Çatalzeytin Beach
Çatalzeytin beach on the Black Sea coast is popular in summer for its natural sand and calm atmosphere.
View on map3 places to visit in the Çatalzeytin district of Kastamonu: Çatalzeytin Beach, Çatalzeytin Forests and Cinolis (Ginolu) Ancient Settlement. Plan your trip to Çatalzeytin with local food, practical tips and transport information.
Çatalzeytin is a district of Kastamonu Province in the Black Sea Region. The district covers 272 km² and sits at an elevation of 10 metres.
In 1954 it became a district with 22 villages attached to it.
Çatalzeytin became a district on 1 June 1954, with 22 villages attached to it. The papal envoy Clavijo passed through Ginolu in 1404 on his journey to meet Timur. The Çatalzeytin region came under Ottoman rule in 1461, together with Kastamonu.
Çatalzeytin became a bucak (subdistrict) centre in 1905 and a municipal organisation was established in 1911. The Çatalzeytin lands are bounded to the north by the Black Sea coastal plain strip and to the south by the Küre Mountains. The influence of the Venetians and Genoese on Black Sea trade around Çatalzeytin should not be underestimated.
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Çatalzeytin beach on the Black Sea coast is popular in summer for its natural sand and calm atmosphere.
View on mapThe forests around the district are suitable areas for nature walks and camping. This natural area, reflecting the ecological diversity of the region, attracts nature lovers.
View on mapAn ancient settlement on a hilly area about 5 km west of the district centre. Its history dates back to the 4th century BC.
View on mapWhile you are in Çatalzeytin, you can also see the highlights of Kastamonu province. These places are in other districts.
Fresh Black Sea anchovies, served fried in a pan. This dish holds an important place on local tables and is prepared using traditional recipes. Anchovies caught in the cold waters of the Black Sea reach their best flavour in the winter months.
Pide with a thin dough and minced meat, baked in a stone oven. Prepared using recipes passed down through generations, this dish is an important part of the local food culture. Pide prepared with regional cheeses reflects the region's wealth of dairy products.
A confection made by roasting grade 1 hazelnut kernels, then heating them in a copper cauldron with syrup, flour and starch to coat them. It has been produced in Çatalzeytin since 1918, and its production requires skill.
Çatalzeytin is a small district on the Black Sea coast that keeps its fishing traditions alive.
Çatalzeytin's economy is based on fishing, hazelnut cultivation and forestry. Agriculture, livestock farming and small-scale trade are among the livelihoods of the people of Çatalzeytin.
Çatalzeytin is 130 km from Kastamonu. Minibus services run from Kastamonu.
The highlights of Çatalzeytin are 3 sites: Çatalzeytin Beach, Çatalzeytin Forests and Cinolis (Ginolu) Ancient Settlement.
Karadeniz Hamsisi and Pide are the standout flavours on Çatalzeytin's tables.
Çatalzeytin is known for Çatalzeytin Fındık Şekeri and Black Sea Coastal Culture. It is registered with TÜRKPATENT as a protected geographical indication.
Çatalzeytin is 130 km from Kastamonu. Minibus services run from Kastamonu.
Suggested visit time: half a day. Best time to visit: summer months.