Nezih Durmazlar / Wikimedia Commons (CC BY-SA 2.0)Trabzon is the main city of Türkiye's north-eastern Black Sea coast, a busy port backed by steep, rain-fed green mountains. Once the capital of the medieval Empire of Trebizond and an end point of a Silk Road branch, it keeps that layered past in monuments like the frescoed Hagia Sophia of Trabzon by the sea and the…
Pinakamagandang oras para bumisita
Ride a dolmuş up to Boztepe in the late afternoon for a glass of tea in a hillside garden as the city and sea light up below.
Mga personalized na pili batay sa iyong mga interes at kung ano ang malapit.
Ang mga tanawin at karanasan na sulit sa oras mo — na may tapat na presyo.
TanawinA dramatic Greek Orthodox monastery built into a cliff face high in the Altındere valley, about 45 km south of the city and reopened after major restoration. Go with a tour or car, allow time for the shuttle and climb, and bring a layer as it is cooler and often misty up there.
KaranasanA serene alpine lake and village ringed by steep forested slopes, roughly 95 km south-east and often called Türkiye's Switzerland. The lakeside is free to wander; come on a weekday and early in the day to beat the tour buses and the afternoon mist.
TanawinA 13th-century Byzantine church near the seafront, famous for its surviving frescoes and carved stonework, now serving as a mosque. Free to enter; dress modestly, remove your shoes, and visit outside prayer times to look around calmly.
TanawinA white hillside mansion set in gardens on Soğuksu hill where Atatürk stayed on visits to the city, now a small museum. A modest ticket applies; the leafy grounds and city views are as much a draw as the period interiors.
The must-try local dishes, sweets and fruits — including the exotic ones you won't find back home.
DishBasak / Wikimedia Commons (CC BY-SA 4.0)A rich Black Sea dish of cornmeal cooked with butter and stretchy local cheese into a molten, fondue-like pan, eaten hot at breakfast with bread. It is the heart of a Trabzon spread-style breakfast and was born as fuel for hard days working the hazelnut and tea slopes.
Eat it straight from the hot pan while the cheese still pulls into strings; it firms up quickly as it cools.
DishCemertem / Wikimedia Commons (CC BY-SA 3.0)Hand-minced grilled beef meatballs from the town of Akçaabat just west of the city, seasoned simply and cooked over charcoal, usually served with onions, salad and bread. They are a regional point of pride and a staple of local grill houses.
Order them fresh off the grill and pair with a plate of white beans (piyaz) as locals do.
DishE4024 / Wikimedia Commons (CC BY-SA 4.0)Black Sea anchovies (hamsi) coated lightly and pan-fried until crisp, served with lemon, greens and cornbread, the defining fish of the region. Hamsi appears in dozens of local dishes and is best in the cooler months when the catch is at its peak.
They are eaten whole and are cheap and filling; a squeeze of lemon and a bite of cornbread is the classic combination.
SweetBasak / Wikimedia Commons (CC0)A Black Sea dessert of thin pastry layered around a smooth custard, baked and finished with a light syrup or sugar, gentler and less sticky than many Turkish sweets. Despite the name it is firmly part of the eastern Black Sea table.
Best fresh from a good pastry shop; a slice with tea is the local way to end a meal.
FruitFir0002 / Wikimedia Commons (CC BY-SA 3.0)The eastern Black Sea coast around Trabzon and neighbouring Giresun and Ordu is the heartland of the world's hazelnut production, and the nuts turn up roasted, in sweets and in chocolate everywhere. Orchards climb the green slopes right down to the sea.
Buy freshly roasted hazelnuts from a local shop as a cheap, keepable snack or gift to take home.
FruitJoe Ravi / Wikimedia Commons (CC BY-SA 3.0)The persimmon is so associated with the region that its common Turkish name literally means 'Trabzon date', a soft, sweet orange fruit sold fresh in autumn and often dried. It is a seasonal local treat rather than an everyday staple.
Try it ripe and soft in autumn; a firmer variety is eaten crisp like an apple, while dried persimmon keeps well as a snack.
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Ang binabayaran ng mga lokal — tingnan ang quote bago magbigay ng cash.
Karaniwang bumababa ang presyo kung malapit na ang petsa — sulit maghintay kung flexible ang iyong plano.
Paano ito gumagana: A driver, often near the airport, the square or tourist spots, does not start the meter and later names a high price, especially for longer runs to Sumela or Uzungöl.
Paano ito iwasan: Insist the meter is used for city trips, or agree a clear fixed price before setting off for out-of-town trips. For sights outside the city, comparing a day tour or a pre-booked car is often cheaper and clearer.
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Tunay na pamasahe, hindi presyo para sa turista.
Trabzon Airport is only a few kilometres east of the centre, so a taxi is quick and should be modestly priced. Use the meter or agree the fare first; cheaper buses and minibuses also serve the airport.
Public buses link the airport with the city centre for a very low fare, a good budget option if you are not in a hurry or heavily laden with luggage.
Shared minibuses also run between the airport and the centre cheaply, stopping on request along the route. Handy with light luggage and small change.
The main way locals move around the city and to nearby towns, running fixed routes very cheaply. Flag one down, pay cash, and call out your stop.
Municipal buses cover the main corridors at a low flat fare. Slower than a minibus on some routes but simple and cheap for longer hops across the city.
Metered taxis are widely available and useful up to Boztepe or with luggage. Confirm the meter is on, and for trips out of town agree a price in advance.
The area around Atatürk Square and down to the seafront is walkable, though hilly in places. Good shoes and a light rain layer make wandering the centre comfortable.
Late spring to early autumn (May to September) is the best window, when the mountains are at their greenest, the highland plateaus open up and Uzungöl and Sumela are easiest to reach. Even then the Black Sea coast is humid and rain can arrive any day, so pack a light waterproof; winter is mild but wet on the coast and snowy in the mountains.
Two to three days is a good fit: a day for the city itself, then day trips to Sumela Monastery and to Uzungöl or a highland plateau. Add more if you want to explore several yaylalar or slow down for the food and tea gardens.
Both are outside the city and easiest reached by a day tour or hired car, as public transport is limited and the roads are mountainous. Shared tours with hotel pickup are common; confirm what is included and whether Sumela's entry ticket is extra.
Late spring to early autumn, from about May to September, when the highlands are green and open and the big sights are easiest to reach. Expect humidity and some rain even in summer, and pack a light waterproof.
No, it is generally good value. Minibuses, tea, kuymak breakfasts and hamsi are cheap, while the main costs are day tours to the outlying sights and taxis. Carrying some cash helps for minibuses and small cafes.
Yes, it is a welcoming and generally safe city with low levels of crime against visitors. The main things to watch are taxis without a meter, unclear fish pricing by weight, and the winding, foggy mountain roads on day trips.