Çamlıbel Yaylaevleri Restaurant is situated in Çamlıbel Köyü, a highland village in the Edremit district of Çanakkale province, within the forested terrain of Kaz Dağları (Mount Ida), the mountain range associated in ancient Greek mythology with the judgement of Paris. The yaylaevi (highland house or yayla lodge) format describes rural properties that traditionally serve seasonal visitors making use of summer pastures; in the modern context it refers to mountain restaurants combining rustic accommodation with genuine highland cooking. The kitchen at Çamlıbel specialises in the foods of the Kaz Dağları microclimate: wood-fire roasted chicken prepared on a rotating spit over oak and pine timber, fresh mountain herbs sautéed or drizzled with the cold-pressed olive oil for which the Edremit Gulf is celebrated, gözleme stuffed with wild mushrooms foraged from the surrounding forests, and thick homemade yogurt served with pine honey. The altitude—over 500 metres—means cooler temperatures than the coast, making the outdoor terrace comfortable even in midsummer. The setting is genuinely forested and far from any urban noise; the sound of birdsong and running water replaces the traffic of the city. Visitors typically arrive from the nearby hiking trails of Kaz Dağları National Park, making Çamlıbel a natural rest and refuelling stop.
Signature dishes
- Wood-fire roasted chicken
- Fresh mountain herbs with olive oil
- Gözleme with wild mushrooms
- Homemade yogurt
Good to know
- Known for
- Mountain village cooking from the forests of Kaz Dağları
- Hours
- Daily 09:00–20:00 (summer season)
- Reservations
- Not required
Location
Çamlıbel Köyü, Edremit, Çanakkale
39.7102, 26.9245 View on map
Highlights
- Wood-fire roasted chicken over oak and pine—the kitchen's centrepiece preparation
- Gözleme stuffed with wild mushrooms foraged from Kaz Dağları forests
- Cold-pressed Edremit olive oil from the valley below, drizzled on mountain herb plates
- Homemade yogurt served with pine honey—a highland pairing specific to the region
- Forested setting at 500+ metres, cooler in summer than the Aegean coast below
Tips for visiting
- Combine the restaurant visit with a hike in Kaz Dağları National Park—trails depart from the village area
- The wood-fire chicken takes 45–60 minutes; call ahead or order on arrival and explore while waiting
- Pine honey is harvested locally in summer; ask whether fresh-season honey is available
- The altitude makes sunsets particularly vivid; plan arrival for 18:00–19:00 in summer
- Dress in layers—highland evenings cool significantly even in July
Accessibility
The restaurant is in a mountain village accessed by rural highland roads. The terrain involves uneven ground typical of a yayla setting. Wheelchair access is limited; visitors with mobility needs should contact the restaurant in advance to assess the specific approach and seating.
Frequently asked questions
How far is Çamlıbel from Çanakkale city centre?
Çamlıbel Köyü is approximately 100 kilometres south of Çanakkale city, roughly 1.5–2 hours by car via Edremit. It is best visited as part of a combined day trip to the Edremit Gulf coast and Kaz Dağları.
Is the restaurant open year-round or only in summer?
The restaurant operates primarily during the summer season from approximately May through October. Winter closures are common given the highland location and reduced visitor numbers outside the warm months.
What is gözleme?
Gözleme is a Turkish stuffed flatbread made by folding thin dough over a filling—typically cheese, potato, or spinach—and cooking it on a flat griddle. The Çamlıbel version with wild mushrooms is a highland variation specific to the forested interior of Kaz Dağları.
Are there vegetarian options at a highland restaurant like this?
Yes—the herb plates, wild mushroom gözleme, yogurt, and honey dishes are all vegetarian. The olive oil and mountain produce from the region are plant-based highlights. The kitchen is accustomed to requests.