What often surprises visitors are the rich colours, flavours and scents of Turkey. The eye is caught by flame-red hibiscus and pink oleander or the rich engraved brassware in the markets, and by the sea in every conceivable shade of blue. The smell of resinous pine forests, of wild herbs, of market spices or jasmine in a simple garden.

The taste of Turkey might be the fresh fish eaten in a restaurant built over a trout stream, under shady plane trees. Or it could be a simple dish of beans, sweet tomatoes or fried aubergine, accompanied with flat bread in a village lokanta or a plate of tiny, succulent lamb chops, or fried borek - local cheese and herbs wrapped in fine pastry. But it might simply be a drink of cold cherry juice or a tulip glass of amber coloured Turkish tea served by a friend. Like so much else in Turkey, it is the variety that is so special. Cooking here is wonderfully well suited for vegetarians and indeed, for the sweet-toothed. Many visitors faced with such choices will be glad to discover mezes – so called starters – a selection of which can in reality be a meal in itself and an opportunity to enjoy an array of Turkish specialities.

Turkish Keyif : An ancient tradition; a timeless self-indulgence.

There are other delights which await the traveller here. For men there is the opportunity to visit a traditional barber and surrender to a level of attention unknown in the west. The closest of shaves, the most adept of haircuts, are just the start. Massage, warm towels and lemon oil aftershave are all part of the experience.

Likewise the authentic Turkish bath is a protracted and deliciously relaxing ritual for men and women; as elaborate or as simple as you chose. Steam-filled hot rooms, soapy scrubs and massages take place in beautiful hamams, some centuries old. To take a Turkish bath is to be absorbed into Turkish history and culture. After hot days in the sun, or spent walking, nothing can be more delightful for body and spirit.