İnegöl Travel Guide: Legendary Meatballs, Furniture Capital and Oylat Valley

Industry, Healing and Gastronomy in the Fertile Plain: İnegöl

Founded at the foothills of Uludağ and Domaniç Mountains, İnegöl is the furniture design capital of Türkiye, a gastronomy stop with its registered meatballs, and one of the most dynamic districts of Marmara with its thousand-year-old healing Oylat thermal springs. The district, one of the first castles conquered by the Ottoman Empire, has a deep-rooted history shaped by the wars of Turgut Alp.

Featured Travel Stops

1. Oylat Thermal Springs and Thermal Valley

Oylat, located in the canyon valley surrounded by pine and beech forests, 27 kilometers from the center of İnegöl, is famous for its healing thermal waters since the Byzantine period. 40.5 degree oligometallic spring waters, which are good for rheumatism, arthritis and skin diseases, are offered to guests in natural pools and thermal hotels.

2. Oylat Cave

Oylat Cave, Türkiye's 3rd largest cave open to visitors, is a 750-meter-long and two-storey gigantic dripstone gallery. Giant stalactites and stalagmites that are thousands of years old can be viewed along the colorfully illuminated walking track.

3. Historical Ishak Pasha Social Complex and Mosque

The complex was built by İshak Pasha, one of the viziers of the reign of Mehmed the Conqueror, at the end of the 15th century; It consists of a mosque, madrasah and tomb. Today, the madrasa section has been restored and opened to cultural activities.

4. İnegöl City Museum and Wood Industry Museum

Türkiye's first district city museum, İnegöl City Museum, and Türkiye's only Furniture and Wood Industry Museum are side by side. The craft history and workshops of the district are revived here.

Gastronomy: Genuine İnegöl Meatballs

19. Geographical Indication İnegöl Meatball, whose formula was developed by the Balkan immigrant Besler family at the end of the century; It is made by kneading and resting beef and lamb meat without spices, only with rock salt and baking soda. It should be tasted with piyaz and acuka.