Ayder Plateau

Ayder Yaylası

A stunning high-altitude meadow surrounded by dense forests and Alpine scenery, dotted with traditional wooden houses and natural hot springs. Perfect for hiking, camping, and experiencing untouched Pontic mountain wilderness.

Things to do

• Hiking to Sisdağ Waterfall — Trek through alpine meadows and dense forest to reach a stunning cascading waterfall fed by mountain springs, approximately 2 hours round trip from the plateau center.
• Visit Ayder Hot Springs (Kaplicalar) — Soak in natural thermal pools heated by geothermal activity, located near the main village area with both open-air and indoor bathing facilities.
• Camping and overnight stays — Set up tents or stay in traditional wooden bungalows dotting the plateau to experience the pristine mountain environment under starlit skies.
• Mountain biking through forest trails — Ride challenging terrain through Pontic mountain forests with panoramic views of the surrounding peaks and valleys.
• Visit Çamlıhemşin village base — Explore the traditional Laz culture and architecture in the valley settlement below, featuring authentic wooden houses and local markets.
• Wildflower photography in season — Capture alpine meadow flora during spring and early summer when the plateau erupts in colorful alpine flowers and endemic species.
• Fishing in mountain streams — Try fly-fishing in the cold, clear mountain streams running through the plateau for native trout species.

Food to try

• Karalahana Çorbası — A hearty black cabbage soup traditionally prepared with beans and served hot, perfect for warming up after mountain activities.
• Mıhlama (Cornmeal Dish) — A creamy, savory porridge made from cornmeal mixed with cheese and butter, a staple comfort food of the Pontic Mountains region.
• Fresh Trout from Mountain Streams — Grilled or pan-fried local freshwater trout caught from the plateau's pristine streams, served simply with lemon and herbs.
• Hamsi (Anchovy) Pilaf — Although from the Black Sea coast, this anchovy and rice dish is commonly served in plateau restaurants and represents regional cuisine.
• Homemade Herbal Teas — Local guides and guesthouses serve teas brewed from alpine herbs, wild mint, and medicinal plants harvested from the plateau itself.
• Muhlama with Lor Cheese — A variation featuring fresh lor (whey cheese) folded into warm cornmeal, eaten as breakfast or light supper in traditional wooden houses.

Local customs & good to know

• Respect seasonal closures — Heavy snow blocks access from November through April, so plan visits during May to October when roads are passable and facilities fully operational.
• Embrace guesthouse hospitality — Local families running pansiyons (guesthouses) expect social interaction and often invite guests to share meals; accepting these invitations is considered respectful and enriching.
• Dress warmly year-round — Even in summer, temperatures drop significantly at 1,500+ meters elevation, and afternoon mountain weather changes rapidly, so layers and rain gear are essential.
• Support local conservation efforts — The plateau is ecologically sensitive; stick to marked trails, camp only in designated areas, and respect the traditional practices locals use to maintain this wilderness environment.