The climate of the region shows a transitional quality between the Black Sea and continental climate. The summers are neither dry as continental climate nor rainy as Black Sea climate. Likewise, the winters are neither mild as Black Sea climate nor hard as continental climate.
It was hosted to Hittite, Frig, Kimmer, Lydia, Persia, Rome, Byzantine, Danismend, Selcuklu, Ilhanli and Ottoman civilisations at history between Antic Age to present days. At the year of 1386 Amasya included to Ottoman Empire Reign, province was famous as “şehzadeler (sons of sultan) province” by the special concern of Ottoman Sultans and their sons. Turks take control of Amasya, by the conquest of Melik Ahmet Danişmend Gazi at the year of 1075. In 1285 Ilhanli State took control, than in 1381 Eretna Governmental took control, at last Şehzade (prince) Yıldırım Bayazıd conquest province to Ottoman Reign in 1386.
Amasya has a importance role as similar to its old important roles in the passing years of history. First step of Liberation War of Türkiye started in Samsun on 19 May 1919, National Struggle’s second step started with arrival of Mustafa Kemal to Amasya on 12 June 1919. At Amasya; plans for Liberation Struggle prepared, and decision given to assemble the congress of Erzurum and congress of Sivas. Sentences of “nations independence will be liberated by the again nations determination and stability” take place in Amasya circular, declared in Amasya on 22 May 1919.
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.
Hand made scarf, colored cotton kerchief, home made kuşburnu marmalade, rice and apple are some of the suggested materials.
- Visiting the Mummies section of Amasya Museum and Hittite God Statue (Teşup),
- Walking around Amasya Houses in Yeşilırmak ,Yalıboylu ,
- Visiting King Rock Tombs ,
- Visiting Bayezid Külliye II (complex), and Bimarhane,
- Seeing Borabay Lake,
- Eating Amasya’s Marble Apple,
Sites Archeological Sites: 41
Urban Sites: 1
Natural Sites: 5
Historical Sites: -
Other Sites
Archeological and Natural Sites: 2
Archeological and Urban Sites: 1
Total: 50
Cultural (at Single Construction Scale) and Natural Heritages: 462
TOTAL: 512
Governorship : (+90-358) 218 10 33
Municipality : (+90-358) 218 80 00
Hospital : (+90-358) 218 40 00
Police : (+90-358) 218 50 05
Gendarme : (+90-358) 218 12 49
Provincial Directorate of Tourism : (+90-358) 218 50 02 - 218 74 27
Tourism Information Office : (+90-358) 218 74 28
Provincial Directorate of Culture : (+90-358) 218 29 80
Provincial Cultural Directorate
Tel: (358) 218 29 80 Fax: (358) 218 72 59
State Fine Arts Gallery Directorate Hazeranler Konağı 05100 - AMASYA
Tel: (0 358) 218 18 69
Fax: 218 72 59 Museum Amasya Museum Address: Atatürk Cad. Amasya
Tel: (358) 218 69 57