Bozcaada's cuisine offers the best of the Aegean: olive-oil dishes, fresh herb mezes, daily-caught fish.
But the island's true star is wine. A third of the island is vineyard, and wine has been made here since antiquity. There are four grapes native to the island, each with its own character:
The Island's Four Grapes
ÇavuşWhite
The island's emblem. Eaten as fruit and made into wine, and even Evliya Çelebi praised it. Light, fresh, fruity, the starting point for white wine lovers.
VasilakiWhite
Yellow in colour, with fresh fruit aromas. For those after a refreshing, light white.
Kuntra (Karasakız)Red
A very old island grape. Firm, full-bodied, high in alcohol. For lovers of heavy reds. Open it and let it breathe a while before drinking.
KaralahnaRed
This grape has both lovers and haters. You'll either become addicted or never touch it again, no middle ground. Hard to drink, but worth trying at least once.
Tasting Houses and Wineries
You can try the wines at the tasting houses, take a bottle of your favourite with you. Established producers like Talay, Çamlıbağ, Ataol, Corvus and Amadeus have tasting rooms in the bazaar and vineyards across the island. Start by the glass, find what suits your palate, and if you can't decide, just ask. Tell them which grape you liked and the right bottle appears in front of you. A bottle of Bozcaada wine makes the finest gift.
What to Eat
The backbone of the table is daily-caught fish and olive-oil dishes. The fish restaurants cluster around the harbour and the Greek Quarter, and what is on the counter is whatever the season says. Ask your waiter for the fish of the day, order herb mezes and samphire alongside, and the rest takes care of itself. On summer weekends, booking a dinner table is a good idea.
Tomato Jam and Island Treats
After wine, the first thing that comes to mind with Bozcaada is tomato jam. It sounds odd the first time you hear it, and makes perfect sense the moment you taste it. The bazaar shops are full of jams, biscuits and island produce. In the late afternoon, sit at a café and try the island jams and biscuits. And on your way home, make sure there is a jar of tomato jam in your suitcase. And a bottle of wine, of course.
Harvest Season
From mid August into September the island switches to harvest mode. The vineyards come alive, fresh grapes fill the stalls, and the smell of pressed grapes hangs in the air. The Grape Harvest Festival is the peak of this season, held on 14-23 August in 2026. If you are coming that week, book your stay early.
Frequently Asked Questions
Which Bozcaada wine should you buy?
Çavuş or Vasilaki if you like whites, Kuntra if you prefer reds. And if you are feeling brave, take a bottle of Karalahna too. You'll either love it or have a story to tell.
Are the tasting houses open in winter?
Most stay open year round, though days and hours shorten in winter. On a winter visit, it is worth checking before you go.
Where can you buy Bozcaada tomato jam?
In almost every shop in the bazaar. The taste varies by maker, and plenty of places let you try before you buy.
Is Bozcaada good for vegetarians?
Very. Herb mezes, olive-oil dishes and seasonal vegetables already make up a good half of the Aegean menu.
After the wine tour, walk home
Our hotel is a ten minute walk from the centre. And in the morning, a long breakfast in the garden is waiting, included in your stay. Have questions? See our FAQ or get in touch.
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