Things To Do
in Adalar

Freshly caught and simply grilled, often served with a side of salad and lemon; best at waterfront fish restaurants on Büyükada and Burgazada.

Must-Try!

Mixed starters such as ezme, hummus, stuffed vine leaves (yaprak sarma) and tzatziki-like cacık — ideal for sharing at a seaside tavern.

Savory filled flatbread (spinach, cheese, minced meat) available at cafés and street-side vendors; a satisfying quick lunch between island walks.

A rich local dessert pairing seasonal honey and kaymak, often found at traditional breakfast spots.

Small daily markets and stalls near the piers sell fresh fruit, simit (sesame bread rings), gözleme from street vendors and seasonal produce; try fresh figs or cherries in season.

In summer, weekend markets and pop-up stalls sell handmade jams, local honey and snacks — perfect for picnic supplies.

Casual, modest dress is acceptable everywhere; cover shoulders at religious sites. Be respectful of quiet neighborhoods — islands are quieter residential areas, especially after dark.

A simple 'Merhaba' (hello) and 'Teşekkür ederim' (thank you) go a long way; polite small talk and greetings to shopkeepers and hosts are customary.

Many residents value peace and quiet—avoid loud behavior late at night and keep noise on streets and terraces down.

Ask permission before photographing people close-up, particularly in residential or religious contexts.

Tipping is appreciated but not always obligatory: leave 5–10% in restaurants if service is good, round up taxi/bicycle rentals, and tip small amounts to porters or for exceptional service. For café or casual eateries, rounding up or leaving a few lira is common.

Cash (Turkish lira) is widely accepted for small vendors and markets; most restaurants and hotels take cards. Use an Istanbulkart or contactless bank card for public ferries and local minibuses where supported. Carry some cash for smaller shops and tips.

Mild temperatures, blooming flowers and fewer crowds make spring (April–June) one of the best times to visit; ferries run regularly and trails are lush and pleasant.

High season with warm, sunny days, crowded ferries and busy waterfront restaurants; ideal for swimming and late evenings, but book accommodation early on weekends.

Cooler, comfortable weather and thinning crowds; autumn colors in the pine groves are attractive for walks and photography.

Mild to chilly and occasionally windy, with fewer ferries and many businesses closed or on reduced hours — good for a quiet, contemplative visit but check schedules in advance.

Steep but rewarding trail through pines to the Aya Yorgi chapel and viewpoint overlooking the archipelago; good short hike for sunrise or sunset photos.

Shaded trails around Heybeliada suitable for leisurely walks, birdwatching and reaching small coves.

Short coastal loop with cliffs, beaches and literary landmarks—easy and scenic for a half-day outing.

A quiet shoreline walk around this protected island gives exclusive seaside views and peaceful nature photography spots (access rules apply).

Local families and retirees who live year-round and value the islands' quieter pace.

Istanbulites who own summer houses or visit on weekends, swelling populations in summer.

Domestic and international visitors who come for day trips, sightseeing and dining.

Small Greek Orthodox and other minority communities with historical presence, reflected in churches and schools on some islands.

Vegetarian options are plentiful: mezes, salads, gözleme with cheese or spinach and pide can fill you up. Inform staff with the word 'vejetaryen' or point to ingredients if unsure.

Vegan choices are more limited but available — stick to vegetable mezes, salads, grilled vegetables and lentil soup (mercimek çorbası may contain butter in some places). Ask for olive oil instead of butter ('zeytinyağı lütfen').

Gluten-free dining requires care: many breads and pide are common. Seafood, salads and mezes are usually safe, but confirm cross-contamination with staff.

Most restaurants serve halal-appropriate foods (pork isn’t commonly served on islands' fish restaurants), though alcohol is available at many venues; if you need explicit halal certification, ask in advance.