26.05.2026 12:02
Bozcaada, the tourism center of Çanakkale, has been included in National Geographic's "World's Best 15 Food Destinations" list for 2026. The island attracted attention with its deep-rooted culinary culture and local production.
Reflecting the atmosphere of a small town with its narrow streets, old Greek houses of different architecture, seafood restaurants, Turkey's best-preserved historical castle, pristine bays, clean and icy sea, and also its proximity to Istanbul, Bozcaada, the tourism center of Çanakkale, has become the world's favorite with its gastronomy.
ONLY 15 DESTINATIONS FROM DIFFERENT REGIONS WERE SELECTED
The world-famous publication National Geographic has included Bozcaada in its list "15 of the Best Places in the World for Food Right Now" prepared for 2026. In the list where only 15 destinations from different parts of the world were chosen, Bozcaada stood out with its deep-rooted culinary culture, local production network, and unique island life.
"ONE OF TURKEY'S HIDDEN GASTRONOMIC GEMS"
In National Geographic's assessment, Bozcaada was described as "one of Turkey's hidden gastronomic gems." The article introduced the characteristic flavors of Aegean cuisine, the viticulture culture, and the unique lifestyle of the island to the international reader. It was stated that Bozcaada is not only a holiday destination but also a strong gastronomy and cultural center.
THOUSANDS OF YEARS OF HERITAGE LIVE ON THE TABLES
In the assessment, it was noted that Bozcaada, known in ancient times as Tenedos and mentioned in Homer's Iliad, reflects its historical accumulation in today's cuisine. In the island's cuisine, which bears traces of Turkish and Greek cultures, local herbs, seafood, traditional pastries, and authentic Aegean recipes stand out.
The island's meze culture, locally produced jams, and flavors reflecting the common gastronomic heritage of the Aegean also received extensive coverage in the article. The jam and meze varieties produced by the Bozcaada Women's Cooperative, highlighted among local producers, were evaluated as an important part of the island's sustainable local production approach.