As you wander through the charming stone streets of Ayvalık, the pearl of the Aegean, the scent of freshly baked bread mingles with the salty air from the sea... At that moment, I can almost hear the famous question popping into your head: What to eat in Ayvalık? Don't worry, you're in the right place! People come to Ayvalık not just for the sea, sand, and sun, but also for its mouth-watering flavors. This guide will take you beyond the clichés and introduce you to a true culinary trilogy that reflects the soul of Ayvalık: the king of the streets, Ayvalık Toast; the sea's most special secret, Papalina fish; and the region's sweet heritage, Höşmerim. If you're ready, let's map out the flavors of Ayvalık together!

Try Ayvalık's famous toast with its generous fillings and special bread right where it was born

When you think of Ayvalık, the first flavor that comes to mind is undoubtedly its legendary toast. But wait, don't confuse this with just any toast. What makes it a legend is much more than its abundant fillings: it's the bread! Ayvalık toast bread is a special bread made with chickpea yeast, making it larger, thicker, and denser than regular toast bread. When it goes into the toaster, the outside becomes perfectly crispy while the inside remains soft as cotton. The foundation of this perfect taste lies in the Ayvalık toast bread.   

So, which Ayvalık toast should you try? Here, you'll encounter two different schools of thought. In the version that old-timers call the original, the special bread is filled only with high-quality butcher's sucuk (spicy sausage), sharp-flavored tulum cheese, and fresh tomato slices. This is a more refined taste that highlights the quality of the ingredients. On the other hand, there's the famous mixed version that everyone knows today, which locals call the bomba (the bomb): sucuk, salami, sausage, kasseri cheese, pickles, and plenty of ketchup and mayonnaise. This is a full meal in itself, a satisfying and complete flavor explosion.   

You can find this toast on almost every corner, but it might not always meet expectations. However, if you find the right spot, you'll understand why the legend is a legend. Here are a few tried-and-true addresses:

Tostçular Çarşısı (Toastmakers' Bazaar): Located in the heart of Ayvalık, this bazaar with its small, side-by-side toast stalls is considered the epicenter of the craft. Places like Emir Büfe and Eymen Büfe, which have maintained their quality for years and are famous for their generously filled toasts, are the most popular stops. Be prepared to wait in line, especially during the summer months!   

Aşkın Tost Evi: If you're saying, I want to try the original, the one with tulum cheese, then seek out this modest and small spot tucked away in the backstreets. With its wooden tables and a grumpy but master craftsman, this is a hidden gem for gourmands.   

Ayvalık Gücü Çay Bahçesi (Tea Garden): If you'd prefer to enjoy your toast away from the crowds by the sea, this tea garden is a wonderful alternative.   

If it's in season, taste the Papalina fish, found only in Ayvalık

Let's set aside the Ayvalık toast for a moment and introduce you to the most special, most mysterious delicacy of the Aegean: Papalina! It wouldn't be an exaggeration to call this fish Ayvalık's culinary unicorn. Why? Because it lives exclusively in the waters between Ayvalık and Cunda Island, and nowhere else in the world. Although it resembles a baby sardine, it is its own unique species, and this tiny fish is a reason in itself to visit Ayvalık.   

There's a ritual to eating Papalina. It's coated in cornmeal and fried to a crisp in authentic Ayvalık olive oil. It's served with plenty of arugula and a slice of lemon. The best part is that you eat it whole—bones, head, and all—crunchy like a snack.   

However, there's one very important rule: timing! Papalina is an extremely seasonal fish. The best time to taste this unique delicacy is from late July to August, though it can sometimes be found until early September. If you miss this window, you'll have to wait until the next summer. That's why it's a good idea to check the flavor calendar below when planning your trip.   

So where can you find this fresh delicacy? The answer is clear: Cunda Island! The taste of Papalina is even better in Cunda's enchanting atmosphere. Before you set out to explore the island with our Cunda Island travel guide, decide where you'll savor this treat. Classic venues like Ayna Restaurant and Bay Nihat are always reliable choices. And as its name suggests, Papalina Restaurant Saki Kaptanın Yeri offers this delicacy in a more casual setting, right by the sea.   

Discover Höşmerim, a unique cheese dessert from the Balıkesir region

After the savory and seafood delights, it's time for dessert. But this isn't like any dessert you know. The Höşmerim you'll taste in Ayvalık is a gift from the entire Balıkesir region and a historical delicacy with roots dating back to the Ottoman Empire. What makes it so special is its main ingredient: fresh, unsalted cheese!   

It might sound strange at first, but I'm sure you'll be hooked once you taste it. Fresh cheese, semolina, and sugar are cooked together to create a unique texture somewhere between halva and pudding. The taste isn't cloyingly sweet; the slight saltiness from the cheese adds incredible depth to the dessert. It's usually served warm and topped with walnuts or pistachios to complete the flavor.   

The best places to try this authentic dessert are the shops that specialize in it. Höşmerimci Ayvalık in the center of Ayvalık is considered one of the best, especially for its pistachio version. You can also find wonderful, traditionally made höşmerim at historic patisseries like İmren Pastanesi, where you can also try their famous mastic cookies.   

Beyond the Flavors: Ayvalık

Now that your stomach is full, it's time to feed your soul. These wonderful flavors are best digested in Ayvalık's unique atmosphere. After your meal, you can head up to Şeytan Sofrası (Devil's Table), the crown jewel of our places to visit in Ayvalık list, to watch the sunset, get lost in the cobblestone streets of the Macaron Quarter, or visit Küçükköy for an art-filled escape. Ayvalık is a place that will satisfy not just your appetite, but your soul as well. Enjoy!   

Bibliography

For more academic information on the richness of Aegean cuisine and the importance of olive oil, you can review the articles published on Aegean Culinary Culture by Ege University.

Frequently Asked Questions

Question 1: What is the secret of Ayvalık toast?Answer: The real secret of Ayvalık toast is not so much its generous fillings but its special, large, and thick bread made with chickpea yeast. This bread allows the outside to get crispy while keeping the inside soft, holding all the ingredients together without falling apart.   

Question 2: What time of year can Papalina fish be found?Answer: Papalina is a very seasonal fish. Its peak season is very short, generally from late July through August. It is nearly impossible to find it outside of this period.   

Question 3: Besides these three delicacies, what else should I try in Ayvalık?Answer: Ayvalık has a rich meze culture influenced by Cretan cuisine. Other local wonders you must try include olive oil sea beans (samphire), stuffed zucchini blossoms, desserts made with lor cheese, and mastic ice cream.