Until the 1970s, Akyaka went largely undiscovered - even by the Turkish people! However, a growing desire to move out of the big cities put this fishing village on the map, and today it's divided into two main areas: the upper and lower village. Expect to spend your days meandering along cobbled streets, stopping in at family-run cafes, lazing on the long and sandy beach, and even enjoying a boat trip or two.
Bordering a wetland coastland area, Akyaka is made for those who love to spend their time outdoors - whether it's being active or simply taking in the natural surroundings. Hugging the banks of the Azmak River, which winds down to the town's popular beach, it's also backed by protected forests. Morning hike or afternoon riverboat ride? The choice is yours.
One water-based adventure we'd definitely recommend is from Akyaka Harbour to Cleopatra’s beach on Sedir Island. The sand here is believed to have been brought from Egypt by Mark Antony, and you'll also find Hellenic and Roman ruins strewn across the island. The ampitheatre is a particular highlight, partially reclaimed by gnarled olive trees. From here, you can also drive to the ruined city of Ephesus for a further dose of history.
Then, once you're back at Akyaka Beach, it's time to try your hand at kiteboarding, enjoying the sandy shallows and warm winds as you learn. Of course, you can also take this time to kick back and relax on the sand, with sunbeds and parasols provided. Then it's up to the strip of restaurants, proudly owned and ran by local families - an authentic dining experience is all but guaranteed.
Traditional Turkish food is a blend of Central Asian, Middle Easter and Balkan cuisine, with recipes crafted, perfected and passed down through many generations. Due to its fertile coastlines, you can expect to dine on brilliantly fresh fruit and vegetables, while a drizzle of olive oil is never far away when mezze is on the menu.
Start your day with menemen, a national favourite that sees scrambled eggs cooked with tomatoes, green peppers and plenty of spice. When it comes to lunch, there are so many Turkish breads to try, including simit. Typically sold at street food carts across Istanbul, but bleeding its way into the surrounding regions, this is similar to a bagel in texture but incorporates sesame seeds for added crunch.
Carb lovers can also indulge in a pide, which is an Ottoman version of pizza. The boat-shaped flatbreads are baked and topped with anything you like, though cheese, peppers, egg and sausage are common.
Of course, when you're staying near the coast you should absolutely try some freshly caught fish. Keep an eye out for the catch of the day, while balik ekmek is great for eating on the go - it literally means 'fish bread', seeing a grilled mackerel fillet sandwiched inside a bun.
And for dessert? Our top pick will always be baklava - bite-sized pieces of layered filo pastry that are filled with chopped nuts and then drizzled with honey. Give halka tatlisi a go if you're after something more substantial - they're a Turkish take on churros, though be warned: one may lead to another...
To find out more, read our blog on the best places to eat in Akyaka and Dalyan.