Dishes you should try in Bartın: Bartın Pirinçli Mantısı (rice-filled dumplings), Bartın Şapşap Köftesi (Bartın şapşap meatballs), Yumurtalı Isput (egg and greens dish) and Bartın Gözlemesi (Bartın flatbread pastry). This guide also covers the local products to buy and what Bartın is famous for.
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Bartın dumplings with a rice filling, registered with a geographical indication.
A meatball registered with a geographical indication.
A registered Bartın dish made with spinach-like greens.
A gözleme registered with a geographical indication.
A registered Bartın dessert made with pumpkin.
A baklava registered with a geographical indication.
Bartın pide, with its thin dough and generous fillings, is the best-known dish of the district in its minced meat, kaşar and egg varieties. It is baked in a stone oven and served hot.
Dügü çorbası, made with cracked wheat and yoghurt, is one of the distinctive flavours of Bartın cuisine. It is served with sizzling butter and mint drizzled on top.
Prepared by baking fresh anchovies with rice pilaf. Hamsi pilavı, one of the best-loved dishes of Black Sea cuisine, is also widely eaten in Bartın.
Amasra salad, prepared with walnuts, pomegranate molasses, rocket and various greens, is a local meze served alongside fish dishes. Each restaurant has its own recipe.
Whiting caught in the cold waters of the Black Sea, prepared grilled or fried. It is the most popular dish in Amasra's fish restaurants.
Bartın pide, with its thin dough and generous fillings, is also widely eaten in Amasra in its minced meat and kaşar varieties.
Hamsi, the Black Sea's best-loved fish, is coated in cornmeal and fried. It is the core flavour of Kurucaşile's fishing tradition.
A traditional Black Sea bread made from cornmeal, served with fish dishes. Baked in an oven or on a sac (griddle), it is an essential part of the local cuisine.
Made with kale, cornmeal and butter, this soup is one of the most characteristic flavours of Black Sea cuisine.
A stone griddle made by traditional methods, with a registered protected designation of origin; börek and gözleme are cooked on it.
Rice and minced meat wrapped in collard leaves, this dish is one of the best-loved flavours of Black Sea cuisine. It is prepared in Ulus using a traditional recipe.
A traditional Black Sea bread made from cornmeal, served with meals. Baked in an oven or on a griddle, this bread is essential to the cuisine of the region.
Made with cracked wheat and yoghurt, dügü çorbası is one of the traditional flavours of Ulus cuisine.
Amasra is known for its tradition of hand-carved wooden ornaments and kitchenware.
The craft of wooden boat-building is passed down from generation to generation.
Bartın is known for 6 local dishes, above all Bartın Pirinçli Mantısı (rice-filled dumplings), Bartın Şapşap Köftesi (Bartın şapşap meatballs), Yumurtalı Isput (egg and greens dish) and Bartın Gözlemesi (Bartın flatbread pastry). Bartın dumplings with a rice filling, registered with a geographical indication.
Bartın is known for Bartın Pirinçli Mantısı (rice-filled dumplings), Bartın İşi Tel Kırma (Bartın wire-breaking embroidery) and Amasra charm. Its best-known sights include Amasra Castle and Kemere Bridge.
Local products and souvenirs to buy in Bartın include Bartın İşi Tel Kırma (Bartın wire-breaking embroidery), Bartın İşi Tel Sarma (Bartın wire-wrapping embroidery) and Kurucaşile Taş Sac (Kurucaşile stone griddle).