Diving in Bodrum
BIG REEFBy boat it takes about 20 minutes to get there, goes to a depth of 28-32 metres and it’s possible to see Grouper, Merou, Bream and Liche.
SMALL REEFPopular with the local dive schools, its 200 metres from Big Reef and has the same marine life as Big Reef.
KARGI ISLANDThis is one of the best local dive spots; it’s just off the Akyarlar headland and the nearest point to the island of Kos. It takes 1.5 hours to reach by boat, has a lighthouse at the top of the island and has a variety of different fish.
KÖÇEK ISLANDThis small rocky island is between Kargi Island and Bodrum. There are barracuda and bream here along with large fan mussel and triton shellfish.
BLACK ISLAND - KAÇAKÇI BAY (Smuggler’s Cove)Another popular place for diving schools, this bay is at the back of Black Island. There is an entrance to a cave 1 metre down that leads inwards for 40-50 metres and is strongly recommended to only enter the cave with a professional diving instructor.
BLACK ISLAND - DELIK CAVE
BLACK ISLAND - AKSONA HEADLANDThis is on the Gokova side of Black Island and at certain times of the season can have a strong surface current.
YASSIKAYA ISLANDThis is on Black Island’s southernmost part. The side that faces Black Island is shallow, has a lot of seaweed and not really suitable for diving. On the opposite side and on most dives you can get to see Moray Eel, Grouper, Merou, Bream and Lobster.
ORAK ISLANDSituated in the Gulf of Gokova and 1.5 hours from Bodrum offers topographical features such as good wall dives, a cave with a depth of 32-34 metres where purple sponges can be seen and at a depth of 65-70 metres you will find an underwater wall.
Marina Yacht Club Bodrum
Bodrum Posh Club
Maki Hotel & Beach Bodrum
Xuma Beach Club Bodrum
Bodrum Property For Sale
Turkish Food Recipes
Fried Aubergine with Yogurt Sauce - Vegetable Mezes
Milk Pudding or Muhallebi - Dairy Desserts
Cumin Kofte - Red Meat Courses
Lamb and Okra Stew - Red Meat Courses
Pogaca with Aubergine Filling - Pastries
Tea Time Pastry
Leeks with Carrots and Olive Oil - Vegetable Courses