Planning notes for Rize

Rize is a coastal province in northeastern Turkey, situated between the Black Sea and the Kaçkar Mountains. Historically, the area was settled by Milesian Greeks and later became part of the Kingdom of Pontus, the Roman Empire, and the Byzantine Empire. In 1461, it was incorporated into the Ottoman Empire. The architectural heritage of the region is characterized by stone and timber construction. Traditional houses, such as those in the Fındıklı and Çamlıhemşin districts.

Must-try foods nearby

• Muhlama (Kuymak)
  The quintessential Rize breakfast dish, this is a rich, stretchy fondue-like mixture made from local cornmeal, high-quality butter, and 'kolot' cheese.
• Çayeli Kuru Fasulyesi
  Named after the Çayeli district, this is arguably Turkey's most famous white bean stew.
• Rize Kavurması
  A celebrated meat dish consisting of beef slow-cooked in its own fat and juices. The result is incredibly tender.
• Laz Böreği
  Despite its name (börek usually implies savory), this is a unique dessert. It features layers of thin, buttery phyllo dough filled with a thick.
• Hamsili Pilav
  A visually stunning dish where a mound of aromatic rice (seasoned with herbs, onions, and currants) is completely encased in a 'shell' of fresh Black Sea anchovies.

When to go: The best time to visit Rize is from June to August, when the weather is warmest and relatively drier.

Local tips

• Always accept the first offer of tea (çay) as it is a fundamental sign of local hospitality and rejecting it can be seen as dismissive.
• Dress modestly by covering your shoulders and knees to respect the conservative local culture, especially when visiting rural villages or highland pastures.
• Use your right hand for eating, passing food, or shaking hands, as the left hand is traditionally considered less clean.
• Carry sufficient cash in Turkish Lira, as many small shops and local transport options in the mountainous regions do not accept credit cards.

What travelers are noticing

• Ayder Plateau Eco-Transformation: The completion of a major renovation project featuring a new thermal hotel, underground parking for 1,500 vehicles, and a ban on cars to preserve the natural landscape.
• GastroRize 2026: A city-wide push into gastronomy tourism, highlighting local Black Sea delicacies like Mıhlama and Karalahana Sarması following the nationwide expansion of the Michelin Guide.
• Rize-Artvin Airport Expansion: Increased international connectivity and the rise of 'meaning-making' tourism, with travelers seeking authentic tea plantation stays and high-altitude plateau experiences.

Extra place context

• Lale Lokantası
  A fierce rival to Hüsrev in Çayeli since 1973, Lale Lokantası specializes in the 'Big Three' of Rize cuisine: Kavurma, Kuru Fasulye, and Sütlaç.
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