Dishes you should try in Trabzon: Akçaabat Köftesi (Akçaabat meatballs), Hamsiköy Sütlacı (Hamsiköy rice pudding), Trabzon Kuymağı (Trabzon cornmeal and cheese fondue) and Vakfıkebir Ekmeği (Vakfıkebir bread). This guide also covers the local products to buy and what Trabzon is famous for.
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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.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an essential breakfast dish on Akçaabat's tables.
Fresh anchovies fried in cornmeal, the most loved dish in Akçaabat during the winter months. It is served with cornbread and pickles.
Fresh anchovies baked with rice pilaf. It is the most loved winter dish in Araklı.
Made by stirring cornmeal and Trabzon cheese together in butter. It is an indispensable part of breakfast tables in Araklı.
A soup made from bread dough, flavoured with mint and garlic, with yoghurt poured over it.
Made by adding water to melted butter in a pan and bringing it to the boil.
Made by mixing corn bread with melted butter and aged cheese.
Made from kavut flour and served with syrup poured over it.
A dish of meat and white squash cooked together.
A dish made from finely chopped black cabbage.
Kuymak, made by cooking cornmeal and Trabzon cheese mixed in butter, is an essential part of Arsin's breakfast tables.
Fresh anchovies fried in cornmeal, the most loved dish in the winter months. It is served with cornbread.
A geographically protected product that is named in the gastronomy tourism project promoting Trabzon's geographically protected flavours.
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.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an essential breakfast dish on Çarşıbaşı's tables.
Fresh anchovies fried in cornmeal, the most loved dish during the winter months. It is served with cornbread. Anchovies caught in the cold waters of the Black Sea reach their most delicious state in winter.
This bread, baked in a stone oven and famous for staying fresh for a long time, is also produced in large quantities in Çarşıbaşı.
Kuymak, made by stirring cornmeal and Trabzon cheese in butter as they cook, is an indispensable flavour of Çaykara's plateau breakfasts.
Trout raised in Uzungöl and the streams around it, served grilled or fried in a pan. Freshly caught fish offers a gastronomic experience specific to the region.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an essential breakfast dish on Dernekpazarı's tables.
A local dish made by wrapping kale leaves around rice and minced meat and cooking them, served with butter.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an essential breakfast dish on Düzköy's tables.
Prepared with kale, cornmeal and beans, this soup is one of the most characteristic dishes of Black Sea cuisine.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an essential breakfast dish on Hayrat's tables.
A traditional bread made from cornmeal, an essential part of everyday meals in Hayrat. It is eaten together with kuymak and butter.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an essential breakfast dish on Köprübaşı's tables.
A local dish made by wrapping kale leaves around rice and minced meat and cooking them, served with butter. The meeting of kale and cornmeal creates one of the most characteristic flavours of Black Sea cuisine.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an indispensable flavour of Maçka's plateau breakfasts.
Prepared with collard greens, cornmeal and beans, this soup is one of the most characteristic dishes of Black Sea cuisine. Collard greens paired with cornmeal create the most distinctive flavour of Black Sea cooking.
Prepared by stirring cornmeal and Trabzon cheese together in butter, kuymak is an essential dish of Of's highland breakfasts.
Of pide is prepared in a closed, boat-shaped form, with minced meat and cheese varieties, and is baked and served from a stone oven.
Prepared closed and boat-shaped, Trabzon pide is the best-known flavour of Black Sea cuisine, in minced meat, cheese and egg varieties. It is baked in a stone oven and served with butter.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an indispensable dish on Black Sea breakfast tables.
Trabzon's emblematic fish, the hamsi, is prepared in dozens of different ways: fried, steamed, with rice or with bread. It is at its most delicious from November to March.
A local dish made by wrapping kale leaves around rice and minced meat and cooking them. It is served with Trabzon butter.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an indispensable dish on Sürmene's breakfast tables.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an indispensable dish on Şalpazarı's breakfast tables.
Prepared with collard greens, cornmeal and beans, this soup is one of the most characteristic dishes of Black Sea cuisine. Warming on cold winter days, it is the local comfort food.
Tonya butter, made from the milk of cows grazing on the highland pastures using traditional methods, is a geographically protected product and one of the most famous butters in Türkiye.
Kuymak, made by cooking cornmeal and Trabzon cheese mixed in Tonya butter, is Tonya's most famous dish.
Vakfıkebir Külek Cheese was registered as a protected geographical indication on 25 May 2021 (TÜRKPATENT registration no. 764). Product group: cheeses. Registered by: Vakfıkebir Municipality.
Made by stirring cornmeal and Trabzon cheese into melted butter and cooking them together, kuymak is an indispensable dish on Vakfıkebir's breakfast tables.
Kuymak, made by stirring maize flour and Trabzon cheese into butter and cooking them, is an essential breakfast dish on Yomra tables.
Fresh anchovies fried in maize flour, the most loved flavour of the winter months. Served with maize bread. Coating them with maize flour and frying them in a pan is the most common cooking method.
An apple variety that bears the name of the district; it is said not to grow outside the district. It has received a geographical indication registration from the Turkish Patent and Trademark Office.
A folk dance of the Eastern Black Sea, for which Akçaabat is also known.
The summer migration to the highland pastures of Çaykara, Maçka and Tonya.
Hagia Sophia and the monasteries.
Trabzon is known for 6 local dishes, above all Akçaabat Köftesi (Akçaabat meatballs), Hamsiköy Sütlacı (Hamsiköy rice pudding), Trabzon Kuymağı (Trabzon cornmeal and cheese fondue) and Vakfıkebir Ekmeği (Vakfıkebir bread). Köfte (meatballs) with a registered geographical indication.
Trabzon is known for Akçaabat Köftesi (Akçaabat meatballs), Tonya Tereyağı (Tonya butter) and Horon. Its best-known sights include Sumela Monastery and Uzungöl.
Local products and souvenirs to buy in Trabzon include Tonya Tereyağı (Tonya butter), Vakfıkebir Külek Peyniri (Vakfıkebir barrel cheese), Yomra Elması (Yomra apples) and Arsin Foşa Fındığı (Arsin Foşa hazelnuts).