Temperature: 26°C high; 13°C low
Season: autumn
Flight time from UK: 4 hours
Time difference: GMT+2
The Aegean comes into its own in October, and is the time favoured by in-the-know Turks who whizz down from the northern cities, namely Istanbul, for a guaranteed extension to their summer. Afternoons remain sun-kissed and, besides the occasional shower or drizzle, temperatures are more than pleasant enough for days feasting at chic beach clubs – especially thanks to deliciously swimmable sea temperatures. Bodrum is the buzziest of the Aegean hotspots, where glitzy addresses such as Mandarin Oriental, Maxx Royal and Scorpios descend down lush hillsides into the azure sea in rows around wealthy areas such as Göltürkbükü. Between sharing sun decks with Turkish pop stars and international magazine editors, take time to explore the region’s authentic side, from the rustic charm and seafood restaurants of Gümüşlük to the winding streets of Bodrum’s Old Town. Explore the 15th-century Castle of St. Peter, then settle in for an al-fresco supper at one of the harbour’s quieter, better tables.
Further down the coast, in Fethiye and Ölüdeniz, the paragliders are still circling over that perfect blue lagoon, and hiking the Lycian Way feels like time travel in flip-flops as hikers pass by ancient tombs, pine forests, and views that drop dramatically into the blue. Kaş is all honey-hued stone, artisan boutiques and quiet cafes that fill with friendly locals, while gulet cruises offer lazy days at sea. October on the Turkish Coast is about reclaiming the Mediterranean dream; best enjoyed with a glass of raki, a gentle breeze, and phones on ‘do not disturb’.
Where to stay: Mandarian Oriental in Bodrum, a glamorous, starry beach base. Alaçati is a good spot for small boutique hotels – a better bet for eco-friendliness than a sprawling coastal resort. The Stay Warehouse is a super-cool, adults-only converted brewery built from regionally sourced, recycled wood, bricks and glass, and the restaurant serves platters of local fruit, olives and cheese.