Dishes you should try in Zonguldak: Zonguldak Zılbıt Yemeği, Zonguldak Malay Yemeği, Devrek Beyaz Baklavası (Devrek white baklava) and Devrek Cevizli Kömeci (walnut-filled kömeci). This guide also covers the local products to buy and what Zonguldak is famous for.
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A regional dish with a registered geographical indication.
A regional dish with a registered geographical indication.
Baklava with a registered geographical indication.
A pastry with a registered geographical indication.
Yoghurt registered with a geographical indication (designation of origin).
Thin-crusted, generously topped Zonguldak pide, baked in a stone oven. It is the best-known dish in the region, served with minced meat and cheese.
The emblematic fish of the Black Sea, hamsi is prepared in many ways, including fried, steamed and as pilaf. It is at its tastiest from November to March.
Bread made from cornmeal, an indispensable part of everyday meals in Zonguldak.
Fresh anchovies fried in cornmeal, the most loved dish of the winter months. It is served with cornbread. Anchovy festivals reflect the local people's passion for this fish.
Thin-crusted pide with plenty of toppings, baked in a stone oven. Prepared from recipes passed down through generations, it is an important part of the local food culture.
Pide with a thin dough and plenty of fillings, baked in a stone oven. It is also widely eaten in Çaycuma.
Fresh anchovies fried in maize flour, the most loved dish of the winter months. Prepared using recipes passed down through generations, this dish is an important part of the local food culture.
Thin-crusted, generously topped pide, baked in a stone oven. It is the best-known dish of Devrek.
Fresh anchovies fried in cornmeal, the most loved dish of the winter months. Prepared using recipes passed down through the generations, this dish is an important part of the region's culinary culture. Anchovies caught in the cold waters of the Black Sea reach their finest flavour in the winter months.
Walnut pasta is one of the most popular home-cooked dishes and is widely made in the district of Devrek.
Thin-crusted, generously topped Ereğli pide, baked in a stone oven. It is the best-known dish in the region, served with minced meat and cheese.
Fresh anchovies fried in cornmeal, the most loved dish of the winter months. It is served with cornbread. There are dozens of different recipes, including hamsi pilavı (anchovy pilaf), hamsi tava and hamsi kuşu (anchovy bird).
Thin-crusted, generously topped pide, baked in a stone oven. It is also widely eaten in Gökçebey.
Fresh anchovies fried in cornmeal, the most loved dish of the winter months. Prepared using recipes passed down through the generations, this dish is an important part of the region's culinary culture. Coating in cornmeal and frying in a pan is the most common cooking method.
Hamsi, the indispensable fish of the Black Sea, is coated in cornmeal and fried in a pan. Hamsi tava, served fresh in fish restaurants in Kilimli, is the most loved dish of the winter months.
A traditional Black Sea soup made with cornmeal and butter, never missing from Kilimli tables on cold winter days. It is served with cornbread.
A local dish of kale leaves wrapped around a mixture of rice and minced meat, one of the cornerstones of Kilimli cuisine. It is served with butter.
A general dish, featured in hotels and restaurants on the Göbü and Türkali seafronts; there is no specific recipe.
Thin-dough, generously filled Zonguldak pide is prepared in Kozlu's bakeries in stone ovens. With minced meat, kaşar cheese and egg varieties, it is the district's most popular flavour.
A regional dish prepared by baking fresh anchovies with rice in the oven, reflecting Kozlu's fishing culture on the table. It is the most preferred fish dish during the winter months.
A soup made with kale, cornmeal and dried beans, Karalahana çorbası is an essential of Kozlu's winter tables. It is served with butter and red pepper.
The century-old tradition of hard-coal mining and the Mining Museum.
Walking-stick carving in Devrek.
The ports of Zonguldak, Ereğli and Filyos in Black Sea trade.
Zonguldak is known for 5 local dishes, above all Zonguldak Zılbıt Yemeği, Zonguldak Malay Yemeği, Devrek Beyaz Baklavası (Devrek white baklava) and Devrek Cevizli Kömeci (walnut-filled kömeci). A regional dish with a registered geographical indication.
Zonguldak is known for Zonguldak Zılbıt Yemeği, Karadeniz Ereğli Osmanlı Çileği (Karadeniz Ereğli Ottoman strawberry) and Mining culture. Its best-known sights include Gökgöl Cave and Karadeniz Ereğli.
Local products and souvenirs to buy in Zonguldak include Karadeniz Ereğli Osmanlı Çileği (Karadeniz Ereğli Ottoman strawberry), Devrek Bastonu (Devrek walking stick), Devrek Kireni (Devrek kiren) and Elpek Bezi (Elpek cloth).