Dishes you should try in Giresun: Giresun Fındık Ezmeli Kadayıf Tatlısı (kadayıf with hazelnut paste), Görele Dondurması (Görele ice cream), Alucra Oğlak Kebabı (Alucra kid kebab) and Çavuşlu Ekmeği (Çavuşlu bread). This guide also covers the local products to buy and what Giresun is famous for.
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A kadayıf dessert made with hazelnut paste, registered as a geographical indication.
Ice cream registered as a geographical indication.
A kid-meat kebab registered as a geographical indication.
A bread specific to the town of Çavuşlu in Görele, registered as a geographical indication.
An indispensable local dish of Black Sea cuisine.
Made by stirring corn flour, butter and fresh cheese together in a copper pan, kuymak is the best-known flavour of Black Sea cuisine.
Anchovies baked together with rice pilaf. This dish is one of the signature flavours of Black Sea cuisine.
Black Sea pide, made by filling a boat-shaped sheet of dough with minced meat, cheese or egg and baking it in a stone oven.
Made by frying vegetables in Giresun cuisine; chard and salted beans are often used.
One of Giresun's best-loved flavours, said to strengthen the immune system.
Millet flour has an important place in Giresun cuisine; it is also added to dolma and yağlaşa.
Small dumplings made with hand-rolled thin dough, served with yoghurt and a buttery sauce. A traditional winter dish in Alucra.
A fried batter made with eggs, flour and sugar, one of the traditional Black Sea breakfast dishes. In Alucra it is served with honey or grape molasses.
A traditional soup made with maize flour and yoghurt, a staple of winter in the mountain villages of Alucra.
Made by cooking cornmeal, butter and fresh cheese in a copper pan. It is an indispensable part of breakfast tables in Bulancak.
This traditional soup is made with kale, cornmeal and beans. It is the most loved hot dish of the Black Sea's winter months.
Fresh anchovies coated in cornmeal and fried. Hamsi, the emblematic fish of the Black Sea, is never missing from tables in Bulancak in the winter months.
Small mantı made with hand-rolled thin dough, served with yoghurt and a butter sauce. It is a traditional flavour of Çamoluk's winter tables.
Prepared by boiling wheat and meat for a long time and then crushing them, keşkek is an indispensable dish at weddings and festive tables.
Prepared by cooking cornmeal, butter and fresh cheese in a copper pan, kuymak is an essential part of Çanakçı's breakfast tables.
Kuymak, made by cooking cornmeal, butter and fresh cheese in a copper pan, is an essential part of Dereli's plateau tables.
This traditional dish of collard greens cooked with cornmeal and beans is a staple winter dish in Dereli.
A traditional bread made from cornmeal, which has been a staple food in Dereli's mountain villages for centuries. Served with butter and cheese.
Made by cooking corn flour, butter and fresh cheese in a copper pan, kuymak is an essential part of Doğankent's breakfast tables.
Prepared with karalahana (collard greens), corn flour and beans, this traditional soup is the staple of Doğankent's winter tables.
Kuymak, made by cooking maize flour, butter and fresh cheese in a copper pan, is an essential part of Espiye's breakfast tables.
Fresh anchovies (hamsi) coated in maize flour and fried. This dish reflects Espiye's fishing tradition and is a favourite in the winter months.
Dible, made by cooking collard greens and maize flour together with rice, is one of Espiye's traditional dishes.
It is said to have a history of about 100 years and is notable as the first pide registered in the region.
Kuymak, made by cooking cornmeal, butter and fresh cheese in a copper pan, is an essential part of Eynesil's breakfast tables.
Fresh anchovies steamed with onion and pepper. It reflects the fishing tradition of Eynesil.
Traditional bread made from cornmeal, served in Eynesil with butter and cheese as a staple food.
Made by cooking cornmeal, butter and fresh cheese in a copper pan, kuymak is indispensable on Görele's breakfast tables.
Prepared by baking anchovies laid into cornmeal dough. A reflection of Görele's fishing tradition, it is a favourite in the winter months.
A fried dough made with egg, flour and sugar, served in Görele with honey or grape molasses. It is a traditional breakfast delicacy.
A type of pide made in many pide restaurants in Görele, whose recipe appears on the municipality's website.
Made by cooking corn flour, butter and fresh cheese in a copper pan, kuymak is an essential part of Güce's breakfast tables.
Traditional bread made from corn flour, it is a staple food in Güce's mountain villages.
A honey made from chestnut blossom, very famous in the district.
Made by cooking corn flour, butter and fresh cheese in a copper pan, kuymak is an essential part of Keşap's breakfast tables.
Fresh anchovies coated in corn flour and fried. It reflects Keşap's fishing tradition.
A product of the district, whose economy relies largely on hazelnut farming.
Made by cooking corn flour, butter and fresh cheese in a copper pan, kuymak is an essential part of Piraziz's breakfast tables.
Fresh anchovies steamed with onion and pepper. It reflects Piraziz's fishing tradition.
Black Sea pide, made by filling a boat-shaped sheet of dough with minced meat or cheese and baking it in a stone oven.
A product of the district, whose economy relies largely on hazelnut farming.
Small dumplings made from hand-rolled thin dough, served with yoghurt and a butter sauce. A traditional flavour of Şebinkarahisar's winter tables.
Keşkek, made by cooking wheat and meat for a long time and pounding them, is an indispensable dish at weddings and holiday tables in Şebinkarahisar.
Tarhana, made by drying yoghurt, tomato and wheat flour and grinding it to powder, is the staple soup of the winter months.
Named as Şebinkarahisar's pestil in the Giresun Provincial Directorate of Culture and Tourism's description of local flavours.
Kuymak, made by cooking cornmeal, butter and fresh cheese in a copper pan, is an essential at Tirebolu's breakfast tables.
Prepared by steaming fresh anchovies with onion, tomato and pepper. A reflection of Tirebolu's fishing tradition, this dish is a favourite in the winter months.
Laz böreği, baked with custard between thin layers of yufka and sweetened with syrup, is one of the distinctive desserts of the Black Sea.
A dish made from stinging nettle, mentioned among the flavours of the district's cuisine on the "Tirebolu Cuisine" page of the Tirebolu District Governorship.
Featured on the "Tirebolu Cuisine" page of the Tirebolu District Governorship; a dish prepared from salted cherries.
Featured on the "Tirebolu Cuisine" page of the Tirebolu District Governorship; a dish prepared with taflan, onion and oil.
Referred to as the "famous anchovy pie" on the "Tirebolu Cuisine" page of the Tirebolu District Governorship; a local speciality.
Made by cooking corn flour, butter and fresh cheese in a copper pan, kuymak is an essential part of Yağlıdere's breakfast tables.
Prepared with karalahana (collard greens), corn flour and beans, this traditional soup is the staple of Yağlıdere's winter tables.
A spring festival that begins on the banks of the Aksu Stream and continues with boats circling Giresun Island.
A harvest season that begins in late August and continues in the villages with communal work and threshing floors.
The music and folk-dance tradition of the coastal districts.
Festivals held in July–August on the Kümbet, Bektaş and other highland pastures.
Giresun is known for 5 local dishes, above all Giresun Fındık Ezmeli Kadayıf Tatlısı (kadayıf with hazelnut paste), Görele Dondurması (Görele ice cream), Alucra Oğlak Kebabı (Alucra kid kebab) and Çavuşlu Ekmeği (Çavuşlu bread). A kadayıf dessert made with hazelnut paste, registered as a geographical indication.
Giresun is known for Giresun Fındık Ezmeli Kadayıf Tatlısı (kadayıf with hazelnut paste), Giresun Tombul Fındığı (Giresun tombul hazelnuts) and Aksu Festival (20 May). Its best-known sights include Giresun Island and Giresun Castle.
Local products and souvenirs to buy in Giresun include Giresun Tombul Fındığı (Giresun tombul hazelnuts), Giresun Fındık Ezmesi (Giresun hazelnut paste), Şebinkarahisar Karadutu (Şebinkarahisar black mulberries) and Piraziz Elması (Piraziz apples).