Trabzon’s restaurant scene is oriented toward the local population - business lunches, family dinners, and the Black Sea food tradition - rather than tourist infrastructure. This makes it more honest and better value than the southern resort cities. The lokantas in the market area serve the city’s working population; the fish restaurants on the seafront serve the evening crowd; the Akçaabat köfte houses are a specific destination.
For what to order, see food to try in Trabzon.
Black Sea fish restaurants
The restaurants on or near Trabzon’s seafront and harbour area serve fresh Black Sea fish - hamsi in season (October–February), plus the standard range of Black Sea species (istavrit, uskumru, barbunya).
What to order in season: Ask what came in today. In October–February, the fresh hamsi should dominate - hamsi pilavı, tava hamsi, hamsi in various preparations.
Price: ₺250–450/person for a full fish dinner.
Lokantas - mıhlama and Black Sea daily dishes
The lokantas in the market area and the backstreets serve the complete Black Sea menu - mıhlama, hamsi preparations, corn-based dishes, soups, stews. Pre-cooked daily menus at fixed prices.
Price: ₺120–200 for a full meal. The most authentic and cheapest eating in Trabzon.
Best time: Lunch (noon–2pm) for the freshest food and full selection.
Uzungöl trout restaurants
The restaurants lining the Uzungöl lakeside serve fresh trout (alabalık) from the cold mountain streams - a simple preparation (grilled or baked whole, with lemon) that shows the quality of the mountain water. ₺120–180 per fish.
Setting: Tables at the lake edge; mountain views. More atmospheric than the standard Trabzon restaurant.
Note: The Uzungöl restaurant market has expanded significantly for Arab tourism; quality varies. Look for smaller establishments used by Turkish visitors rather than the large hotels with buffets.
Akçaabat köfte (district speciality)
The Akçaabat district (15km west) has several restaurants specifically known for Akçaabat köftesi - the local meatball preparation (beef only, grilled over charcoal, no egg or breadcrumb).
Transport: Dolmuş from Trabzon (₺15–20, 20 minutes).
Price: ₺150–250/person.
Price comparison
| Type | Location | Price/person |
|---|---|---|
| Lokanta | Market area | ₺120–200 |
| Fish restaurant | Seafront | ₺250–450 |
| Uzungöl trout | Uzungöl village | ₺150–280 |
| Akçaabat köfte | Akçaabat | ₺150–250 |
Named restaurant picks
Trabzon city centre:
- Fevziye Restaurant (near the bazaar, İskenderpaşa Mahallesi) — The longest-running lokanta in central Trabzon, serving mıhlama, Black Sea fish, and the full daily menu to a local clientele. Open for lunch and dinner. The mıhlama here arrives at the table still bubbling in its copper pan. ₺150–250/person.
- Boztepe Restaurant (on the hill above the city, 5km from the centre by taxi) — A restaurant with a panoramic viewing terrace over the city and the Black Sea. The food is standard Turkish; the view is outstanding. Worth the trip for a clear-day lunch. Taxi: ₺80–120.
Uzungöl:
- Small trout restaurants lining the lake’s southern edge; most have roughly equivalent menus. Look for guesthouses with their own stream-fed trout pens — the fish is caught to order. The restaurant at the far end of the lake (past the main cluster) has fewer tourist groups and quieter tables. ₺120–180 per fish, including bread and salad.
Akçaabat:
- The köfte houses on Akçaabat’s main street are clustered within 200 metres of each other. Akçaabat Köftecisi (several shops with this name or similar) serve the district’s signature preparation — beef only, charcoal grilled, no filler. ₺150–250/person with rice and salad.
Black Sea breakfast culture
The Black Sea breakfast in Trabzon deserves specific mention. The traditional spread includes: mısır ekmeği (cornbread), kolot cheese, tereyağı (butter), pekmez (grape molasses with kaymak), eggs, and a pot of the local tea. Several hilltop çay bahçesi (tea gardens) above the city serve this breakfast with plantation views from 07:30.
Price: ₺150–250/person for the full breakfast spread.
Seasonal hamsi calendar
Hamsi season runs roughly October through February, with peak catch in November–December. The best hamsi eating in Trabzon happens in November: the fish are at their fattiest, the restaurants serve hamsi in multiple preparations (tava, pilav, buğulama, kavurma), and the city’s food culture is most visible. July and August visitors miss the defining fish.
For food context and specific dishes to order, see food to try in Trabzon. For accommodation in Uzungöl or Akçaabat area, see where to stay in Trabzon.
Search hotels in Trabzon on Booking.com
Make the most of the food scene: Book a food tour of Trabzon to sample the standout local spots with a guide who knows where residents actually eat. An eSIM for Turkey keeps you connected for navigating neighbourhoods and checking restaurant hours on the go.