Depending on your arrival time and after checking in at the group hotel, you may wish to head out and explore. Known as the Gateway to the Turkish Riviera, Antalya town is located on the Gulf of Antalya and has a variety of eclectic architecture. The wonderful preserved old centre is called Kaleiçi meaning Within the Castle. Here you'll find charming Ottoman houses nestled down a labyrinth of lanes. Kale Kapisi is the gate into the old town with an old stone clock tower and statue of Attalus II, the city's founder. Stroll through Kapilar Hani, a wonderful bazaar dating back to the 15th century which is home to jewellers, metalwork, textiles and spices. At the base of Kaleiçi you'll find Antalya's Roman Harbour where you can relax in a pavement café. Alternatively wander up to Cumhuriyet Meydan with numerous tea gardens and a bird's eye view of the harbour. Other highlights are Hadrian's Gate and Yivli Minare. Hadrian's Gate was built for the emperor's visit in 130 AD, whilst the towering minaret of Yivli Minare was built in the 13th century and is the town's symbol. Within Yivli Minare is a craft centre and whirling dervish monastery.

*Food for thought - Lahmacun on first glance looks like pizza but this traditional tasty snack is thinly-rolled dough with a layer of minced meat, minced vegetables (tomato and onion) and a spicy sauce of mixed herbs and spices, including cayenne pepper and cumin. It's then filled with lettuce, onion and tomato before being rolled up and enjoyed. Dolma is not all about stuffed cabbage or vine leaves. This dish of stuffed vegetables is not only common in Turkish cuisine but all around the Mediterranean region. Perfect for meat or non-meat eaters, the most common stuffed vegetables include tomatoes, peppers, courgettes and aubergines. Stuffed vine leaves are called sarma and definitely worth a try. In Turkey you'll find them realty tasty, especially as they are stuffed with rice and served warm. Gozleme are translated as Turkish pancakes, but are better described as hearty, savoury crepes. Cooked on an open, outdoor grill you'll find them filled with cheese, potatoes, spinach or chopped meat. They are always served with a salad of tomatoes, cucumbers and parsley and make a cheap and delicious snack or lunch.

After breakfast we start with a short transfer to Ulupinar where we start our journey along the Lycian Way. Today sees us start by walking through beautiful pine forest as we follow meandering streams and rivers. Next we join a footpath which takes us up to the Flames of the Chimaera. Known as Yanartas in Turkish the Flaming Rock is home to a number of blue flames dotted around the hillside at 250m above sea level. Dating as far back at the 4th century BC, sailors used them as warning lights in the past as they sailed along the coast at night. Turkish legend has it that the flames come from the mythical Chimaera living in the mountains. This monstrous fire-breathing creature had the body and head of a lion plus a second head of a goat! Whatever the true story, it's a great place to explore. After we've enjoyed the atmosphere and location we'll gradually descend down to the coast and back to our accommodation in Cirali. Situated between ancient Olympos and the mythical flames of the Chimaera, Cirali is surrounded by pockets of agriculture and is a great place to rest and experience the local rural life.

This morning we leave Antalya and drive to Tekirova where we will re-join the Lycian Way. Although today's distance seems long, the trail we follow is slightly undulating and the scenery is spectacular. The transfer from Antalya takes us through dramatic scenery which includes towering peaks and views of the sea. On reaching Tekirova we join the trail dotted with the official red and white trail marks of the Lycian Way. An old mining track takes us to the beach of Maden before picking up paths which meander between isolated beaches. During today we'll also have the opportunity to enjoy a spot of swimming in bays which are surrounded by stunning views. The trail twists and turns as we walk along beaches or look out over them from above. In the afternoon we hike through rich pine forests which brings us down to Cirali where we stay for the next two nights in a traditional guesthouse. Cirali is nestled between ancient Olympos and the mythical flames of the Chimaera. The village is surrounded by pockets of agriculture and is a great place to experience rural life. We can relax here for the next two nights and over dinner will be briefed on tomorrows walk.

This morning we leave Cirali and make our way towards Adrasan via the ancient site of Olympos. Surrounded by rich forest, the former city dates as far back as the 4th century BC and has a wonderful Indiana Jones feel to it nestled in an almost jungle-style location. Its exact history is shrouded in mystery but it was an important Lycian city by the 2nd century B.C. In the 1st century B.C Olympos was controlled by pirates and then by the Romans in the 2nd century A.D. During the Middle Ages Venetian fortresses were built along the coast, whilst in the 15th century after the arrival of the Ottomans, the city lay abandoned. The best way to explore the site is to wander between the hidden ruins which lay almost hidden amongst twisted grapevines, wild flowers and fig trees. Next we make our way towards the pass of Mount Moses, where we'll see dramatic ridges covered with rich pine forest. The trail takes us to the top of the pass where we'll have fantastic views of the Adrasan Valley. Next, we descend through wonderful forests of pine which bring us all the way down to the coast. Tonight, we stay in Adrasan which is a lovely rural area with a number of small traditional villages and hamlets dotted along the valley.

Today has to be one of the most panoramic walking days of the complete Lycian Way as we follow superb trails along the coast. We'll start by walking directly from our accommodation and will gradually make our way up to a pass at 470m. This area, known as the Cape Gelidonya, is rich in coastal pines and is nestled between the Gulf of Antalya and the Bay of Finike. The cape was made famous in the 1960s when a large underwater excavation started on two Bronze Age ships that sunk off the coast. Dating to around 1200 B.C, the vessels were most likely the possession of a metalsmith from Cyprus or Syria. The wreck sites held bronze tools, weapons and metal-working tools. As we drop down close to the sea, the trail twists and turns amongst limestone cliffs with spectacular views across hidden coves and islands. We continue along the coast to the famed lighthouse of Gelidonya perched on the coast which marks the end of our walking day. Shortly after the lighthouse, we'll pick up our vehicles for our transfer (2 - 3 hours) to our accommodation in Ucagiz.

We start this morning with a short transfer to the village of Kilicli which is where we begin our walk. Today we follow small footpaths which are mainly at sea level until we reach the fantastic ancient city of Aperlai. Founded sometime between the late 4th and early 3rd century, Aperlai is partly submerged and lies just off the Sicak peninsula. The city was a rich Lycian stronghold until the decline of the Byzantine Empire and today we can see glimpses of the old stone walls and fortified towers which line the shoreline. After we've wandered alongside the ancient remains, we continue on the rocky path in the woods where we reach Ramazan's place, named after a hermit fisherman. Here we can relax with swim, before the footpath continues on a level sandy path, which passes through olive trees and old houses made of stone. On reaching a stone pond, we gently descend between olive trees, surrounded by wonderful views over the bay. We finish the day down by the sea as our trail takes us into the coastal village of Ucagiz where we stay for the night.

With its spectacular rugged scenery, crystal clear sea and superb sunken city, the area of Simena meaning Plain of Thyme, is truly unique and a wonderful place to explore by boat and on foot. Today we start with a morning's boat trip over the submerged ruins of Kekova on the northern coast of Simena Island. The ancient city of Kekova was once divided in two and during the boat-trip we'll see submerged houses, parts of the ancient harbour and stone staircases descending into the crystal clear water. After the boat ride, we'll head to the mainland and visit the charming fishing village of Kaleköy which is dominated by a well-preserved castle on a hill. We'll wander up to the castle where the views from the top are wonderful. This whole landscape is dotted with rock-cut tombs, clusters of sarcophagi nestled in ancient olive trees overlooking the sea and a Lycian necropolis. There will also be time to visit the ancient site of Myra (entrance fee £5) today if you so wish. As a leading city of the Lycian Union, the site is dotted with rock-cut tombs, a church and an amphitheatre. After a great day exploring one of the most fascinating parts of the Lycian coast we'll transfer back to Antalya. After checking in at the group hotel there will be time for an evening stroll through the old centre of Kaleici with its narrow cobbled streets as we head out to dinner in a local restaurant.

*Food for thought - pide is absolutely delicious and the Turkish equivalent of pizza. You'll be able to watch it prepared as the base is spun in the air and then slid into a stone oven. A few minutes later the pide is taken out of the oven, chopped into thin slices and served to you. Toppings include vegetables and cheese, plus meat for meat eaters. Pide is excellent value for money and has a traditional long and thin shape, although you can find round ones. Menemen is a mouth-watering dish of scrambled eggs and vegetable stew. Tomatoes, onions and peppers are cooked down until its richly thick before eggs are quickly whisked in. Cheese or spicy sausage is then added to enrich the flavour before fresh bread is dipped in it. Imam Bayildi is a rich dish made from aubergine simmered in oil and stuffed with tomatoes and onions. Although very simple, imam bayildi combines two essential ingredients from Turkish cuisine: eggplant and olive oil. Mouth-watering borek covers a range filo pastries - both sweet and savoury, however the savoury is the best. Borek come in individual portions and you'll find whole restaurants dedicated to it. A must try is borek stuffed with either meat, cheese or spinach.

Today is free for you to relax before your flight home. A single timed group transfer to Antalya Airport is provided in the evening. If you would like to extend your time in the group hotel in Antalya, the KE office can book this for you.