Dalaman is located in the South Aegean Region of our country and southeast of Muğla. It is surrounded by the Taurus Mountains in the north and west, and the Mediterranean Sea in the south. Ortaca is from the east, Köyceğiz from the northeast and Fethiye from the west. Dalaman Plain, is the most fertile plains of the province of Mugla, is in Turkey and the world's most fertile plains. Dalaman River, which separates our Mediterranean and Aegean regions, reaches the Mediterranean by passing the whole plain from the northern slope of the mountains. Before reaching the sea among the mountain masses by the south of the district, there are Kocagöl Kargın Lake and Kükürtlü lake between the sulfur-containing water resources and İncebel hills.
The climate of the district is a typical Mediterranean climate and can be defined as a subtropical climate. In accordance with this climate characteristic, local winters are warm and rainy and summers are dry and hot.
The town is on the Muğla-Fethiye route and there are daily bus services from the big cities.
Dalaman district has one of the two international airports in Muğla and it is provided by Dalaman International Airport.
On the land of Dalaman, Lukkas, Lek, Solymus, Kavalılar, Persians, Hellenic, Athenians, Romans, Arabs, Byzantines, Menteseogullari and Ottomans dominated. Dalaman previously connected to the town of Koycegiz, in 1983, combined with the town of Atakent district.
Local food
Borana: Green plants and herbs, green beans or eggplant after mixing with garlic yogurt mixed with this food is the region's most famous and well-known food.
Bus: It is a kind of dark soup made with hunting tools. It is eaten with a dough made from corn flour. It takes time but is done on special occasions
Gypsy Rice: Cheese is crumbled and mixed with onion, parsley, tomato, green pepper, black pepper, salt and olive oil.
Oma: It is a kind of flour soup.
Hair dumpling: The grilled yufcane is cooked with cheese, various herbs or finely chopped meat and cooked in oiled hot plates.
Narekşisi: Although it does not enter the type of food, pomegranate syrup has a flavor-enhancing characteristic. Sour pomegranate is obtained by boiling the fire. It is used especially in salads, breakfast with olives and in soups. Pomegranate syrup has a dark brown color.
