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The Sea of Marmara and the North Aegean Restaurants
Aegean cuisine is in many ways different from Turkish food elsewhere. The shared Turkish and Greek culture of the region's past, the climate and soil suitable for growing a wide range of vegetables, including tasty local greens and herbs, and the prevalence of olive trees and olive oil production have helped the region develop a
Aegean cuisine is in many ways different from Turkish food elsewhere. The shared Turkish and Greek culture of the region's past, the climate and soil suitable for growing a wide range of vegetables, including tasty local greens and herbs, and the prevalence of olive tre
Aegean cuisine is in many ways different from Turkish food elsewhere. The shared Turkish and Greek culture of the region
Aegean cuisine is in many ways different from Turkish food elsewhere. The shared Turkish and Greek culture of the region's past, the climate and soil suitable for growing a wide range of vegetables, including tasty local greens and herbs, and the prevalence of olive trees and olive oil production have helped the region develop a much more varied way of eating that is healthier than in other Turkish regions. Olive oil replaces butter, and fish, rather than meat, is the star on most menus. The class of dishes generally called zeytinya?l? (literally "with olive oil") mostly comes from this region; these are usually comprised of tomatoes, onions, and other vegetables cooked in olive oil and served cold. Vegetarians will be in heaven.
At this decades-old establishment, take in views across the Dardanelles from the rooftop terrace as you enjoy such seafood mezes as grilled octopus in vinegar or sardines wrapped in vine leaves. Non-seafood mezes like fried eggplant with cheese are equally tasty. Fish prices are per kilogram and are not listed on the menu, so be sure to ask before ordering. The same goes for dishes that might show up on the table without you having asked for them. Service can be hit or miss.
Cheery and bright, this casual, two-floor eatery near the ferry dock serves delicious pide (Turkish pizza), topped with minced meat, sausage, cheese, or any combination of them. There's also a wide variety of kebabs, döner, and other grilled meats, as well as the thin flatbread lahmacun, topped with minced meat, and a couple of traditional desserts.
Cumhuriyet Meydanı 27/A, Çanakkale, Çanakkale, 17100, Turkey
286-212–8800
Known For
Massive portions
Great value
Fındık lahmacun (smaller, saucer-sized pieces of lahmacun)
In a century-old former house on Fetvane Sokak, Sardunya serves home-style Turkish cooking at very reasonable prices. There’s no menu; you simply choose several items from the counter displaying that day’s meat and vegetable dishes, which might include meatballs with potatoes, eggplant in a garlicky yogurt sauce, green beans cooked in olive oil, or saffron rice. The interior rooms are pleasantly decorated, and the tiny back courtyard evokes an Aegean island thanks to its overhead vines, white and turquoise wooden tables and chairs, and whitewashed walls with street-scene murals.
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