Extremely Palatable Taste of Canakkale

There are four or five flavors that stand out in Çanakkale, which is dominated by the Aegean Air: Ezine cheese, sardine fish, mussels, Helva cheese, kid roast, olives and olive oil! But of course these are the only highlights; in the background, there are Oğmaç soup, scorpionfish soup, tumbi made with eggplant, metez resembling ravioli, Melki patties, eggplant with tarhana(sundried food made of curd, tomato and flour) ,cowpea patties, bluefish rice... It doesn't end in numbers.

Kid Flip

Kid turning in the face of fire, cook at least 4-5 hours. Between March and June, it mostly meets at the table.

Place:

Kestanbol Steakhouse Since 1994

Yeniceli Muharrem Master

Sardine

Sardines, which are the most common fish in Çanakkale and its region, have a leading role in Çanakkale cuisine. The grill of sardines and the fries are famous here. Although it is usually sold between bread, sardines on vine leaves are one of the dishes you should taste.

Place:

Sardalye

Crab Restaurant

Mussel

The most thing you can see after sardines in Çanakkale is mussels. The mussels of this region, which has a clean sea, are also larger than normal. You should definitely eat ones cooked in the pan and ones wrapped, but definitely experience the soup.

Place:

Yalova Restaurant

Halva Cheese

Even if you don't notice it when you eat it, there's actually cheese in this dessert. Ezine cheese which is unique and famous for its township name is used in the making of it. Whether baked or not baked can be consumed simply according to your taste.

Place:

Babalık