Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
One of the most important elements of Cumayeri culinary culture is the use of hazelnuts, the region's main source of income, in desserts. Traditionally prepared by hand in homes during holidays and special occasions, this baklava is enriched with hazelnut kernels obtained from local producers.
It is possible to taste this delicacy, known for its lightness and crispness, in the local marketplaces of the district or in the facilities by the river; you can check the Harita section for location details. This unique dessert holds an important place in the gastronomy tourism of Düzce.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
Related places around here
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Food
3
Food
Melenguccegi Dessert
It is a registered local dessert made for centuries in Cumayeri and its surroundings, carried from Central Asia to the present day. It is one of the most exclusive examples of Düzce cuisine with its harmony of pastry and syrup.
Food
Cumayeri Corn Soup
It is a nutritious soup specific to the rural kitchen of Cumayeri , prepared with dried corn kernels and kidney beans. It is indispensable for tables across Düzce , especially during winter months.
Food
Local Collard Green Rolls
It is a delicious type of stuffed roll made with collard green leaves grown on the steep slopes and gardens of the Cumayeri district. It is one of the best examples showing the Black Sea cultural influences of the Düzce region in the kitchen.