Trabzon has a rich cuisine consisting of various delicious tastes enriched by different cultures for thousands of years. Trabzon cuisine, which is among most popular cuisines around the world, is considered as the kingdom of anchovy and butter leading travelers to change their routes to visit the region. There are 40 different dishes made of anchovy in Trabzon cuisine in addition to hundreds of dishes cooked with corn, kale, green beans and hazelnut very well-known all around Türkiye. Trabzon cuisine drawd heavy attention of tourists in the city.

We can name geographically marked products including Sürmene pita, Akçaabat meatball and Hamsiköy rice pudding as well as fried anchovies and pilaf with anchovies, nettle soup, kaygana, kuymak, kale soup and stuffed kale among Trabzon’s most known regional food. Vakfıkebir bread and Tonya butter which are also geographically marked products, are among most preferred products by tourists.

Tea is one of the first things that comes to mind when we mention the Black Sea Region and Trabzon; tea farming is done mostly in eastern Trabzon. Deep blue Black Sea lying before heavenly view of Trabzon and delight of tea in copper tea urn are irreplaceable joys of the people of Trabzon.

Corn Bread
Hamsi Pilav
Kale Soup
Pan Fried Anchovy
Trabzon Bread