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Mugla is in the southeast of Aegean Region. Bodrum, Datca, Koycegiz and Fethiye which are the most beautiful holiday destinations of Turkey line up on the long coast of Mugla. Crystalline sea water of Mugla beaches, quiet and beautiful bays, comfortable hotels and motels and pensions; and the ruins of previous civilizations constitute a wide variety of values for the visitors.

Being the settlement center of Karya Civilization, Mugla has gone under the sovereignty of the civilizations of Hittite, Frig, Lydia, Asur, Dori Ion, Persians, Helens, and Pergamon Kingdom, Roman Empire and Byzantine Empire. It went under the rule of Turkey in the 13th century. The previous names of the city are Lugga (for Hittites), Mobella, Mobolia, Mogola.

Mugla Museum where plant and animal fossils of 5 and 7 million years and the artifacts found out in the ancient city Stratonikeia are exhibited; Ethnography Museum in the Mugla Culture House which is a 130 - year Mugla house are very interesting. Furthermore, the 650-year old Vakıflar Turkish Bath; Ulu Mosque constructed in the 14th century by Ibrahim Bey one of the Mentese sultans; Yagcilar Hani (Public House) which is a caravanserai from the 15th century; Kursunlu Mosque constructed in the 15th century and the tomb of which is covered with lead; 250-year old Konakalti Public House; Clock Tower constructed in 1895 by Filvari Usta; Arasta where various crafts shops and small sized retailers are lined up; and the narrow streets of the city are worth seeing. Mugla has a different architectural structure peculiar to the city. Over the higher points of Saburhane Ward, the white-washed houses of Mugla can be seen.

In Ozluce, in the east of Muğla, there is Turolian Park with various fossils. Karabaglar Plateau, which is 3 km to Mugla, is an alternative to the coastal tourism with its monumental plane trees, ice cool natural springs and wooden houses under protection.

Some of delicious meals special to Muğla are soups named “ara” and “dutmeş”, çopur, döş, and çızdırma dishes, gürlen kebab, scalded mustards, cowbean dish, sirken otlaşı dish, pepper with sour sauce and as of desserts, balli kabuk, grape balls, hosmerim, grape syrup, and jams with grape, tomato, eggplant and pumpkin.