Things to Do in Sakarya: 12 Best Places to Visit

Getting to Know Sakarya

Sakarya lies in the east of the Marmara Region, on the fertile plain where the Sakarya River, from which it takes its name, reaches the Black Sea. After passing the Geyve Gorge and irrigating the Adapazarı Plain, the 824-km river empties into the sea at Karasu. Lake Sapanca, in the west of the province, is a tectonic lake set in a depression created by the North Anatolian Fault.

In antiquity the land lay in the region of Bithynia and, in Roman and Byzantine times, on the road linking the capital Constantinople with the east. The Sangarius (Justinian) Bridge, built by the Byzantine emperor Justinian I in 559–562, is the most magnificent structure on that road. In the late 13th century the region became part of Ottoman territory through the conquests of Konur Alp; in memory of these conquests many Orhan Mosques were built across the province.

Adapazarı, for many years a district of Kocaeli, became a provincial centre in 1954 under the name Sakarya. The earthquake of 17 August 1999 caused great destruction in the city; according to official records, 3,988 people died in Adapazarı. Today Sakarya is a province with strong automotive, rail-systems and machinery industries and hazelnut and maize farming.

When to Go

Sakarya has a transitional climate between the Black Sea and Marmara: summers are hot, and winters are mild and rainy. Averages for 1951–2025 from the Turkish State Meteorological Service:

Month	Avg. high	Avg. low	Rainfall	Rainy days
January	10.0 °C	3.1 °C	93 mm	15
February	11.2 °C	3.4 °C	76 mm	14
March	14.0 °C	4.7 °C	75 mm	14
April	19.0 °C	8.2 °C	59 mm	11
May	23.6 °C	12.3 °C	53 mm	10
June	27.7 °C	16.0 °C	74 mm	9
July	29.6 °C	18.1 °C	50 mm	6
August	29.7 °C	18.2 °C	48 mm	6
September	26.5 °C	14.6 °C	52 mm	7
October	21.5 °C	11.2 °C	79 mm	11
November	17.0 °C	7.7 °C	77 mm	12
December	12.1 °C	5.2 °C	106 mm	16

The best periods are April to June and September to October. Sapanca and Taraklı can be visited in any season; in autumn the forests around the lake change colour. July and August are best for the Karasu and Kocaali beaches, and spring and summer for the water lilies and birds of Acarlar Floodplain Forest.

How to Get to Sakarya

By road: Sakarya lies on the Anatolian Motorway (Istanbul–Ankara), about 150 km from Istanbul. The shore of Lake Sapanca is a few minutes from the motorway.

By train: The Ankara–Istanbul high-speed rail line passes through the province, with a station at Arifiye. The Adaray commuter train links Arifiye with the centre of Adapazarı.

By air: The nearest airports are Istanbul Sabiha Gökçen and Kocaeli Cengiz Topel.

Sakarya Area by Area

• Adapazarı and Serdivan: Millet Bahçesi (National Garden) on the bank of the Çark Suyu with its rebuilt wooden waterwheel, the Orhan Mosque, the Sakarya Museum; the Justinian Bridge over the Çark Stream.
• Sapanca and Arifiye: The shore of Lake Sapanca, bungalows and lakeside walks; fish restaurants at Kırkpınar.
• Karasu, Kaynarca and Kocaali: Acarlar Floodplain Forest, the mouth of the Sakarya River and the Black Sea beaches; the 14-km sandy beach at Kocaali.
• Taraklı, Geyve and Pamukova: The Ottoman houses and Yunus Paşa Mosque of Taraklı, Geyve quince, the Bayezid II Bridge at Alifuatpaşa, Pamukova melon.
• Akyazı, Hendek and Karapürçek: The Kuzuluk hot springs, hazelnut orchards and persimmons.

Suggested Itineraries

Day 1 – Adapazarı and Sapanca: In the morning, the Justinian Bridge and the Sakarya Museum; for lunch, ıslama köfte and kabak tatlısı. In the afternoon, Lake Poyrazlar, and in the evening sunset on the shore of Lake Sapanca.

Day 2 – The Black Sea coast: A boat trip or walk in Acarlar Floodplain Forest; then, at Karasu, the point where the Sakarya River meets the sea, and the beach.

Day 3 – Taraklı: To Taraklı via Geyve; the historic houses, Yunus Paşa Mosque, the boxwood spoon workshops and uğut tatlısı.

Sakarya Cuisine

Sakarya cuisine is enriched by the cuisines of Manav, Bosniak, Abkhaz, Georgian and Balkan migrants. The registered delicacies with geographical indications are Adapazarı ıslama köftesi (bread-soaked meatballs), Adapazarı dartılı keşkek (keşkek with dartı), Adapazarı kabak tatlısı (squash dessert), Sakarya Kazımpaşa köftesi, Sakarya üre tatlısı (üre dessert), Sakarya Abaza acıkası (Abkhaz hot sauce), Sakarya Abhaz (Abaza) peyniri (Abkhaz cheese), Taraklı uğut tatlısı (uğut dessert) and Pamukova ceviz ezmesi (walnut paste). The products are Geyve ayvası (Geyve quince), Pamukova kavunu (Pamukova melon), Sapanca cevizi (Sapanca walnut), Taraklı enginarı (Taraklı artichoke), Adapazarı beyaz kestane kabağı (Adapazarı white chestnut squash), Kocaali Çamdağı kestane balı (Kocaali Çamdağı chestnut honey), Kocaali hurma kurusu (Kocaali dried persimmon) and Karapürçek cennet hurması pekmezi (Karapürçek persimmon molasses).

Handicrafts

The Taraklı şimşir kaşığı (Taraklı boxwood spoon) and Taraklı şimşir tarağı (Taraklı boxwood comb), both carved from boxwood, and the Sakarya süpürgesi (Sakarya broom) are registered geographical indications.

Practical Tips

• The shore of Lake Sapanca is very crowded at weekends with visitors from Istanbul; if possible, go on a weekday.
• Islama köfte is traditionally eaten with piyaz and kabak tatlısı.
• Acarlar Floodplain Forest is a first-degree natural site; do not leave the marked paths.
• Public transport to Taraklı is limited; it is easier to go by car.