Things To Do
in Cide

Hamsi are a Black Sea staple—served fried, grilled, in pilaf or as a crust on breads. In Cide you’ll find freshly fried hamsi in seaside lokantas, especially in winter months.

Must-Try!

A dense, rustic cornbread often accompanying soups and stews; widely available in local bakeries and village homes.

Thin flatbread stuffed with spinach, cheese or minced meat and cooked on a sac; common at markets and roadside eateries.

Local catches—sea bream, bonito and seasonal varieties—grilled simply with olive oil and lemon at fish restaurants along the coast.

Weekly market where locals sell fresh produce, cheeses, honey, olives, and pastries; a good place to try local corn bread, gözleme and seasonal fruit.

Small stalls near the harbor selling grilled corn, fish sandwiches and tea—perfect for a quick, affordable bite while watching activity on the water.

Dress modestly, especially in villages and when visiting mosques—women may be expected to cover shoulders and knees; headscarves are not mandatory for tourists but observe local norms.

A warm verbal greeting (Merhaba) and a handshake are common; hosts are hospitable—accept offered tea if invited and remove shoes when entering private homes if requested.

Respect prayer times and mosque etiquette—do not enter during prayers unless invited, and speak quietly near religious sites.

Ask permission before photographing people, especially elders and women in rural areas; locals often appreciate the courtesy.

Tipping is appreciated but not mandatory—leave 5–10% at sit‑down restaurants if service is good. For small services (tea, small taxi rides) rounding up or leaving a few lira is fine.

Turkish Lira (TRY) is the local currency; cash is widely used in small shops and markets while credit/debit cards are accepted in most restaurants and larger businesses. Carry some cash for buses, small stalls and rural purchases.

Warm, humid and the busiest season for visitors—sea swimming, boating and outdoor dining are at their best. Expect more services and seasonal cafés open; pack light clothes, a light rain jacket and insect repellent for pine forests.

Mild temperatures and fewer tourists; good time for hiking and photography as foliage changes and the sea is calmer. Some seasonal businesses may start to close toward late autumn.

Cool to cold, wet and occasionally snowy—anchovy season is in winter and offers culinary attractions, but many seaside facilities are quieter. Bring warm, waterproof clothing and be cautious on icy coastal roads.

Flowering hillsides and fresh greenery make spring ideal for hiking and nature walks; temperatures are pleasant though evenings can still be chilly. Local markets bustle with seasonal produce.

Regional airport serving Kastamonu Province with domestic flights—around a 1.5–2 hour drive from Cide depending on route; hire a taxi or use intercity buses to reach Cide.

Smaller regional airport north of Cide with limited domestic flights; drive time is roughly 1.5–2.5 hours depending on coastal roads and traffic.

Another regional option along the western Black Sea coast; transfer by road to Cide can take several hours—useful if combining visits along the coast.

Major international gateways with frequent flights to regional Turkish airports; from Istanbul you can take a domestic flight to Kastamonu or Sinop and then a road transfer to Cide.