Best Restaurants in Çankırı 2026

Çankırı is a provincial capital in north-central Anatolia, perched on hills above the Tatlıçay stream valley at roughly 750 metres elevation. The city traces its roots to ancient Gangra — later Romanised as Germanicopolis — and retains layers of Hittite, Roman, Byzantine, Seljuk, and Ottoman history within a compact and walkable centre. A hilltop castle watches over Ottoman mosques, a well-curated archaeology museum, Roman baths, and a lively bazaar. Çankırı Province is one of Turkey's principal salt-producing regions, and the dramatic Tuz Gölü (Salt Lake) landscape to the south is within day-trip range. To the north, Ilgaz Mountain National Park offers skiing from December to March and alpine hiking in summer.

Çankırı cuisine belongs to the Central Anatolian tradition with Black Sea highland influences. The definitive dish is keşkek — wheat kernels slow-cooked overnight with lamb until silky-smooth — served at weddings and special occasions. Etli ekmek (stone-baked flatbread topped with minced meat and onions) is a staple found at every fırın bakery. Tarhana çorbası, made from fermented and dried yoghurt-tomato-grain mix, is the favoured morning soup. Nohut (chickpeas) from the Eldivan district appear in stews, dried snacks, and as a main alongside rice.