Dishes you should try in Beşikdüzü: Kuymak (cornmeal and cheese dish), Hamsi Ekmeği (anchovy cornbread) and Trabzon ekmeği (Trabzon bread). This guide also covers the local products to buy and what Beşikdüzü is famous for.
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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.
These dishes are known throughout Trabzon province; see the provincial food guide for details.
Köfte (meatballs) with a registered geographical indication.
Rice pudding with a registered geographical indication.
Kuymak (muhlama) with a registered geographical indication.
Bread with a registered geographical indication.
Pide with a registered geographical indication.
Keşan with a registered geographical indication.
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.
Beşikdüzü is known for 3 local dishes, above all Kuymak (cornmeal and cheese dish), Hamsi Ekmeği (anchovy cornbread) and Trabzon ekmeği (Trabzon bread). Kuymak, prepared by stirring cornmeal and Trabzon cheese together in butter, is an essential flavour of Beşikdüzü's breakfast tables.
Beşikdüzü is known for Kuymak (cornmeal and cheese dish), Hazelnuts and Black Sea Plateau Culture. Its best-known sights include Beşikdüzü Seafront and Beşikdüzü Plateaus.
Local products and souvenirs to buy in Beşikdüzü include Hazelnuts.