Çınar Restaurant

A Black Sea Table Under the Plane Tree

At the head of Küçük Liman Caddesi, one of the first places you notice as you enter the harbour, Çınar Restaurant takes its name from the century-old plane tree beside it. Sitting in the shade of that great tree in summer, eating the fish on your plate while you listen to the waves, is one of Amasra’s defining experiences.

Fresh fish, a menu that changes daily

The restaurant’s guiding principle is the freshness of the fish. The evening table is set with the day’s catch, bought from the boats that tie up at the harbour that morning. The menu shifts with the season:

• October–November: bonito and shad season, grilled or pan-fried
• Winter: whiting and horse mackerel; baked fish options
• Spring: bluefish and sea bream
• Summer: squid, octopus, sea bass; cold seafood meze

The chef’s suggestion: prawn casserole

One speciality stands out on the menu: prawn casserole with butter and kaşar cheese. Baked in the oven, with melting kaşar over the prawns and beautifully caramelised butter. A dish not to be missed on a visit to Amasra.

Amasra Salad

Kept on the menu in every season, the Amasra Salad is prepared according to the local tradition: fresh tomato, onion, crushed walnut and unripe grape molasses. Indispensable at any fish table.

The summer garden

In the open garden overlooking the Small Harbour, the tables fill up at sunset. Gulls flying low and boats passing in the distance make the best possible company for dinner. Reservations are recommended, especially at weekends.