Traveling the Skies and Streets of Cappadocia

When my kids asked where I wanted to go for my birthday (this past one was a significant roll-over event), I said Istanbul. So this spring we went to Istanbul, Cappadocia, Ephesus, Bodrum, and Izmir. I got far more than I asked for.

I’ve never had more fun on a trip or such a variety of experiences, that ranged from flying over the strange landscape of Cappadocia in a hot-air balloon to sailing the Aegean in a gullet, to winding through ancient cave churches and homes.

Balloon launch at 5:30 a.m. for a sunrise view of the strange rock formations of Cappadocia, Turkey.

View from hot air balloon over Cappadoccia, Turkey

For those who love color, there’s the bright blue sea and the many hues in Turkish spices, foods, balloons, and carpets.

Small town cafes were always a pleasant surprise in design and menu. (Below, see an enlargement of the quaint widow in upper left corner.)

Turkish flatbread

Turkish food is a fusion of Middle Eastern, Central Asian and Balkan cuisine. Meat, usually lamb, can be found in grape leaves, eggplants, and stews. The eggplant is the country’s most beloved vegetable, with zucchini a popular second, particularly when prepared in olive oil. It is said that travelers in Turkey, “come for the history but stay for the food.”