being wet, cold, and cloudy. However, the temperatures in the coastal areas stay relatively warm. The average temperature in winter is about 50°F. February is the coldest month of the year but temperatures begin to rise by the end of the month.

Time Zone

• Turkey is in the TRT (Turkey Time) time zone.
• Turkey is generally 3 hours ahead of UTC (Universal Time) and 8 hours ahead of EST (Eastern Standard Time).

Weather

Spring
Spring lasts from April to May and brings warmth and color to Turkey. The hills are vibrant with flowers in bloom, particularly the tulips in April. Temperatures in most of the country are moderate, with an average range of 55°F to 65°F.

Summer
The summer lasts from June to August. During summer, temperatures soar to an average of 80°F. These months are the best time to relax at the coastal areas of Turkey. This is also peak tourism season.

Fall

Fall in Turkey spans from September to November. The beginning of September is still quite hot but by the end of the month, cooler temperatures arrive. The leaves changing color into golden hues make sight-seeing even more beautiful.

Winter
Winter lasts from December to March and is the country’s wet season. December and January are the rainiest months of the year. Temperatures are chilly (40°F average) and occasional snow is common in most regions, except the southeast.

What do I pack?

Comfortable, casual clothing that can be layered to match the weather is a good suggestion. Planning your wardrobe around one or two colors is also helpful. You may choose to bring along one dressy outfit but it is not necessary. Be sure to include comfortable walking shoes and a lightweight jacket for mornings and evenings.

A raincoat and rain hat (or poncho) are easier to use when sight-seeing than an umbrella.

Take along a small backpack. When you are touring, fill it with bottled water, tissues, notebook and pen. It will also come in handy for carrying souvenirs.

Travel sized necessities: sewing kit, first-aid kit, tissues, travel clock, toiletries, notebook and pen, pre-printed address labels (for sending postcards).

Re-closeable plastic bags for wet or soiled items.

It is suggested that you bring a washcloth as many European hotels do not offer them in their rooms.

TURKEY: Modest & conservative clothing is suggested. No shorts or sleeveless shirts! As a precaution some religious sites may provide robes to wear during visits for individuals with apparel that is too informal. (No charge for use of robes).

Ladies: Dresses or skirts (at least to the knees), capris or pants. Shirts or tops with elbow-length or longer sleeves. Women should also pack a lightweight scarf for covering their heads when entering any religious locations which require this. Both men and women need to remove their shoes before entering certain religious sites as well.

Men: The wear of long trousers and a sleeved shirt is requested.

Please note: If your tour includes the Meteora Monastery, the following dress code is required for entrance: Shoulders must be covered. Men will need to be wearing long pants and women will need to be wearing a long dress or long skirt. If the dress code is not adhered to, you will be denied admittance and a refund will not be issued.

Can I pack snacks?

We do encourage you to pack snacks in your checked luggage, such as granola bars, trail mix, crackers etc. These will hold you over on your tour as meal times can sometimes be inconsistent while touring.

Most airlines and airports allow outside snacks. Drinks are NOT allowed unless purchased after security.

Pack minimal snacks for the plane, as you will receive food from the airlines for your “over the water” flights.