What are you in the mood for in Trabzon?
Tell us what you are craving and we will do the rest. The suggestions shift as you choose, and each one says why it appeared and what balances it at the table.
Pick a craving (You can choose more than one.)
Dietary preference
3 suggestions
A classic of the coastal streets, stuffed mussels filled with rice are typically enjoyed with lemon; they are closely associated with the stalls of Izmir and Istanbul.
Why this: Sour → with lemon · Salty → seafood · Spiced → spiced · Light → light
Table balance
- Alongside
- Plain rice or fresh bread rounds the acidity and steadies the plate. Arugula, lemon and thin-sliced onion; fish needs no heavy sauce beside it.
- Afterwards
- After a spice-forward plate, a plain herbal infusion clears the palate. After a light main there is room for a syrupy dessert in this meal.
A table dish made with fine bulgur mixed with tomato paste, sourness, and greens; it should not be considered as small as a salad.
Why this: Sour → sour · Salty → with tomato paste · Spiced → with herbs · Light → light
Table balance
- Alongside
- Plain rice or fresh bread rounds the acidity and steadies the plate.
- Afterwards
- After a light main there is room for a syrupy dessert in this meal.
- Easy to miss
- On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
A meatless kebab made from legumes and grains, typically eaten by hand with lettuce leaves.
Why this: Sour → with lemon · Salty → with tomato paste · Spiced → with tomato paste · Light → light
Table balance
- Alongside
- Plain rice or fresh bread rounds the acidity and steadies the plate.
- Afterwards
- After a light main there is room for a syrupy dessert in this meal.
- Easy to miss
- On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.