Located on the Black Sea coast at the eastern edge of Giresun, Eynesil borders Trabzon to the east and Görele to the west, and was granted district status by Law No. 7033 dated April 1, 1960. According to 2024 ADNKS data, its population is 12,678 (6,109 males, 6,569 females). The district's name, derived from İyinesil, was formed by the Turks who settled in the region and called it "İnesi Bey." Its economy is based on hazelnut and tea cultivation on the narrow coastal plains, and its wide beaches attract visitors in the summer months.
Eynesil ( Source: Eynesil Municipality )
History
The earliest known traces of settlement in the Eynesil region date back to the 2nd millennium BC. The region lay within the northern borders of the Hittite Empire and was a valuable point of intersection for trade and cultural routes extending from the interior of Asia to the Black Sea. With the decline of Hittite rule in the 13th–12th centuries BC, the region fell under the influence of the Phrygian Confederation and subsequently of new Anatolian communities such as the Cimmerians and Mushki. In the 8th–7th centuries BC, as part of the Greek colonization movement, which began on the western shores of the Black Sea and extended eastward, merchants and maritime communities from Miletus established permanent settlements in the ports of Giresun and Trabzon. They used the corridor from the Harşit Valley to Eynesil to open trade routes to the interior. Along this route, Greek colonies, which had the opportunity to interact with local cities, brought a Mediterranean influence to the region, both culturally and economically.
Incorporated into the Persian Empire's satrapy system in the 6th century BC, the Black Sea region, including Eynesil, was opened to Persian rule. The Roman Empire's full domination of Anatolia in the 1st century BC separated the region from the Pontic Kingdom and brought it directly under Roman provincial rule. Roman-era roads descended from the Harşit River valley to Eynesil, and small local defensive forts and watchtowers were established. After the empire's division into two, Byzantine rule continued uninterrupted; the preservation of Eynesil as a strategic point for coastal defense ensured that the coastal corridors to the southeast remained under Roman rule.
The Empire of Trebizond, established in the Byzantine interior following the Fourth Crusade's occupation of Constantinople in 1204, ruled for approximately 250 years, a period unaffected by Western Anatolia. During this period, Eynesil was equipped with small fortresses, city walls, and watchtowers as part of the empire's northeastern defensive line. In the 13th and 14th centuries, the Chepni, a branch of the Oghuz Turkmens, spread inland from the Black Sea coast and settled around Eynesil. This migration, which included the faith communities of Hacı Bektaş Veli, left a lasting mark on the province's demographic and cultural structure.
With the conquest of Trabzon by Mehmed the Conqueror in 1461, Eynesil was incorporated into Ottoman rule. The settlement, referred to in Ottoman census records as "Esbiyelü" or "Çepni Eli," was governed as a small township consisting of a small number of households and surrounding villages. The region was known for its forest products such as hazelnuts, walnuts, and chestnuts, as well as horse breeding; the name "Eynesil," derived from the root "Esb" (Persian for "horse"), reflects the local cultural connection to horse breeding. During the Ottoman period, special attention was paid to the road and stream corridor infrastructure that connected Eynesil to both maritime and domestic trade routes. Local wooden bridges, mills, and caravanserais were supported as part of the Ottoman provincial development strategies.
After the founding of the Republic of Türkiye, Eynesil remained a sub-district within the Görele district for many years. Official documents and local narratives also convey the legend that gave Eynesil its name: upon seeing the hospitality shown in the district, one of the Ottoman pashas exclaimed, "What a good generation!" Over time, the phrase underwent structural changes, and the name became "Eynesil." With Law No. 7033, enacted on April 1, 1960, the sub-district organization was abolished and Eynesil was granted district status. This change strengthened local government organization; municipal and district governorship organizations were established, and village and neighborhood boundaries were reorganized. In addition to the district center's neighborhoods, 31 villages formed an administrative map that balanced Eynesil's population, both coastal and inland.
Geography and Climate
The district of Eynesil is located on the eastern edge of Giresun province, within a narrow belt extending along the Black Sea coastline. With a total surface area of approximately 46 km², the district is bordered by Trabzon province to the east, Görele to the west, and the Black Sea to the north. The settlement area, situated between the coastline and the elevations immediately beyond, exhibits both maritime and mountain influences.
There are no distinct plains or large river basins in Eynesil; the terrain rises rapidly from the coast to the interior, forming small valleys only at elevations of 100–150 meters. Rare areas considered flat up to approximately 600 meters form a narrow agricultural belt along the coastline. Hazelnut orchards predominate in this belt, while tea plantations are also cultivated, particularly on the north-facing slopes. Forests and pastures cover most of the non-agricultural land; these areas are widely used for animal husbandry and transhumance.
The district's vegetation reflects the humid and temperate conditions influenced by the sea. Along with hazelnut orchards, alder, poplar, elm, beech, chestnut, cherry, hornbeam, and walnut trees are found in the zone extending from sea level to approximately 600 meters. The lower shrub and herbaceous layer consists of a rich variety of species such as fern (Love Ladder), nettle, clover, vine, and rhododendron. This multilayered structure both prevents erosion and supports traditional livelihoods such as transhumance and forest harvesting.
The Eynesil landscape is built on a metamorphic rock platform shaped by the protrusions of the Black Sea Mountains extending close to the coast. This structure, consisting of steep slopes and narrow valley floors, lacks larger river basins but produces alluvial deposits through micro-basins formed by local streams and creeks. These streams, fed by winter and spring rainfall and decreasing in summer, facilitate both agricultural irrigation and the operation of small-scale waterworks.
Eynesil falls within the typical Black Sea climate zone. Average annual precipitation ranges from 1,200 to 1,500 mm, reaching its highest levels in autumn and winter, and relatively lower levels in summer. Summers are cool and humid, while winters are mild and consistently rainy, with snow cover rarely remaining. This year-round precipitation pattern, combined with humid conditions, ensures both agricultural productivity and the continuity of forest cover. The maritime influence limits temperature fluctuations, ensuring that the annual average temperature ranges between 6 and 22°C, and that frost is rare.
Economy
The economic structure of the Eynesil district is shaped by the opportunities and limitations presented by its topography, confined to a narrow coastal belt of the Black Sea, and is primarily based on a primary sector-focused model. The district's economy is a multilayered structure, combining agricultural activities concentrated in the narrow valley floors, small-scale animal husbandry and forestry, as well as coastal tourism and local trade.
Hazelnuts and tea form the basis of agricultural production in Eynesil. The district's climate zone and moist soils provide favorable conditions for this crop, which accounts for a significant portion of the world's hazelnut production. Hazelnut orchards are terraced along the steep slopes and are operated as family farms. Tea, however, is grown in a small number of flat areas along the coastline; Eynesil's unique combination of climate and soil enhances the tea's flavor and quality, enabling it to find a place on the national market. In addition, corn, beans, potatoes, and horticultural crops are also widely cultivated in the narrow agricultural belts. These crops are primarily produced to meet households' own nutritional needs; any surplus is traded or sold in village markets or shipped to nearby districts. Furthermore, initiatives to cultivate fruit species such as walnuts and cherries on a trial scale indicate the potential for increased economic diversification.
Highland pastures near the forest borders are home to small and large livestock. Families continue the tradition of transhumance (highland migration), taking their herds to the highlands during the summer months and tending them in barns on the valley floor during the winter. Wheat and corn stalks are used as animal feed, while milk and meat production supplements household income. Beekeeping is also a rural livelihood; honey production, based on the rich flora in rural areas, is marketed through local cooperatives.
The extensive forest belts within Eynesil's borders hold the potential for non-timber forest products. Gathering products such as mushrooms, blueberries, and nettles provides households with seasonal supplementary income. Furthermore, wood production and timber processing are carried out in small-scale workshops, providing raw materials for rural industries. Cooperative models, where forest villagers come together, enable both the implementation of sustainable harvesting techniques and the marketing of their products.
The Black Sea Coastal Road, which passes through the district, facilitates the transportation of agricultural products and forestry output to consumer markets. In intra-regional trade, village markets and small tradespeople's shops in the district center constitute the primary channels for supplying foodstuffs, agricultural equipment, and daily consumer goods. These trade networks are crucial elements in maintaining economic dynamism.
Tourism - Culture - Tourism
Eynesil, a district nestled between a narrow coastline and the steep slopes of the Giresun Mountains at the eastern end of the Black Sea, offers both coastal and domestic tourism potential. Its geographical location, historical heritage, rich highland culture, and the distinctive flavors of Black Sea cuisine create an intertwined ecosystem of tourism, culture, and gastronomy.
The wide sandy beaches in the town center and along the coastline offer opportunities for daily beach tourism during the summer months. While not yet fully developed in terms of tourist infrastructure, these beaches, with their calm sea conditions and sandy texture, offer an attractive alternative for travelers off-route. However, domestic and plateau tourism have gained prominence in Eynesil. Plateau tourism is embodied in the traditional plateau festivals held in June and July by local visitors seeking fresh mountain air. Plateaus such as Karaovacık, Yaşmaklı, and Ağaçbaşı can be reached in three to four hours by four-wheel drive, and autonomous parks and recreational areas are equipped for accommodation and recreation. Folk dance performances, local music concerts, "yayla ağalık" (highland agha) selections, and folk craft exhibitions organized as part of the festivals serve as a cultural platform beyond mere natural activities.
Eynesil Castle , the district's most striking historical structure, offers both sea and valley views, its ruins serving as a lookout point on a hill rising above the coast. Recent limited restoration work is the first step toward making the castle an integral part of cultural tourism.
Eynesil's indigenous identity has been shaped by the traditions of transhumance and animal husbandry that the Chepni Turks have maintained since the Middle Ages. While similar in customs and traditions to the Giresun region, the traditional clothing displayed at gatherings exhibits a Trabzon influence; women's headscarves consist of keşkan and colorful woven garments called peştamal. Preserving crafts such as needle lace, hand-woven rugs, fleece carpet weaving, wood carving, and saddle making in courses offered in collaboration with the Public Education Center and the municipality helps keep historical memory alive. Festivals and village markets foster cultural integration and also strengthen the economic dimension of local handicrafts. Hospitality, a prominent value in Eynesil's historical narratives, reinforces social solidarity within the socio-cultural structure.
Eynesil cuisine interprets the basic product range of the Black Sea – hazelnuts, corn, seafood and green vegetables – in its own unique form.
- Cornbread: Rolled thin and cooked on a griddle, cornbread is served at every meal from breakfast to dinner; it is the anchor of the table in both flavor and filling.
- Anchovy and Other Fish: Black Sea fish such as anchovy, bonito and whiting are consumed fresh, as well as salted and dried to be included in winter stocks; this method protects both food security and cultural reserves.
- Yayla Soup: Hot yayla soups, which combine nettle, parsley, chard and fresh dairy products and have become popular with modern plateau tourism, stand out as both a relaxing and nutritious option.
- Hazelnut Snacks: The oily and crunchy flavor of local hazelnuts is used as the base ingredient of pesto and hot sauces, as well as sweet and salty recipes.
