Bartın is a small Black Sea province in northwestern Turkey, known for its Ottoman wooden architecture, the historic coastal town of Amasra with its Genoese castle, the Bartın River winding through forests, and the long sandy stretch of İnkumu Beach. A compact and largely overlooked destination, Bartın rewards travellers seeking authentic Turkish provincial life, unspoiled Black Sea scenery, and traditional wood-carving crafts.
Top food tours
Guided experiences that show you Bartın through its food.
Amasra Harbour Seafood Walk
Includes: Visit Küçük Liman fish market at dawn to see the overnight catch being unloaded and priced for the day · Taste midye dolma (stuffed mussels) from harbour-side carts, a Black Sea street food tradition · Sample hamsi tava (pan-fried anchovies in cornmeal) at a waterfront restaurant during anchovy season (October–March) · Try balık ekmek — grilled fish in crusty bread — at a harbour stall for under ₺120 · Walk 800 metres of Amasra's historic quayside between a Byzantine citadel and working fishing boats
Bartın Bazaar Food and Craft Walk
Includes: Sample fresh simit and börek from Tarihi Fırın, one of Bartın's traditional wood-fired bakeries · Taste local pine honey and chestnut honey from bazaar stalls supplied by Küre Mountains beekeepers · Try su böreği — the soft, layered cheese pastry that is a Black Sea breakfast staple · Sit with a glass of çay at a covered tea house and watch the bazaar's morning trade · Browse the Saturday open-air market for seasonal produce and village goods from the Ulus district
Black Sea Village Breakfast Experience
Includes: Sit down to a full traditional köy kahvaltısı spread including mısır ekmeği, village cheese, local honey, and farm eggs · Drink unlimited Black çay poured from a wood-fired samovar throughout the meal · Take an optional farm walk to see the garden and animals that supply the breakfast ingredients · Experience a working Black Sea highland village 60 kilometres inland from the coast in Ulus district, Bartın · Taste cornbread baked in a wood-fired oven — a Black Sea tradition rarely found in city restaurants
Foodie tips
Get more out of every meal.
Book tours and cooking classes at least a few days in advance — small-group experiences sell out quickly.
Come hungry — most food tours include 5-8 tastings.
Bring cash for unscheduled stops the guide may recommend.