





Selimiye sits on the Bozburun Peninsula, forty-five kilometres southwest of Marmaris and two hours by car from Dalaman Airport. The village is known for its sheltered natural bay, traditional wooden gulet moorings, and waterside meze tables built right on wooden pontoons. Selimiye is worth visiting if you want long seafood dinners on the water and calm swimming off wooden jetties. Look elsewhere if you need sandy beaches, all-inclusive resorts, or late-night clubbing.
Last updated 10 Oct 2026
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Life here unfurls along a single narrow shore road running between olive-covered limestone hills and a glassy bay. There is no town square; instead, wooden jetties double as daytime sun decks and evening dining rooms. The rhythm is entirely unhurried, suited to travellers who want to read on a dock, swim in calm saltwater, and linger over rakı and grilled octopus.
Start with Turkish tea and menemen beside the harbour before taking a midday dip off a wooden pier. In the afternoon, wander the waterfront shops selling thyme honey and linen. By seven, take an outdoor table at a seaside lokanta for grilled sea bream, deniz börülcesi, and cold rakı as the fishing boats return. Select 1 Day above to see it.
A second day lets you hire a boat out to the Byzantine chapel ruins on Kamelya Island and the volcanic rocks of Dişlice. Return in time to drive twenty minutes inland to Bayır for a glass of sage tea under its thousand-year-old plane tree, followed by fresh squid and meze in neighbouring Bozburun village. Choose 2 Days to expand the plan.
With three days, venture south along the rugged coast to Söğüt for a sunset dinner of village-style octopus overlooking Greek Symi. Hike a section of the Carian Trail above Kızılköy, visiting ancient cisterns and quiet olive groves far from the waterfront crowds.
Order grilled red mullet (tekir) or octopus cooked over coals, served at waterline tables with wild sea fennel pickled in garlic and vinegar.
Cold meze cases filled with köpoğlu, smoked aubergine, samphire (deniz börülcesi), and local goat cheese dressed with Bozburun olive oil.
Charter a wooden day-boat from the harbour to reach quiet inlets like Kamelya Island with its sixth-century monastery ruins and Dişlice Island.
Follow stone footpaths climbing above the village toward the Hellenic watchtower ruins for views across the entire sheltered bay at dusk.
Sample dark pine honey harvested from hillside hives, sun-dried figs, and local Memecik olive oil sold along the village road.
Stop for hot löküm pastry filled with goat milk cheese, followed by mastic ice cream and glasses of black tea near the small pier.
Hike fifteen minutes up the hill to Asharkaya to see remnants of Hellenistic fortifications and an ancient tomb overlooking the harbour.
Visit the Wednesday market for fresh village butter, wild mountain herbs, freshly picked lemons, and woven flatbreads baked to order.
Step directly off wooden dock platforms into flat, crystal-clear water where sea turtles occasionally surface beside anchored sailboats.
Drive twenty minutes along the winding ridge road to Bozburun for boatyards, or inland to Bayır to see the ancient plane tree.
Navigate the narrow asphalt road connecting Söğüt, Taşlıca, and Turgut, passing dry stone walls, almond orchards, and Aegean sea views.
Eat slow multi-course dinners of baked sea bass in salt and warm almond halva while the water laps the wooden deck beneath your chair.