Şenpazar is a district in the west of Kastamonu, where forested areas are dense. The terrain is rugged and agricultural and animal husbandry activities are limited; therefore, economic life is shaped mostly around public services and small-scale trade.

^{Şenpazar (TC Şenpazar District Governorship)}

History

Although the first settlement of Şenpazar is not known exactly, the remains of adobe structures and graves in the region suggest a settlement dating back to the Byzantine period. The district lands remained under Byzantine, Seljuk and Ottoman rule; however, important archaeological remains from these periods have not yet been identified. The first settlement of the district is today shown as Kuztekke Neighborhood.

According to traditional accounts, the name “Tekke” was given because there was an old lodge in this region. Later, this place was founded by Sheikh Shir Ali Bani, who came from Bukhara during the Candaroğulları period, and took the name Şehribani. This name was pronounced as Sharabana among the people. The name of the district was changed to “Şenpazar” in 1968 by the decision of the Turkish Language Association. Şenpazar, which gained the status of a sub-district (district) in 1954, a municipality in 1974, and a district in 1987, completed its administrative structure in the Republican period in this way.

Although there were turmoil in the Kastamonu region after the Mondros Armistice signed after World War I, the Şenpazar region was not actually occupied. The local people joined the Defense of Rights societies and many veterans were raised. The names of those who participated in the War of Independence are recorded in the region. In addition, in the Çal location of Harmangeriş Village in the district, there are ruins of a castle from the Byzantine period and the remains of a structure known among the people as “Mahsen” in the same village. These works show the long-term settlement tradition of the region.

Geography and Climate

Şenpazar is located in the mountainous area of ​​the Western Black Sea Region, west of Kastamonu province. It is surrounded by Cide to the north, Azdavay to the south, and Doğanyurt to the northeast. The district center is established on a valley floor; it has an average altitude of 335 m above sea level and is 38 km inland from the Black Sea coast. The Küre Mountains (İsfendiyar Ridge) running parallel to the coast separate the district from the sea. The land is quite rugged and mountainous, covered with young fold mountains and hills typical of the Black Sea. The valleys opened by the rivers are prominent in the district, and the Şenpazar Stream valley passing through the district center also has this feature. The proportion of barren land is low; the vast majority of the existing land is devoted to agriculture and animal husbandry.

Approximately 70% of the district is under forest cover. Black Sea tree species, especially black pine, beech, oak, chestnut, boxwood, linden and walnut, are common. Oak and poplar communities dominate the lower elevations, while black pine and Scots pine forests dominate the higher elevations. The Kızılcasu region in particular hosts many endemic tree species. The climate combines the Black Sea climate with continental climate characteristics. The average amount of precipitation is high, and precipitation is usually heavy in spring and autumn. Winters are cold and rainy; snow depths in mountain villages can reach 1-1.5 meters. Summers are hot and relatively dry. Daytime temperatures are generally around 20-25 °C; nights are cool. Although the district is surrounded by mountains, it is under the influence of the Black Sea.

Population and Demography

The population of Şenpazar district was 5538 in 2007 and decreased to 4380 in 2024; during this period, increases of 98, 406 and 576 people were recorded in 2008–2009, 2014–2015 and 2022–2023, respectively, while decreases of different magnitudes were observed in other years. According to 2024 data, there are 2268 males (51.78%) and 2112 females (48.22%) in the district; the difference between the genders generally remained at the scale of a few hundred people. Annual population changes have followed a fluctuating course that can be explained by factors such as migration movements and local record updates.

Economy

Şenpazar's economy has historically been based on agriculture, animal husbandry and forestry. In addition to grains such as wheat, barley and corn, legumes such as beans are produced in the district; fruits such as apples, pears and peaches are grown. Roughage crops such as clover and wheat shoots are found in the plateaus. Small and large cattle breeding is common. There are also villages where beekeeping (chestnut honey) is done. Forest products are also an important economic item. Thanks to the abundant forest cover, products such as timber, walnuts, chestnuts and mushrooms are also collected in large quantities.

Since the district was not a sub-district/district until 1987, its economy remained generally closed and its development was limited. After the district status, trade and artisan activities increased. Today, there are a few small industrial enterprises in the district center. The main ones are automobile repair shops, metalworking (cold forging) and carpentry workshops. Trade is aimed at the sale of basic food and agricultural products; there are sales points such as grocery stores, markets and bazaars in the district center. The economy mostly runs through family businesses and agricultural cooperatives. There is no large-scale industrial or mining activity.

Tourism, Culture and Cuisine

The natural texture and local values ​​of Şenpazar offer various opportunities for tourism. Değirmenbaşı Water located in Gürleyik Village is a natural spring in the forest area and is the source of drinking water for the district. Fabrika Stream near Gürpelit Village takes its name from a mill that was established here in the past; today, trout farming is done on the banks of this stream. Yaslı Kız, Buğma, Baragöz, Harmancılık houses, which are among the plateaus affiliated to the district, offer picnic and resting areas on the plateaus. Atalanı and Karacakaya regions have the status of protected nature parks. Among the historical structures, Erenler (Arpa Çukuru) Tomb near Dağlı Village and Şeyh Şir Ali Bani Tomb in Kuztekke can be counted. The ruins of this tomb and mosque bear the traces of the local culture.

One of the important touristic spots of Şenpazar is the Kızılcasu Special Project Area. Approximately 15 km from the town center, Kızılcasu is located within the borders of Küre Mountains National Park. This area, which opened to visitors in November 2019, has bungalow houses, caravan and tent camping areas, hiking trails and an outdoor education facility. There are also botanical gardens in the region where endemic tree species specific to Kızılcasu are exhibited. In addition, a cave and a large waterhole in Arpa Çukuru near Dağlı are on nature hiking routes.

Although tourism infrastructure is limited, there are accommodation and food and beverage facilities in Şenpazar. Three small hotels and a teacher's house welcome guests in the center. There are seven restaurants in the district; four of them are open continuously, the others are open on certain days of the week. Kızılcasu forests have a rich game fauna; species such as partridge, rabbit, wild boar, roe deer and fox offer significant hunting potential for hunters.

In cultural life, the traditions of the Black Sea and Central Anatolia are intertwined. Village weddings are held in traditional ways. After the marriage proposal and “mouth search” ceremonies, the elders of the family approve the engagement by distributing sherbet. Horon is danced at weddings accompanied by davul-zurna and kemençe; in village weddings, the bride is adorned with a green or red embroidered cover. After the marriage ceremony is performed in the presence of the imam, the entertainment continues in the village coffee houses. In modern weddings in the district center, Western-style wedding dresses and groom suits are generally used.

Şenpazar cuisine has a structure based on local products. Soups prepared with wheat flour and corn flour (flour soup, corn flour soup, keşkek soup) are frequently consumed. Soups made with black cabbage or chard and dill stuffed chard are local delicacies. Dishes such as sautéed leeks, mushroom meat dish and sautéed pickles are a combination of meat and olive oil. Olive oil dishes such as zucchini and mushroom pie are also popular flavors. Desserts include pumpkin dessert and milk chestnut dessert (chestnut soup); flour halva and walnut baklava are also included in holiday tables.