Plateau soup made from yoghurt, flour and rice, flavoured with mint and butter. It is a traditional soup drunk in cool weather on Kaynaşlı's plateaux.
Kuymak, made by kneading cornmeal and stringy cheese in butter, is one of the best-known flavours of Black Sea cuisine. In Kaynaşlı it is served hot at breakfast tables.
Made by drying grape or mulberry molasses in a thin layer and sprinkling it with hazelnuts. It is sold in local markets as the traditional winter snack.
These dishes are known throughout Düzce province; see the provincial food guide for details.
Grilled meatballs with a registered geographical indication.
A local dish with a registered geographical indication.
A registered pide made with greens (mancar).
A registered pilaf made with Konuralp rice.
A halva with a registered geographical indication.
Traditional festivals held in summer on the Balıklı, Topuk and Pürenli plateaux bring local people together with local cuisine, folk dances and cultural events.
The 1999 Düzce earthquake severely affected Kaynaşlı. The district, rebuilt after the earthquake, has undergone a transformation that serves as an example of earthquake-resistant construction.
Kaynaşlı is known for 3 local dishes, above all Yayla Çorbası (plateau soup), Kuymak (Mıhlama) (cornmeal and cheese dish) and Fındıklı Pestil (hazelnut fruit leather). Plateau soup made from yoghurt, flour and rice, flavoured with mint and butter. It is a traditional soup drunk in cool weather on Kaynaşlı's plateaux.
Kaynaşlı is known for Yayla Çorbası (plateau soup), Fındık (hazelnut) and Yayla Şenlikleri (plateau festivals). Its best-known sights include Topuk Yaylası (Topuk Plateau) and Kuru Göl (Kuru Lake).
Local products and souvenirs to buy in Kaynaşlı include Fındık (hazelnut) and Yayla Balı (plateau honey).