Island Cousine

Thanks to a shared past of more than 500 years the interaction between the Rum and Turkish inhabitants has enriched Bozcaada’s cuisine. The island’s cuisine has many similarities with the Northern Aegean cuisine. Seafood, red meat, wild herbs, and olive oil are frequently used on the island.

Together with the start of spring the wild herbs seasons begins. Nettle, Cibes, Chicory, and many more are being picked and used. These herbs are used for preparing meze, salads, and börek. Early in spring is the best time to eat red meat on the island, especially the local lamb and sheep dishes are popular amongst the island folk. 

Special to the island is its rabbit. If you visit the island during the ‘Yerel tatlar’ festival you can taste this old ‘Rum’ delicacy on the food bazar.Squid and octopus are the most commonly used seafood on Bozcaada. You will find the most diverse dishes made from either calamari or octopus, such as calamari kokoreç, calamari dolma, octopus prepared on charcoal and many other dishes.

When the vineyards start to live up and flourish again, the green grape leaves are being plucked and pickled for the use of different dishes at home and in the restaurants. Raw dolma is a typical Bozcaada dish, in which raw fillings are stuffed inside of pickled grape leaves. Another special Bozcaada dish is grilled Sardine wrapped in grape leaves.

One of Bozcaada’s oldest cafes offers you homemade syrup, jam and liqueur of corn rose. Do not go by without tasting some.

An old Rum tradition is to offer tomato or fig jam beside a coffee. Another old Rum custom is making jam of Bozcaada’s big and original mulberries.