What to Eat in Amasra

What to Eat in Amasra

Amasra is a town that feeds its people from the sea. The restaurant menus change with the seasons; the freshness on the plate is direct, unadorned.

Atlantic Bonito (Palamut) and Whiting (Mezgit)

The two kings of Amasra’s tables are Atlantic bonito (palamut) and whiting (mezgit) from the Black Sea. Bonito season runs from September to December. Bonito pulled fresh from the net, baked in the oven or on the grill — there is nothing quite like it.

Amasra Salad

The defining feature of Amasra Salad is that it is dressed with koruk molasses — the juice of unripe grapes reduced and concentrated. This tangy, dark dressing gives the salad a flavour you will not find anywhere else. It is not on every menu; do ask if they have it.

Raki-Balık

The ritual of raki with fish (raki-balık) is virtually Amasra’s trade mark. Sitting down at the harbour side, watching the sun go down over the Black Sea, sharing a plate of sea bass or bream — this is not merely eating; it is an experience.

Black Sea Anchovy Village Bread (Hamsi Köy Ekmeği)

Black Sea anchovy (hamsi) — anchovy from the Black Sea — fried and stuffed into freshly baked village bread is one of the most unpretentious yet most satisfying flavours of Amasra.

Black Sea Pide

The local pide made in Amasra bakeries — wide, thin, hearth-baked — is the perfect accompaniment to any fish meal. Hot from the oven with a little butter, it is a treat in itself.