Turquie

Que manger : Trabzon

Trabzon’s cuisine blends Black‑Sea staples with Ottoman influences, offering hearty stews, fresh fish and abundant hazelnuts. The city’s markets and narrow streets are filled with aromas of grilled anchovies and cheese‑laden breads.

Plats locaux à goûter

Hamsi

Crispy whole anchovies, usually fried and served as a snack or lunch, especially in summer.

Kuymak

A thick, buttery cheese and corn‑flour dish eaten hot for breakfast or as a side.

Trabzon Pide

Boat‑shaped flatbread topped with cheese and egg, sold in bakeries and street stalls.

Mıhlama

Similar to kuymak, often enjoyed in mountain villages for breakfast.

Vakfikebir Ekmeği

Large stone‑oven sourdough loaf, sliced for sandwiches or served with cheese.

Hazelnut Lokum

Sweet confection made with locally grown hazelnuts, found in confectionery shops.

Çiğ Köfte

Spicy bulgur‑based balls, usually vegetarian, sold in street kiosks for a quick bite.

Ayran

Cold, salty yogurt drink served with meals throughout the day.

Où manger

1
Uzun Sokak
A bustling lane off Meydan with cheap pide, kebabs and dessert stalls.
2
Eba Market
A covered market where you can sample fresh fish, hamsi and local breads.
3
Meydan Bazaar
Historic bazaar quarter offering a mix of street food, tea houses and nut vendors.

Conseils pour manger au restaurant

Lunch is typically served between 12:00‑14:00; many eateries close for a siesta after.
Laissez un petit pourboire (5‑10 %) si le service n’est pas compris ; le paiement en espèces est préféré.
For popular fish stalls, arrive early or be prepared to wait, especially in summer.