Located just 131 kilometers northeast of Ankara, Çankırı is a lesser-known yet historically rich destination in Central Anatolia. Its history dates back to 3000–2500 BC, beginning as a Bronze Age settlement and later evolving into the Galatian city of Gangrea in the 3rd century BC. Over the centuries, it has seen the rise and fall of the Hittites, Phrygians, Romans, Byzantines, Seljuks, and Ottomans—each leaving behind traces that are still visible today.

One of the most remarkable historical structures is Çankırı Fortress, dating to the 11th century, which houses rock tombs and underground tunnels. The Ulu Mosque, built in the 16th century by the legendary Ottoman architect Mimar Sinan, showcases exquisite Islamic architecture. A short distance from the city center lies the Taş Mescit, originally constructed in 1235 as a medieval hospital during the Seljuk era. Additionally, numerous well-preserved Ottoman Turkish baths add cultural texture to the city.

For an immersive journey into the region’s deep past, Çankırı Museum is unmissable. Its archaeological and ethnographic exhibits span from the Neolithic to Ottoman periods. Highlights include terracotta vessels, medical tools, oil lamps, Hellenistic sculptures, and Ottoman-era textiles, calligraphy, and jewelry.

Nature enthusiasts will be enchanted by the Ilgaz Mountains National Park, located to the north. These majestic peaks rise up to 2,560 meters and offer superb opportunities for hiking, camping, and winter sports. Ilgaz Ski Center, with its modern infrastructure, attracts winter travelers looking for skiing and snowboarding amid breathtaking landscapes.

Economy & Local Delicacies:
The economy of Çankırı Province primarily relies on agriculture. Wheat, barley, beans, corn, vetch, and potatoes are among the most commonly cultivated and exported crops.  Available in various flavors and types, it’s a must-try for visitors and a key symbol of local culinary heritage.

Traditional Çankırı Dishes:
Çankırı’s local cuisine offers a rich tapestry of Anatolian flavors with several dishes awarded Geographical Indication (GI) status. Among its most iconic dishes are:

• Yumurta Tatlısı – a unique dessert made with egg and syrup, served especially during festive occasions.

• Sarımsaklı Et – a bold-flavored meat dish cooked with local garlic, deeply rooted in traditional Çankırı households.

• Yoka (İnce) Ekmek Muskası – a savory pastry made using paper-thin flatbread, often filled and folded in a triangular shape.

• Tutmaç Çorbası – a hearty noodle soup with lentils and yogurt, a symbol of old Anatolian kitchen traditions.

• Cimcik Hamuru Çorbası – a rustic soup made with hand-pinched dough pieces, often served in winter.

• Küpecik Peyniri – a traditional local cheese stored in clay pots for aging.

• Pıhtı – a kind of jellied meat dish similar to aspic, served cold.

• Ehlibilir and Hameyli Tatlısı – lesser-known but regionally cherished desserts with distinctive local flavors.

These dishes, many of which have been granted official recognition for their cultural significance, showcase the unique identity of Çankırı’s culinary heritage.

Don’t miss tasting the region’s famous rock salt, used both for culinary and therapeutic purposes.

Whether you’re drawn by ancient ruins, spiritual architecture, cultural heritage, or outdoor adventures, Çankırı offers a tranquil yet historically rich escape from the tourist crowds of Türkiye.

How to Get There:
Çankırı is easily accessible from Ankara via intercity buses or car (approx. 1.5–2 hours). The nearest airport is Ankara Esenboğa Airport. Trains are also available via regional lines connecting with key cities in Central Anatolia.

Best Time to Visit:
The best time to visit Çankırı is spring (April to June) and autumn (September to October) when the weather is mild for sightseeing. For snow sports in Ilgaz, December to March offers ideal conditions.