Bozcaada is a small Turkish island in the northeastern Aegean, off the coast of Çanakkale and near the entrance to the Dardanelles. Formerly known as Tenedos, it is Turkey’s third-largest island and is known for its whitewashed houses, narrow streets, vineyards, and windswept coastline. The harbor is dominated by Bozcaada Castle, while the old town extends behind the waterfront with cafés, shops, and traditional houses. Much of the island remains agricultural, with vineyards covering large areas of the interior and strong winds shaping both the landscape and local way of life.

Bozcaada has been home to different communities and cultures, reflected in its architecture and religious landmarks. The town contains the Greek Orthodox Church of the Virgin Mary, historic mosques, and old houses that preserve elements of the island’s Turkish and Greek heritage. Bozcaada Castle, positioned opposite the harbor, has been used and rebuilt by several powers and now contains historical and ethnographic displays. The island’s ancient name, Tenedos, appears in Greek mythology and classical literature, while its long viticultural tradition is represented by grape imagery found on ancient coins.

The island’s coastline includes sandy beaches, rocky coves, and open stretches exposed to the Aegean winds. Ayazma Beach is one of the best-known swimming areas, with pale sand and clear water, while Akvaryum Cove is associated with snorkeling and diving. At the western tip, Polente Lighthouse stands near a group of wind turbines and provides views across the open sea. Inland, roads and paths pass through vineyards, thyme-covered hills, and small agricultural plots. The island’s relatively compact size makes cycling and walking practical ways to explore its rural landscape and coastal viewpoints.

Bozcaada is particularly associated with wine and grape cultivation, with indigenous varieties including Kuntra, Karalahna, Çavuş, and Vasilaki. Local wineries produce both red and white wines, continuing a viticultural tradition that GoTürkiye describes as extending back around 3,000 years. Island cuisine combines Turkish and Greek influences, with seafood, olive-oil dishes, stuffed vine leaves, and locally grown produce common on restaurant menus. Distinctive foods include tomato jam, almond cookies, and lavender-flavored ice cream. The annual grape harvest festival brings together vineyards, local producers, music, and traditional celebrations centered on the island’s agricultural heritage.