Dishes you should try in Artvin: Hopa Hamsili Ekmek (anchovy cornbread), Hopa Laz Böreği (custard-filled pastry), Şavşat Ketesi (buttery filled pastry) and Borçka Demir Elması (Borçka iron apple). This guide also covers the local products to buy and what Artvin is famous for.
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Hopa bread made with cornmeal and anchovies, with a registered geographical indication.
A sweet börek made by placing custard between layers of yufka, with a registered geographical indication.
Şavşat ketesi, a buttery pastry with a filling.
A local apple with a registered geographical indication, firm in texture and long-lasting.
Kuymak, prepared by continuously stirring cornmeal and butter over a fire, is Artvin's best-known dish. It is served with fresh civil cheese added, in a stretchy consistency.
Laz böreği, baked with muhallebi poured between thin layers of yufka, is a sweet börek. It is one of the distinctive flavours of Artvin and Eastern Black Sea cuisine.
The emblematic vegetable of the Black Sea, collard greens, is prepared by wrapping a rice filling in its leaves. In Artvin, the sarma is an indispensable winter dish, served with butter and cornmeal.
Traditional bread made from cornmeal, the basic food of Artvin tables. Cornbread baked in an oven or on a griddle is eaten especially with collard greens and cheese.
Kuymak is prepared by stirring cornmeal and butter continuously over a fire. With civil cheese added, it becomes stringy, and it is the traditional flavour of Ardanuç.
Made with kale, cornmeal and beans, this soup is an indispensable dish in Ardanuç's winter months. It is favoured on cold days for its nourishing and filling qualities.
A traditional bread made from cornmeal, cooked on a griddle or in an oven. It is a staple of Ardanuç tables and is eaten with cheese and butter.
One of Ardanuç's important dishes.
Arhavi Kestane Balı was registered as a protected designation of origin on 10 November 2022 (TÜRKPATENT registration no. 1252). Product group: honey. Registered by: Arhavi Chamber of Agriculture.
Kuymak, made with cornmeal, butter and civil cheese, is Arhavi's most loved traditional dish. It is served stirred continuously over a fire until it reaches a stretchy consistency.
Collard greens wrapped around a rice filling, this dish is an indispensable winter meal in Arhavi cuisine. It is served with butter and cornmeal.
The anchovy, the emblematic fish of the Black Sea, is served in Arhavi fried in cornmeal in the form of a tava. Anchovies are at their most delicious in the winter months and are the main source of protein for local people.
Kuymak, made with cornmeal, butter and civil cheese, is Borçka's best-loved traditional dish. It is served over a fire, stirred constantly until it reaches a stretchy consistency.
Kale leaves wrapped around a rice filling, this dolma is an essential winter dish in Borçka cuisine.
Honey from the Caucasian bees of the world-famous Macahel Valley is served with fresh kaymak (clotted cream), an essential part of breakfast tables.
Chestnut honey produced in the Macahel area, part of Borçka.
The anchovy, the emblematic fish of the Black Sea, is served in Hopa fried in cornmeal in the form of a tava. Anchovies are at their most delicious in the winter months and are the main source of protein for local people.
Kuymak, made with cornmeal, butter and civil cheese, is one of Hopa's traditional dishes. It is served stirred continuously over a fire until it reaches a stretchy consistency.
Made with collard greens, cornmeal and beans, this soup is an indispensable winter dish in Hopa. Its nourishing and filling nature makes it a favourite on cold days.
This oven dish, in which anchovies wrap a rice pilaf, is one of the emblems of Eastern Black Sea cuisine.
Made with cornmeal, butter and cheese, muhlama with its stretchy consistency is the star of breakfasts.
Laz böreği, filled with muhallebi and soaked in syrup, is the best-known dessert of the region.
A filling soup made with collard greens, cornmeal and beans.
Kuymak, made with cornmeal, butter and civil cheese, is the traditional dish of Murgul. It is served stirred continuously over a fire until it reaches a stretchy consistency.
Collard green leaves wrapped around a rice filling, this sarma is an indispensable winter dish of Murgul cuisine.
Traditional bread baked on a griddle or in an oven from cornmeal, the basic food of Murgul tables. It is eaten with cheese and butter.
Kuymak, made with cornmeal, butter and civil cheese, is Şavşat's best-loved traditional dish. It is served stirred continuously over a fire until it reaches a stretchy consistency.
Collard green leaves wrapped around a rice filling, this sarma is an indispensable winter dish of Şavşat cuisine.
Traditional bread baked on a griddle or in an oven from cornmeal, the basic food of Şavşat tables. It is eaten with cheese and butter.
Cheese produced from the milk of animals grazing on Şavşat's high plateaus, known for its distinctive aroma. It is eaten fresh or matured.
Made with cornmeal, butter and civil cheese, kuymak is Yusufeli's most loved traditional dish. It is served stretching as it is constantly stirred over the fire.
Trout caught in the Çoruh River and its tributaries is served grilled or pan-fried. Trout grown in the cold, clean waters of Yusufeli is one of the freshest flavours of the region.
Prepared by wrapping kale leaves around a rice filling, this dish is an essential winter meal in Yusufeli cuisine.
A news report describes this as a well-known dish of Yusufeli.
Bull wrestling held every year at the festival on the Kafkasör Plateau; the bulls compete in different categories.
A festival held since 1973.
The Laz language, music and architecture living on in Hopa and Arhavi.
Medieval Georgian monasteries such as İşhan, Dörtkilise, Barhal and Tbeti.
Artvin is known for 4 local dishes, above all Hopa Hamsili Ekmek (anchovy cornbread), Hopa Laz Böreği (custard-filled pastry), Şavşat Ketesi (buttery filled pastry) and Borçka Demir Elması (Borçka iron apple). Hopa bread made with cornmeal and anchovies, with a registered geographical indication.
Artvin is known for Hopa Hamsili Ekmek (anchovy cornbread), Borçka Demir Elması (Borçka iron apple) and Kafkasör Bull Wrestling. Its best-known sights include Artvin Castle and Kafkasör Plateau.
Local products and souvenirs to buy in Artvin include Borçka Demir Elması (Borçka iron apple), Hopa Hamsili Ekmek (anchovy cornbread) and Artvin Balı (Artvin honey).