Çanakkale has a rich food and drink culture that blends Turkey's traditional culinary culture with modern flavors. Being located at the intersection of the Aegean and Marmara regions plays a major role in the culinary diversity of this province. Seafood, olive oil dishes and fresh vegetables are among the cornerstones of Çanakkale cuisine.
Fish and seafood are frequently consumed in Çanakkale, especially in the coastal areas. Seafood such as mussels, squid and shrimp are served fresh and prepared with various cooking techniques. In coastal towns such as Ayvacık and Assos, olive oil dishes are very popular as well as seafood. Vegetable dishes such as artichokes, beans in olive oil and stuffed zucchini blossoms offer both light and delicious options.
In the interior of Çanakkale, especially in districts such as Bayramiç and Ezine, meat dishes are more prominent. Lamb and kid meat are commonly used in the region. Meat dishes are usually grilled, tandoori or stewed and served with local cheeses, olives and homemade breads. Cheese production in Çanakkale is especially intense in Ezine district and Ezine cheese from here is a well-known and preferred flavor throughout Turkey.
Wine production is also quite common in Çanakkale and its surroundings. The wines produced especially on islands such as Bozcaada and Gökçeada are made from local grape varieties and these wines play a complementary role to regional flavors when consumed with meals. Wine tasting tours are among the activities that attract the attention of local and foreign tourists.
Desserts also have an important place in Çanakkale cuisine. Desserts such as halva with almonds, pumpkin dessert and gum mastic ice cream are among the flavors preferred after dinner. Especially the grape and fig desserts made in Geyikli and Bozcaada are the natural products of the region transformed into desserts.
With this diverse and rich food and drink culture, Çanakkale offers its visitors a pleasant experience both visually and in terms of taste. The combination of authentic recipes using regional products and modern culinary techniques makes Çanakkale stand out in gastronomy tourism. Each flavor is presented like a story reflecting the cultural and natural richness of the city.