What to Eat in Gökçeada: Famous Dishes and Local Products

Famous Dishes of Gökçeada

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  Ada Keçisi Tandır (island goat tandır)

  Goats raised on the pastures of Gökçeada are slow-cooked in a tandır oven. Its tender texture and intense aroma make it the island's most distinctive delicacy.

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  Ahtapot Salatası (octopus salad)

  Fresh octopus is boiled and served with olive oil, lemon and parsley. It is one of the classic meze dishes of Aegean cuisine.

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  Sakız Dondurması (mastic ice cream)

  Traditional ice cream flavoured with mastic (damla sakızı), it is one of the island's best-loved desserts. It is eaten at seaside cafés in the summer months.

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  Cullama

  A dish called cullama, made with local wild herbs in Zeytinli village.

These dishes are known throughout Çanakkale province; see the provincial food guide for details.

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  Gelibolu Peynir Helvası (Gelibolu cheese halva)

  Cheese halva with a registered geographical indication.

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  Ezine Peyniri (Ezine cheese)

  A white cheese made from cow's, sheep's and goat's milk, with a registered geographical indication.

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  Biga Peynir Tatlısı (Biga cheese dessert)

  A syrupy dessert with a registered geographical indication.

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  Bayramiç Tahin Helvası (Bayramiç tahini halva)

  Halva with a registered geographical indication.

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  Gelibolu Sardalyesi (Gelibolu sardines)

  Sardines caught in the rich waters of the strait.

What to Buy in Gökçeada: Local Products

• Gökçeada Wine Wines made from the island's vineyards are produced using boutique methods. Wines made from the Kuntra and Çavuş grape varieties are part of the island's gastronomic identity.
• Organic Olive Oil Gökçeada is the first settlement in Türkiye to receive the 'Cittaslow' (Slow City) title. Organic farming is widespread on the island, and olive oil is produced by natural methods.
• Island Honey (Ada Balı) Flower honey obtained from the island's rich flora is known for its varieties with thyme and pine aromas.

What Gökçeada Is Famous For: Culture and Traditions

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  Cittaslow (Slow City)

  Gökçeada received Türkiye's first Cittaslow (Slow City) title in 2011. The philosophy of slow living, organic farming and sustainable tourism shape the island's cultural identity.

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  Greek Cultural Heritage

  Gökçeada was historically an island where a Greek population lived. The churches, stone houses and traditions of Kaleköy, Zeytinliköy and Tepeköy bear traces of this cultural heritage.

Frequently Asked Questions

Gökçeada Travel Guide

• 📍 Things to Do in Gökçeada 12 places to visit →
• 🗺️ What to Eat in Çanakkale All the famous dishes of the province →

What to Eat in Other Districts of Çanakkale

• Çanakkale Central District 3 dishes Peynir Helvası (cheese halva), Sardalya Tava (fried sardines) and Ezine Cheese Börek
• Ayvacık 3 dishes Keşkek (wheat and meat porridge), Aegean Herb Dishes and Balık Çorbası (fish soup)
• Bayramiç 2 dishes Bayramiç Tahin Helvası (Bayramiç tahini halva) and Bayramiç Zeytinyağı (Bayramiç olive oil)
• Biga 4 dishes Biga Peynir Tatlısı (Biga cheese dessert), Biga Pidesi and Keşkek (wheat and meat porridge)
• Bozcaada 3 dishes Bozcaada Mussels, Ahtapot Güveç (octopus casserole) and Domates Reçeli (tomato jam)
• Çan 4 dishes Çanakkale Oak Honey (Çanakkale Meşe Balı), Çan Köftesi (meatballs) and Keşkek (wheat and meat porridge)
• Eceabat 3 dishes Sardalya Tava (pan-fried sardines), Peynir Helvası (cheese halva) and Zeytinyağlı Enginar (artichokes in olive oil)
• Ezine 4 dishes Ezine Peyniri (Ezine cheese), Ezine Peynirli Börek (Ezine cheese börek) and Zeytinyağlı Ot Yemekleri (wild herbs cooked in olive oil)
• Gelibolu 4 dishes Gelibolu Peynir Helvası (cheese halva), Sardalya Tava (fried sardines) and Hamsi Buğulama (steamed anchovies)
• Lapseki 3 dishes Balık Tava (fried fish), Peynir Helvası (cheese halva) and Zeytinyağlı Enginar (artichokes in olive oil)
• Yenice 3 dishes Keşkek (wheat and meat dish), Mantar Sote (sautéed wild mushrooms) and Gözleme