The known history of Safranbolu, located near the north western coast of Anatolia ,dates back as far as 3000 BC. Once a city of Roman Province of "Paphlagonia" Safranbolu has hosted many civilizations including the Roman, Byzantine Seljuk and Ottoman Empires throughout its history. During the Ottoman era the town served as an important junction on the Kastamonu-Gerede-Istanbul route of the famous silk road. Safranbolu was at the same time a popular residence for Ottoman Royalty close to the Sultan and Grand Vezirs. The city received its name from the saffron which is native in Safranbolu. The powder obtained from its flower is a very strong dye. Used in very small quantities,

Saffron adds a delicate flavor, distinct aroma and a very unique color to deserts and other food. Also unique in Safranbolu is the famous Çavus grapes with its extremely thin skin and sweet flavor.

Architecture of Safranbolu

Safranbolu displays its extremely rich historical and cultural heritage through 1008 architectural structures all preserved in their original environment. These structures include the public buildings such as Cinci Hodga Kervansaray and Cinci Hodga Hammam, Mosques of Koprulu Mehmet and Izzet Mehmet Pashas, The Tanneries Clock tower, Old hospital premises, The guild of shoe makers, The Incekaya aqueduct, The old city hall and fountains as well as hundreds of private residences. Rock tombs and tumulus just outside the city are also of interest.

Ottoman culture is alive and well in Safranbolu, a real museum of a town filled with graceful Ottoman houses and artisans working at traditional Turkish crafts.

Industrialization came to neighboring Karabük, a steel-making town 10 km (6 miles) to the south, but it spared Safranbolu. In the 1970s Turkish artists and photographers began to notice this historic gem of a town.

In the 1980s tourism authorities saw its value, and the government pledged to preserve it. Modern structures were prohibited in its historic neighborhoods, and traditional artisans were encouraged to ply their crafts in restored workshops. Costumed staff in cafes and restaurants serve Ottoman cuisine.

Luckily, it's not at all Disneyfied. The local people are real people, not performers, and they love their historic town.

Today you can stroll along its cobbled streets and visit its graceful, well-preserved half-timbered houses, many of which have huge water pools in them to cool the air on warm summer days. Several of the best houses have been turned into charming inns.

If you have any interest in domestic architecture, traditional crafts or Ottoman history, you've got to see Safranbolu! Allow at least a full day, and preferably at least one night in a local inn.

Direct buses run from Istanbul and Ankara to Karabük, from which minibuses run you to Kiranköy, the modern hilltop district in Safranbolu. From Kiranköy, take a taxi or municipal bus to your inn, which may be down in the valley (called Çarsi, market) about one km (6/10 mile) beyond Kiranköy.

Jason and the Argonauts sailed the Black Sea’s storied shores in search of the Golden Fleece. Today the dramatic scenery and storied past of this fertile region draw visitors from around the world.

The chill waters of the mysterious, unfathomable deep Black Sea have attracted mariners for millennia. The ancient Greeks and Romans, the Genoese and the Ottomans have sailed these shores of legend. They’re followed today by the more intrepid travelers who want to get off the beaten track, who enjoy the drama of the coastal scenery, the deep history of its towns, and the variety of ethnic and cultural traditions alive here.

The Black Sea coast is famous for its food. Abundant water produces rich grass, and the cattle that eat it produce Turkey’s best butter. Nearly half of the world’s hazelnuts are harvested here. Cherries were first cultivated here, and taken by the Romans to Europe and thence to the rest of the world. Fresh sardines, grilled or fried, are a local treat in season. And for some reason the small mountain village of Ayder produces a bumper crop of pastry chefs! They work in the better pastry shops all over Turkey, but often return to their dramatic alpine village for refreshment and relaxation.

The best way to approach the Black Sea coast is via the towns of Safranbolu, north of Ankara, and Amasya, south of Samsun. Safranbolu is one large living museum, the stately charm of its picturesque Ottoman-era houses protected by law. Within many of the houses are broad pools meant to cool the summer air. Amasya is a bustling city set in a dramatic steep-walled river valley. Its streets are sprinkled liberally with old houses, historic mosques, and even a few buildings from the time of the Mongol invasion (1200 AD). For a macabre thrill, take a look at the thousand-year-old mummies in the local museum.

Trabzon, with its historic churches and mosques, is the focal point for most visitors, and the best base for a visit to Sumela Monastery. Clinging to a sheer rock face high above an alpine stream, Sumela Monastery was the nearly inaccessible home for Orthodox monks for nearly two millennia. The region around the monastery is now a national park.

The real charm of the coast lies in its small coastal towns: Amasra, the little-known resort near Bartin; Sinop, the hilltop castle-town where the philosopher Diogenes was born; Ordu, with its fine old Ottoman houses; Giresun, the castle-crowned city from which the cultivation of cherries spread throughout the world; and Rize, the capital of Turkey’s tea-growing region. In the steep pine-covered alpine range just south of the coast, Camlihemsin and Ayder welcome those who want to escape the bustle of modernity for hikes in the timeless mountains.

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