The Black Sea corporate regional cuisine trip is a gastronomy programme based in Samsun that introduces the staple dishes of the Black Sea table through local eateries, bakeries and markets. It is planned as a full day or with an overnight stay, depending on the team's request. The programme is prepared in the economy segment for SME and corporate teams of 10-80 who want to round off regional meetings with a local meal.

What is in the programme?

Black Sea cuisine is shaped by the produce of the narrow coastal strip between the mountains and the sea: maize, black kale, hazelnuts, butter and anchovies are the basic ingredients of this table. In Samsun specifically, the agricultural wealth of the Bafra and Terme plains stands out. At the heart of the programme are local flavours such as Bafra pide, known for its thin dough and long shape, Bafra nokul pastry, and Samsun's regional soups and tirit dishes.

To these are added well-known dishes from across the Black Sea, such as black kale soup, cornbread, anchovy pilaf and kuymak. The route is supported by a visit to a local market or bakery, where the origin and preparation of the produce are explained on site; the exact stops are confirmed according to the date and group size.

Highlights

• Pastries unique to Samsun, such as Bafra pide and nokul
• The logic of the Black Sea table through black kale, cornmeal and anchovies
• A close look at production during a visit to a local market or bakery
• An economical tasting format that can be adapted to large groups

Who Is It For?

It suits SME and corporate teams of 10-80, and appeals to organisations that want to complement regional office gatherings or dealer meetings with a local food experience. Physical effort is light; the programme mostly takes place at the table, with short transfers within the city.

Planning Notes

• Anchovy season runs through the winter months; for an anchovy-focused menu, the programme can be scheduled between late autumn and February.
• The Black Sea climate is rainy; raincoats and indoor alternatives are built into the programme from the outset.
• The services, transport and meals included in the package are confirmed at the proposal stage.
• As the dishes rely heavily on butter and dairy, dietary requirements should be notified in advance.