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Georgian cuisine tour “TASTE OF GEORGIA”

1, October, 2020 @ 8:00 am - 16, October, 2020 @ 5:00 pm TBMT

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Allow yourself to immerse yourself in the real mystery of Georgian cuisine on this 15-day multi-regional gourmet expedition. The guided tour “Taste of Georgia” is an ideal trip for travelers who want to experience everything that Georgia has to offer.  Each part of Georgia has its specialties, but certain traditional dishes are prepared all over the country.

Georgian cuisine

 Day 1:

  • Welcome Dinner

Arrive in Tbilisi and transfer to the hotel. The rest day is at leisure with no guided activities. Pre-tour briefing at 17:00 at the hotel.

Welcome dinner. Where will be represented Georgian cuisine each regions of Georgia that will be explored during the tour be presented.


Day 2:  Tbilisian cuisine.

Tbilisi, located at a geographical and cultural crossroads, is experiencing a huge influence from the various cultures. Therefore, Tbilisian cuisine is a one of the rich and colorful part of georgian cuisine. It combines a mixture of Georgian, Azerbaijani, Armenian, Greek, German, juish, Russian and even soviet cuisines, but always change traditional way to cooking and give to the meal different, but “special Tbilisian” aromas and tastes.

  • City tour,
  • Visit agricultural Market,
  • Cooking class
  • Wine and meal compear.

Day 3: Kakhetian cuisine. 

The dry and hot part of Georgia Kakheti is the main wine region. Therefore Kakheti cuisine is characterized by an abundance of meat, wine and animal fats. Salads are mainly prepared sunflower oil from Kakheti, and meat – from wild plums and fresh herbs.

Day 4: Tushetian cuisine.

Tusheti is a mountainous region of kakheti and their main activity was sheep breeding. The pride of tush cuisine is the sheep guda cheese (aged chees) and  khavitsi (very similar to fandiu) is made by mixing the cottage cheese and boiled butter. Also another traditional mountain dish is cottage cheese, which is made from dried, aged cottage cheese balls.

Day 5:  Georgia Mountains cuisine.

The eastern mountains of Georgia are closely intertwined. There are mixed traditions and customs here. Culinary is no exception.

  • Ananuri
  • Stepantsminda
  • Gergeti trinity church
  • Cooking Class

Day 6: Imeretian Cuisine.

It can be said that Imereti cuisine is definitely different from the cuisines of other parts of Georgia. This is probably due to the turbulent climate, low-yielding lands and pastures, so livestock cannot reach such proportions as in eastern Georgia. As a result of the rich imagination and improvisation talent, Imeretians created real culinary masterpieces from poultry meat, to this is added extensive knowledge in the field of edible vegetation, variations with nuts, tkemali (wild cherry plums souse) or vinegar, the best combination of dishes with spices or herbs.

Various variations of Imeretian cuisine gradually became proud dishes of the common Georgian table.

  • Dzalisa
  • Shato mukhrani
  • Kutaisi
  • Cooking Class

Day 7: Rachvelian cuisine.

  • Nikortsminda
  • Khvanchkara
  • Cooking Class

Day 8: Mengrelian cuisine.

Traditional Megrelian food is characterized by spicy and abundant spises. The reason for this is that in ancient times, due to the mild, subtropical climate and mostly swamp landscape malaria posed the greatest threat to Samegrelo, and the inhabitants of this region found from the very beginning that consuming large quantities of pepper hindered the development of a terrible disease. Eventually, spicy spises became a traditional attribute of Megrelian cuisine.

Megrelian cuisine uses several types of spises, mainly in the form of sauces.Kutaisi

  • Zugdidi
  • Mestia

Day 9: Svanetian cuisine. 

Svan cuisine is characterized by fatty, nutritious dishes. Dairy products, meat and grains were mainly used to prepare svan dishes.

  • Mestia
  • Ushguli
  • Mestia

Day 10: Acharian cuisine. 

Adjara cuisine is the most diverse; it is a whole palette of colors. Here the mountain hard and gentle aromas of the sea are combined. Adjara cuisine is culturally influenced by Turkish cuisine. Dairy products predominate in the cuisine of mountainous Adjara, it is more fatty and heavy. Known Adjara seafood: foreign spices, dried coriander and pepper. Adjara cuisine is characterized by the use of butter in large portions. Adjara cuisine is also distinguished by other dairy products, as livestock was the main activity of the population of Adjara.

  • Mestia
  • Photi
  • Batumi

Day 11: Gurian cuisine.

  • Batumi
  • Guria
  • Borjomi

Day 12: Meskhetian cuisine.

The main trump card of Meskhetian gastronomy is still natural, high quality products. That is why very easily prepared dishes will turn out delicious. Livestock is especially developed in Meskheti-Javakheti, so this side is rich in dairy products and meat dishes. Farming has been practiced here since ancient times, which is why there is a great culture of grain preparation. In this part of Georgia, special attention is paid to tklaps and dried fruits. This may be due to the fact that climatic conditions contribute to the drying of the fruit. Mulberry occupies the main place in a fairly large assortment of fruits. Without mulberry twigs there are no weddings and celebrations, it can be said that it is a real delicacy with a socially delicate aroma and sweet taste.

  • Borjomi
  • Vardzia
  • Borjomi

Day 13: Kartlian cuisine. 

In Kartli, fruit growing is developed, a large share comes from apples and peaches. Viticulture is developed. As well Kartli cuisine is still famous for its soups.

  • Borjomi
  • Gori
  • Mtskheta
  • Tbilisi

Day 14: Tbilisian cuisine. 

  • Tbilisi

Day 15: Departure.


1, October, 2020 @ 8:00 am TBMT
16, October, 2020 @ 5:00 pm TBMT
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