Where to Eat
Amasya has a rich cooking tradition not only with its valuable historical and cultural roots but also with its rich vegetation due to the ecological structure of the province . Çatal çorba (Knife soup), cırıkda-cızlak (akıtma), helle çorbası (soup), ekmekaşı (papara (bread meal)), kesme ibik çorbası (soup), toyga çorbası (soup), cilbir, bakla dolması (staffed broad bean), hengel (kind of meat pasty), pancar (beet with preserve of dried meat), kabak kabuklu pilav (rice with marrow scale), sirkeli ciğer, yuka tatlısı (yufka patlıcanlı pilav tatlısı), gömlek kadayıfı, halbur cookie, zerdali (wild apricot)gallesi, bread with balck cherry (Amasya çöreği), sini su pastry (Amasya type water pastry) and Yakasal pastry can be given as an example for meals special to locality.
Food and beverage facilities licenced by the Ministry of Tourism
Tourism Facilities Data Base Updating Project is still in progress.Upon the end of the current process some of the nonexistent parts related to Tourism facilities and regarding information will be given.