Beşikdüzü Seafront
A strip of coastline stretching along the Black Sea shore, with fishing shelters and tea gardens, a resting place for local people. The walking routes along the seafront allow exercise with sea views.
View on map3 places to visit in the Beşikdüzü district of Trabzon: Beşikdüzü Seafront, Beşikdüzü Plateaus and Hodala Chapels. Plan your trip to Beşikdüzü with local food, practical tips and transport information.
Beşikdüzü is a district of Trabzon province. Until the 1930s it was known as Şarlı. The district covers an area of 84 km², and the average altitude of the district centre is 10 metres above sea level.
Beşikdüzü, an ancient settlement, was mentioned in the 1st century AD by Pliny the Elder as a port called Liviopolis. In the Ottoman tax registers it is recorded as Livopoli, and Evliya Çelebi recorded it as a subprefecture under the name Popoli. The settlement known as Şarlı in the Ottoman period took the name Beşikdüzü in the early years of the Republic, after Beşikdağı Hill, at whose foot it lies. Beşikdüzü became a district through a law published in the Official Gazette no. 19507 dated 4 July 1987.
Beşikdüzü, an ancient settlement, was mentioned by Pliny in the 1st century AD as a port called Liviopolis. Beşikdüzü was founded in 1834 by an imperial decree. It became a district through law no. 3797, dated 4 July 1987.
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A strip of coastline stretching along the Black Sea shore, with fishing shelters and tea gardens, a resting place for local people. The walking routes along the seafront allow exercise with sea views.
View on mapHigh plateaus in the south of the district, preferred for hiking and camping in summer for their cool climate and wide meadows.
View on mapChapels in the Hodala area, in today's Bayırköy neighbourhood. According to the municipality's history, these chapels give an idea of the history of the area.
View on mapWhile you are in Beşikdüzü, you can also see the highlights of Trabzon province. These places are in other districts; Beşikdüzü is about 75 km from the provincial centre.
Kuymak, prepared by stirring cornmeal and Trabzon cheese together in butter, is an essential flavour of Beşikdüzü's breakfast tables.
A local delicacy made by placing anchovies on cornbread dough and baking it in the oven. It is one of the most frequently eaten dishes in the winter months.
A bread baked in stone ovens and produced across the province. It is said to be most produced in Beşikdüzü.
The people of Beşikdüzü migrate to the plateaus in the summer months and keep up traditional plateau life. Horon displays and entertainment accompanied by the kemençe are important parts of cultural life.
The economy of Beşikdüzü is based on hazelnut production and fishing. Tea cultivation is also an important source of income. Small-scale trade is carried out in the district.
Beşikdüzü is 75 km from Trabzon city centre. It lies on the Trabzon–Giresun road. It is 85 km from Trabzon Airport.
The 3 highlights of Beşikdüzü are Beşikdüzü Seafront, Beşikdüzü Plateaus and Hodala Chapels.
Kuymak, Hamsi Ekmeği and Trabzon ekmeği are the standout flavours at Beşikdüzü's tables.
Beşikdüzü is known for its Hazelnuts and its Black Sea Plateau Culture. Hazelnuts grown on the slopes of Beşikdüzü are the basic agricultural product of the district's economy.
Beşikdüzü is 75 km from Trabzon city centre. It lies on the Trabzon–Giresun road. It is 85 km from Trabzon Airport.
Suggested visit length: 1 day. Best time to visit: summer months (June–September).