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Döşemealtı (District)

Alıntıla
antalyaharita.png
Döşemealtı
Province
Antalya
Area
673.1 km²
Population (2024)
90.572
Climate
Mediterranean climate
Neighboring Districts
FinikeKemerElmalı
Economic Activities
HorticultureCitrusTourismBeekeeping
Mayor
Menderes Dal
District Governor
Nuri Özder

Döşemealtı is a district located north of the city center of Antalya. Approximately 20 kilometers from the city center, it borders Burdur to the north, Kepez to the east, Korkuteli to the west, and Konyaaltı to the south. Döşemealtı gained district status in 2008 and derives its name from the historical “Döşeme Yolu” route, which has been in use since antiquity and passed through the region.


Döşemealtı (Döşemealtı Municipality)

History

Döşemealtı has historically lain along the transit route between the regions of Pamphylia and Pisidia. The ancient “Döşeme Yolu,” after which the district is named, was constructed during the Roman period and served as a vital connection between settlements in the region. The Karain Cave located in the area is one of Türkiye’s largest natural caves and contains archaeological remains dating back to the Lower Paleolithic period. Its proximity to the ancient city of Termessos also provides significant archaeological and historical richness. During the Ottoman period, the area was a village and retained its rural settlement characteristics throughout the Republican era until it became an independent district in 2008, separating from the central district.


Termessos Antik Kenti (Döşemealtı Municipality)

Geography and Climate

Döşemealtı is situated on the southern slopes of the Taurus Mountains, within the northern section of the Antalya Plain. Covering an area of 673.1 km², the district consists of both flatlands and forested areas. The average elevation of the district center above sea level is approximately 300 meters. The region exhibits transitional characteristics between Mediterranean and continental climates, with hot and dry summers and cool, rainy winters. The vegetation is predominantly composed of pine forests, maquis, and shrublands. Rich in natural resources, the district is notable for the Karain Cave and its surrounding ecological structure.

Population and Demographics

According to the 2024 Address-Based Population Registration System (ADNKS) data, the population of Döşemealtı district is 90,572. Significant settlement also exists in neighborhoods outside the district center, including Yeniköy, Çığlık, and Bademağacı. The majority of the population that has migrated to the district originates from Antalya and neighboring provinces. Educational levels are steadily rising, with literacy rates exceeding 98 percent.

Economy

The economy of Döşemealtı is based on agriculture, animal husbandry, industry, and construction. Major agricultural products include olives, pomegranates, wheat, and barley. Both small and large livestock farming are widespread in the district. Organized industrial zones and workshop-style production areas support economic activity. Particularly, marble quarries and stone processing facilities strengthen the industrial sector. With the growth of the housing sector, real estate and construction material trade have also become prominent.


Evdirhan (Döşemealtı Municipality )

Tourism, Culture and Cuisine

Döşemealtı holds potential for tourism through its natural and cultural heritage. The Karain Cave is listed on UNESCO’s Tentative World Heritage List and is the largest cave in Türkiye with evidence of continuous human habitation. Its proximity to Termessos National Park also enables activities such as nature hiking and camping.


Döşemealtı cuisine retains traces of traditional Yörük dishes. Keşkek, saç kavurma, tandır kebabı, and tarhana soup are commonly consumed local specialties. In recent years, gastronomy and agricultural fairs held in the district have contributed to promoting its culinary traditions.

Yazar Bilgileri

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YazarHuriye Toprak5 Aralık 2025 14:28

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İçindekiler

  • History

  • Geography and Climate

  • Population and Demographics

  • Economy

  • Tourism, Culture and Cuisine

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