Çökertme Bay

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Çökertme Bay, which takes its place as a shining jewel among the famous beaches of Bodrum with its turquoise waters, fascinates its visitors not only with its natural beauties but also with its deep historical traces. This mysterious bay stretching into the cool waters of the Aegean is a unique destination that attracts both history lovers and nature lovers. In this region, which has also been used in many TV series and films in Turkey; There are also completely untouched small bays such as Kissebükü, Molla İbrahim, Şeytan Yalısı, which are difficult to reach by land.

Çökertme Bay is known as ‘Amos’ in ancient times. In ancient times, the region was generally characterised by maritime trade and shipbuilding. Amos had an important position as a harbour city belonging to the Carian civilisation and historical ruins bear traces of this period. Around the bay, there are the ruins of Amos, such as the ruins of the ancient theatre and burial chambers.

Çökertme Bay harbours many secrets waiting to be discovered not only on land but also under the sea. A paradise for diving enthusiasts with its clear waters and rich marine life, the bay offers an undersea adventure full of sunken shipwrecks and ancient ruins.

Çökertme Bay also attracts attention with its magnificent natural beauties. Surrounded by lush olive trees, surrounded by impressive hills, this bay offers an escape in touch with nature. The deep blue beaches along the coast offer the perfect setting for sunbathing or relaxing in the shade.

Traditional fish restaurants and cosy cafes along the beachfront offer the most delicious Aegean cuisine. Don’t leave without trying the restaurants along the coast for a feast of seafood. Especially the most famous dish of Çökertme Bay is ‘Çökertme Kebab’. This delicious kebab is a delicious option where marinated pieces of meat are served with roasted peppers and tomatoes. Don’t leave the bay without tasting Çökertme Kebab, which was also selected as the best yoghurt dish in the world according to Taste Atlas.

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