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Izmir

Turkey travel guide

What to see in Izmir

Turkey’s third city, open to the Aegean and very close to Ephesus.

Updated 19 October 2026 · How we make our guides

  • 5 must-see places
  • Best time: from April to June and from September to January
  • Typical food: Boyoz
Photo: BerkeKayalarr · CC BY-SA 4.0

Izmir highlights

The places you can’t miss. In the app we sort them by day and close to each other.

  1. Kordon

    The seafront promenade, perfect at sunset.

  2. Konak Clock Tower

    The symbol of the city.

  3. Kemeraltı Bazaar

    A maze of shops and tea houses.

  4. Historic Lift

    It links two neighbourhoods and offers views over the bay.

  5. Kadifekale

    A castle up on the hill, above ancient Smyrna.

Day trips from Izmir

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

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When to travel to Izmir

The months with the fewest warnings to travel to Izmir are from April to June and from September to January.

  1. Jan no warnings
  2. Feb with warnings
  3. Mar with warnings
  4. Apr no warnings
  5. May no warnings
  6. Jun no warnings
  7. Jul with warnings
  8. Aug with warnings
  9. Sep no warnings
  10. Oct no warnings
  11. Nov no warnings
  12. Dec no warnings
  • February, March

    Ramadan (approximate dates)

    During the day many restaurants close or open less and museum and shop hours change. The evenings, with iftar, are very special.

    What to do: Out of respect, don’t eat or drink in the street during the day; book dinner for after sunset.

  • July, August

    Heat on the coast and at the ruins

    In July and August it’s very hot in Antalya, Pamukkale and Ephesus, and the coast fills up.

    What to do: Visit the ruins first thing; to see them in peace, spring or autumn is better.

Typical food of Izmir

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Izmir from your kitchen).

Boyoz
Photo: Originally created and uploaded to the Turkish Wikipedia by tr:User:ZorCoCuK · CC0

Boyoz

Izmir’s flaky pastry, brought by Sephardic Jews: a dough with oil and tahini, rolled out very thin and baked. It’s eaten for breakfast with a hard-boiled egg and tea.

  • Serves 12
  • 3 h

Ingredients

  • 500 g flour
  • 300 ml water
  • 1 teaspoon salt
  • 150 ml sunflower oil
  • 2 tablespoons of tahini
  • Hard-boiled eggs to serve

How to make it at home

  1. Knead the flour with the water and salt until you have a soft dough. Shape it into balls, coat them in oil and leave them to rest submerged in oil for at least 2 hours.
  2. Stretch each ball out on an oiled worktop until it’s paper-thin, almost transparent.
  3. Brush with a little tahini and oil, roll it up into a rope and then coil it into a spiral.
  4. Flatten each spiral slightly and leave it to rest for 20 minutes.
  5. Bake at 220 °C for about 25 minutes, until golden and crisp.

The trick: The thinner you stretch the dough, the more layers it will have.

Where and what to eat

To eat like a local: the lokanta (canteen-style eatery). The dishes you can’t miss are in the Turkey guide.

Frequently asked questions about Izmir

What to see in Izmir?

Kordon, Konak Clock Tower, Kemeraltı Bazaar, Historic Lift and Kadifekale.

What to see in Izmir in one day?

Don’t miss Kordon, Konak Clock Tower, Kemeraltı Bazaar, Historic Lift and Kadifekale. To split it into days and areas without crossing the city back and forth, the Bagintravel app plans your trip in a minute.

What’s the best time to travel to Izmir?

The months with the fewest warnings to travel to Izmir are from April to June and from September to January.

What day trips can you take from Izmir?

Ephesus from Izmir.

What is the typical food of Izmir?

Boyoz. Izmir’s flaky pastry, brought by Sephardic Jews: a dough with oil and tahini, rolled out very thin and baked. It’s eaten for breakfast with a hard-boiled egg and tea.

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Guide reviewed 19 October 2026. Places, areas and seasons: the same data the Bagintravel app uses. Sources and method.