Princes' Islands

Kızıl Adalar

Scenic archipelago of nine islands in the Sea of Marmara easily accessible from Istanbul by ferry, featuring Belle Époque mansions, pine forests, and car-free streets perfect for relaxation. The islands offer a charming escape from city chaos with excellent seafood restaurants and peaceful beaches.

Things to do

• Buyukada Monastery Walk — Explore the Greek Orthodox Monastery of the Assumption perched on Buyukada's highest point, featuring stunning Byzantine architecture and panoramic views across the archipelago.
• Ferry to Heybeliada — Take a short inter-island ferry to Heybeliada to visit its naval academy and historic Greek settlements with Belle Époque mansions lining the waterfront.
• Bike Rental Exploration — Rent a bicycle to navigate the car-free streets and discover hidden pine forest trails, coastal paths, and secluded coves around the main islands.
• Kinaliada Beach Swimming — Visit Kinaliada's pebble beaches and shallow waters, the closest island to Istanbul, popular for swimming and sunbathing in summer months.
• Sunset Waterfront Stroll — Walk along Buyukada's promenade at dusk to watch ferries arrive while admiring restored 19th-century wooden villas reflected in golden evening light.
• Pine Forest Picnic — Pack a meal and settle into the dense pine forests covering much of the islands, offering natural shade and the scent of Mediterranean vegetation.
• Historical Mansion Tours — Visit preserved Belle Époque mansions on Buyukada and Heybeliada, some of which operated as hotels or cultural centers showcasing Ottoman-era aristocratic life.

Food to try

• Grilled Sea Bream (Çipura) — Fresh-caught sea bream from the Marmara, typically grilled whole with lemon and served at waterfront restaurants as the islands' signature seafood dish.
• Mussels Saute (Midye Tava) — Crispy fried mussels coated in light batter and served with tartar sauce, a popular meze appetizer at casual island eateries.
• Octopus with Olive Oil (Ahtapot Salatası) — Tender boiled octopus dressed with extra virgin olive oil, lemon, and herbs, served cold as a traditional Mediterranean salad.
• Turkish Breakfast Spread — Island restaurants serve elaborate breakfast featuring feta cheese, olives, fresh tomatoes, cucumbers, bread, honey, and strong Turkish tea overlooking the water.
• Sea Urchin Roe (Deniz Kestanesi) — Seasonal delicacy of fresh sea urchin harvested from island waters, eaten raw with bread or prepared as an exclusive restaurant appetizer.

Local customs & good to know

• No Vehicles Allowed — Cars are banned on the islands; transportation relies on foot, bicycle, or traditional horse-drawn carriages, preserving the peaceful, timeless atmosphere.
• Summer Season Crowds — Visit in shoulder seasons (May or September) to avoid peak summer crowds when Istanbul residents flock to the islands; ferries and restaurants become significantly less congested.
• Ferry Schedule Planning — Check ferry schedules carefully as service frequency decreases in winter months and varies by destination; plan island-hopping accordingly to avoid long waits.
• Respectful Exploration of Religious Sites — The Greek Orthodox monasteries and churches remain active religious spaces; dress modestly and observe prayer times, seeking permission before photographing interiors.