Marmaris is covered with pine forests. They are much loved by the local people for creating great vistas, giving shade and for their part in the production of the famous local honey!
Pine honey is produced by honey bees that collect honeydew from a certain species that lives on some pine tree species
Pine honey is mostly produced in South Aegean, in Muğla, Marmaris, Aydın and Kuşadası and their close environs. It is also produced in Çanakkale and in particular parts of Mount Ida. The main reason for this fact is that the particular species secreting the honeydew can only live in these regions.
The southwest of the Aegean Turkey has the perfect climate for almond trees. The almond tree gives us two beautiful things; beautiful white flowers and almonds. In February and March, the white flowers of the almond tree dance in the wind on Marmaris streets. Try and the delicious and fresh almonds here in Marmaris and Datça!
Olives are an essential element of the Aegean cuisine. Whether as the centre piece of the breakfast table or the base of olive oil, olives are an ever present!
Marmaris is typical of the region in that it boasts many elaborate olive oil dishes, as examples, Kabak Çiçeği Dolması (stuffed marrow blooms), Şevket-i Bostan and samphire. Şevket-i Bostan (Holy thistle) is a local herb, popularly used in the region. It is a type of plant with the root and the stem part are all edible. Şevket-i bostan has been used by herbalists since the 1500’s for alternative herbal treatments. Magnesium, calcium, and iron minerals are very rich in this herb which can be consumed cold as a salad with olive oil or cooked with chunks of lamb meat.
Goats love hilly slopes and the Marmaris region has plenty so there are lots of goats in this area. These goats give the local people milk and this milk is used to produce delicious yoghurts, cheeses and other dairy products.
Seabass and sea bream are the most delicious types of fish to taste fresh in Marmaris’ various seafood restaurants. These large scaled fish are native to the South Aegean seas. Known for their low-fat meat and delightful flavour. In Turkish cuisine they are either grilled, steamed or baked in salt.