Izmir Airport to Ayvalik & Edremit Transfer | Edremit Gulf to Izmir Airport

The Edremit Gulf stretches along the northern Aegean coast between Ayvalik and Edremit, backed by the green slopes of the Kaz Daglari — the ancient Mount Ida. It is one of the most beautiful stretches of the Turkish Aegean coast, and one of the least affected by mass international tourism. The villages and towns along this gulf have been summer destinations for Turkish families from Istanbul, Bursa and Izmir for generations — which gives the whole region a genuinely local character that you will not find in Kusadasi, Cesme or Bodrum.

International visitors here are still relatively rare, which means the restaurants, markets and beaches feel authentic rather than adapted for tourism. The olive groves that cover the hillsides between the sea and the mountains produce some of Turkey's finest olive oil — a fact that shapes the local cuisine, which is built around fresh Aegean vegetables, seafood and the kind of slow-cooked mezes that take hours to prepare and seconds to fall in love with.

Ayvalik is the most visited town in the gulf — a charming harbour town with a Greek-influenced old quarter of narrow streets and stone houses, a lively waterfront, and some of the finest seafood restaurants on the northern Aegean. It is also the home of one of Turkey's most celebrated street foods: Ayvalik Tostu — a generously stuffed, grilled toast that originated here and has since spread across the country, though the original versions in Ayvalik are considered the finest. Ferries connect Ayvalik to the Greek island of Lesbos (Midilli) for those combining Turkey and Greece.

Gomec and Burhaniye are quieter resort towns further along the gulf — popular with Turkish families who prefer a calmer, less commercial atmosphere. Burhaniye is known for its olive oil production and has a good weekly market.

Edremit and its coastal resort town of Akcay are at the eastern end of the gulf, backed by the forested slopes of the Kaz Daglari. For an authentic taste of Aegean home cooking — the kind of slow-cooked dishes, vegetable mezes and braised meats that Turkish grandmothers have been making for centuries — seek out Cumhuriyet Lokantasi or any similar traditional lokanta in the town centre. These are lunch restaurants that cook a fresh set menu each morning and serve until it runs out.