On the flavor terrace.
In Kaşüstü, Yomra (Trabzon), we serve pides whose aroma reaches you straight from the stone oven. From dough to filling, from sujuk sizzle to fresh cheese — the same care in every detail.
The secret of dough:
patience and warmth.
Our dough, opened fresh every day, is kneaded with real butter. Village cheese, fresh minced meat and confit pass through the hands of masters before meeting our stone oven.
- 01Stone Oven
The warmth of wood fire brings out the true flavor of dough.
- 02Local Sourcing
Meat, cheese and sujuk from trusted Trabzon producers.
- 03Paper-Thin Dough
Thin in the middle, crispy at the edges — master standard.
- 04Family Warmth
Family-friendly venue, a meeting point in our spacious lounge.
Kitchen Profile
Yomra Kaşüstü's Stone-Oven Tradition
Enfes Pide — a newly opened Black Sea pide restaurant on Onur Sokak in the Kaşüstü neighborhood of Yomra, Trabzon. Since opening we have held to three values at the core of Trabzon cuisine: daily-rolled dough, stone-oven heat, and locally sourced ingredients.
The Black Sea region's pide culture historically evolved from daily bread ovens. Around Yomra three main forms have become standard: open (yaprak), closed (kapalı) and round (yuvarlak).
- Location
- Yomra Kaşüstü, Trabzon
- Cuisine
- Turkish · Black Sea · Pide
- Cooking
- Traditional Stone Oven
- Dough
- Daily-rolled
- Variety
- 22 pide + lahmacun
- Service
- Takeaway + delivery
- Area
- Kaşüstü · Akoluk · Yalıncak
- Languages
- TR · EN · AR