Habessos is the earliest known name of the ancient city, as proved from archaeological findings. But the name Antiphellos is far more familiar, and this was the harbour of ancient Phellos. Excavations here have revealed a settlement dating back to the 4th century BC, possibly earlier, although it reached its height of importance during the Roman and Byzantine periods, when it was a centre for Bishops. It had also been significant in the world of sea-faring commerce, and during the Roman era was especially famous for its exported sponges. It was attacked by Arabs, then added to the territory of the Anatolian Seljuks, and took the name Andifli. After the destruction of the Anatolian Seljuk state, the Ottomans added it to its lands. The name Kas means ‘eyebrow’, or ‘something curved', describing the shape of the town under the backdrop of 500m high cliffs behind.
The summers are hot and dry in Kas, quite typical of Mediterranean region, and can reach around 35 degrees during the day. Winters are warm during the day although can get cool at night. Even in the coldest period, the water temperature doesn’t go below 15 degrees, so it is possible to dive all year round with our comfortable boats with enough closed area.
How To Get ?

By Road
Kas is accessible from Fethiye or Antalya. If coming from Ankara, it is much quicker to take the route through Elmali and Gombe, rather than the Antalya coastal route. There are services to Istanbul (12 hours), Antalya (4 hours), and Fethiye (2½ hours), and "dolmus" make the shorter journeys to the beaches of Patara, Kalkan and Kaputas. The bus station is on the north side of town.

Bus Station Tel: (0242) 836 1020

By Air
Kas is 192 km from Antalya Airport and 160 km from Dalaman Airport.

Antalya Airport Tel: (0242) 330 30 30 - 330 36 00.

Dalaman Airport Tel: (0242) 792 5291

What To Eat ?
The richness of variety Turkish cuisine possesses is due to several factors. The variety of products offered by the lands of Asia and Anatolia, interaction with numerous different cultures over a long historical process, the new tastes developed in the palace kitchens of the Seljuk and Ottoman empires have all played a part in shaping the new character of our culinary culture.

Turkish Cuisine, which in general consists of sauced dishes prepared with cereals, various vegetables and some meat, soups, cold dishes cooked with olive oil, pastry dishes and dishes made from wild vegetation has also produced a series of health foods such as pekmez, yogurt, bulgur etc. The eating habits that reflect the tastes changing from one location to the next, gains a new meaning and near - sacredness on special occasions, celebrations and ceremonies.
Turkish Cuisine, while rich in variety and taste, but friendly, also contains examples that could provide a source for healthy and balanced diets and vegetarian cuisines.
Eating in Kas is quite typical of the Mediterranean. Fresh agricultural products are grown in the region every season, and the fish is especially common. Karakovan honey and pine honey, and molasses made from carob are readily available and found in the Friday Market. In restaurants around town, there is a great selection of Turkish cuisine and seafood.
What To Buy ?

Hand-made small carpets and textiles are produced regionally, especially the unique Barak carpets, and woven goat-hair products. Walnut trees are made into dowry chests, rolling pins and wooden spoons, and are characteristic of the area. There are many shops along Uzun Carsi (Long Market) in the town centre, selling carpets, handicrafts, and designer clothing. The Friday Market, held in a large open field to the north of town, has a great selection of fresh fruit and vegetables, cheeses, olives and honey produced from the surrounding villages, as well as hand-woven fabrics.

You can get more information about Turkey from The Ministry of Culture and Tourism website: www.turizm.gov.tr