4 days in Bitlis Province Itinerary

4 days in Bitlis Province Itinerary

Created using Inspirock Bitlis Province trip planner
Make it your trip
Fly to Erzurum International Airport, Drive to Tatvan
— 2 nights
Drive to Erzurum International Airport, Fly to Yerevan


Tatvan — 2 nights

Kick off your visit on the 23rd (Mon): explore the ancient world of Ahlat Mezar Taslari and then explore the activities along Nemrut Krater Lake. On the 24th (Tue), you'll have a packed day of sightseeing: make a trip to Kalender Baba Turbesi, examine the collection at Bitlis Ethnography Museum, then contemplate the long history of El Aman Han, and finally take a memorable drive along Nemrut Krater Golu.

To find ratings, traveler tips, more things to do, and tourist information, go to the Tatvan trip maker tool.

Yerevan, Armenia to Tatvan is an approximately 18-hour combination of flight and car. The time zone changes from Armenia Standard Time to Turkey Time, which is usually a -1 hour difference. In September, plan for daily highs up to 34°C, and evening lows to 16°C. Wrap up your sightseeing on the 25th (Wed) to allow time to travel back home.
Nature · Parks · Outdoors · Historic Sites
Side Trips
Find places to stay Sep 22 — 25:

Bitlis Province travel guide

Ruins · Bodies of Water · Scenic Drive
Bitlis Province is a province of eastern Turkey, located to the west of Lake Van. The majority of the province's population is Kurdish.HistoryBitlis was formed as an administrative district in the 17th Century. The administrative center was the town of Bitlis (Bidlîs, Armenian: Բիթլիս), which was called Bagesh, in old Armenian sources.DistrictsBitlis Province is divided into 7 districts (the capital district is in bold): AdilcevazAhlatBitlisGüroymakHizanMutkiTatvanEconomyAs of 1920, the province was producing small amounts of iron, copper, lead, and sulphur. Even smaller amounts of gold and silver were found in the areas of Sairt and Khairwan. Salt made up the largest mineral industry in the province, so much that it was exported to surrounding provinces. The salt was produced in pans, using evaporation, and taking 8 to 10 days to mature. The technique and trade was mainly run by local Kurds. The British described the technique as being "primitive".