Dishes you should try in Gümüşhane: Gümüşhane Sironu (yufka with yoghurt and garlic), Gümüşhane Dölek Güveci (dölek casserole), Kelkit Ketesi (Kelkit flaky pastry) and Kürtün Araköy Ekmeği (Araköy village bread). This guide also covers the local products to buy and what Gümüşhane is famous for.
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A dish with a registered geographical indication, in which rolled yufka is served with yoghurt and garlic.
A casserole with a registered geographical indication.
A kete (flaky pastry) with a registered geographical indication.
A village bread with a registered geographical indication.
Made by filling thin yufka with minced meat or potato, rolling it and baking it. Served with yoghurt and a butter sauce, siron is the signature flavour of Gümüşhane.
Made by boiling mulberry or grape juice and drying it in thin layers, pestil is a protected geographical indication product of Gümüşhane.
Köme, made by dipping strings of walnuts or hazelnuts in a grape-molasses mixture and drying them, is together with pestil the best-known sweet of Gümüşhane.
Thin dough spread with minced meat, onion and spices and baked in a stone oven. It is one of the traditional flavours of Gümüşhane.
Prepared with lamb and quince, this dish is among the distinctive flavours of Gümüşhane.
A dried bean grown in Kelkit, Şiran and Köse districts, which received a protected designation of origin from TÜRKPATENT in 2020. Because of the pink spot on its white seeds it is also called "pembegöz" among the people. It is harvested in autumn and served as a dried bean in local restaurants and at home.
According to local guides, kavurma is served in the restaurants of the Kelkit bazaar at around 16.00–17.00 and sells out quickly. Eating it as a hot sandwich is a known custom in the area.
Named by Gümüşhane guides alongside kavurma among Kelkit's leading meat dishes. It is found in restaurants in the bazaar.
Made by filling thin yufka with minced meat or potato, rolling it and baking it. It is a traditional flavour of Kelkit.
Pestil made from mulberry or grape juice and köme with walnuts are the best-known sweets of Kelkit.
Made by boiling and pounding wheat and meat for a long time, keşkek is an essential dish at weddings and festive meals. Prepared in a communal spirit, it is a must at wedding tables.
Made by filling thin yufka with minced meat or potato, rolling it and baking it. It is a traditional flavour of Köse.
Pestil made from mulberry juice is the traditional sweet of Köse. Prepared from recipes passed down through generations, this dish is an important part of the area's culinary culture.
Thin yufka pastry filled with minced meat or potatoes, rolled up and baked. It is a traditional flavour of Kürtün.
A traditional soup made with collard greens and cornmeal, the basic dish of Kürtün's winter tables.
Pestil made from mulberry juice is Kürtün's traditional sweet. This flavour, prepared with local ingredients, reflects the gastronomic richness of the region.
Şiran Kök Pekmezi was registered as a protected geographical indication on 11 March 2024 (TÜRKPATENT registration no. 1559). Product group: processed and unprocessed fruit and vegetables, and mushrooms. Registered by: Kelkit Chamber of Commerce and Industry.
Made by filling thin yufka dough with minced meat or potato, rolling it up and baking it. It is a traditional dish of Şiran.
Prepared by simmering wheat and meat for a long time and then pounding them together, keşkek is an essential dish at weddings and festive tables in Şiran.
Pestil made from mulberry juice is Şiran's traditional sweet. Prepared with local ingredients, this treat reflects the region's gastronomic richness.
Made by filling thin yufka with minced meat or potato, rolling it and baking it. It is served with yoghurt and a butter sauce.
Made by boiling mulberry or grape juice and drying it in thin layers, pestil is the traditional sweet of Torul.
Prepared with karalahana (collard greens) and corn flour, this traditional soup is the staple of Torul's winter tables.
One of the dishes traditionally favoured in the area.
A highland festival that brings together the people of Trabzon, Giresun and Gümüşhane every July.
The tradition of silver and lead mining that gave the city its name.
A traditional production that begins with the mulberry harvest at the end of summer.
Gümüşhane is known for 4 local dishes, above all Gümüşhane Sironu (yufka with yoghurt and garlic), Gümüşhane Dölek Güveci (dölek casserole), Kelkit Ketesi (Kelkit flaky pastry) and Kürtün Araköy Ekmeği (Araköy village bread). A dish with a registered geographical indication, in which rolled yufka is served with yoghurt and garlic.
Gümüşhane is known for Gümüşhane Sironu (yufka with yoghurt and garlic), Gümüşhane Dut Pestili (Gümüşhane mulberry fruit leather) and Kadırga Plateau Festival. Its best-known sights include Karaca Cave and Santa Ruins.
Local products and souvenirs to buy in Gümüşhane include Gümüşhane Dut Pestili (Gümüşhane mulberry fruit leather), Gümüşhane Kömesi (Gümüşhane köme), Gümüşhane Deleme Peyniri (Gümüşhane deleme cheese) and Şiran Kök Pekmezi (Şiran root molasses).