Doğanyurt Coast
The Doğanyurt coast on the Black Sea shore, with its natural sandy beach and calm atmosphere, is popular in the summer months.
View on map2 places to visit in the Doğanyurt district of Kastamonu: Doğanyurt Coast and Doğanyurt Forests. Plan your trip to Doğanyurt with local food, practical tips and transport information.
Doğanyurt is a district of Kastamonu province in the Black Sea Region. Set on the coast of the West Black Sea Region, its terrain is mountainous and rugged. It is bordered by the Black Sea to the north, Cide to the west, İnebolu to the east, and Şenpazar, Azdavay and Küre to the south.
Before the Republic, a subdistrict (bucak) administration was established in 1846 under the name ‘Hoşalay’, and in the same year a guard post administration was set up to fight pirates arriving by sea. The district was created by law on 9 May 1990 and gained full district status on 1 September 1990.
Temperatures drop to 5°C in the winter months and reach around 30°C in summer. The inland areas lie above 1,000 metres, so a great deal of snow falls in winter.
Working life rests on agriculture and forestry. Hazelnuts, walnuts and chestnuts are commonly grown. Beekeeping is practised on a small scale, and chestnut honey is famous. Fishing is carried out along the coast.
After the subdistrict administration came the guard post system, set up to fight pirates. Doğanyurt, a subdistrict of İnebolu, became a district in 1990.
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The Doğanyurt coast on the Black Sea shore, with its natural sandy beach and calm atmosphere, is popular in the summer months.
View on mapThe forests around the district are suitable areas for nature walks. This natural area reflects the region's ecological diversity and attracts nature lovers.
View on mapWhile you are in Doğanyurt, you can also see the highlights of Kastamonu province. These places are in other districts.
Fresh Black Sea anchovies, fried in a pan and served. This dish holds an important place on local tables and is prepared using traditional recipes. Coating them in cornmeal before frying in a pan is the most common method.
Thin-dough minced-meat pide baked in a stone oven. Passed down through generations, this dish is part of the region's culinary culture. An essential of iftar tables during Ramadan, it is prepared in special bakeries.
Chestnut honey, produced by the small-scale beekeeping of Doğanyurt. Chestnut honey is famous here.
Doğanyurt is a small district on the Black Sea coast that keeps its fishing culture alive.
Doğanyurt's economy rests on fishing and hazelnut cultivation. Agriculture, livestock farming and small-scale trade are also among the district's livelihoods.
Doğanyurt is 140 km from Kastamonu. Minibus services run from Kastamonu.
The top 2 places in Doğanyurt: Doğanyurt Coast and Doğanyurt Forests.
Karadeniz Hamsisi, Pide and Kestane balı are the standout foods on Doğanyurt tables.
Doğanyurt is known for Doğanyurt Hazelnuts and its Black Sea coastal culture. The hazelnuts grown around the district are an important agricultural product.
Doğanyurt is 140 km from Kastamonu. Minibus services run from Kastamonu.
Suggested visit: half a day. Best time to visit: summer months.