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God is Love

Georgian cuisine tour “TASTE OF GEORGIA”

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.

HARVEST FESTIVAL

Harvest festival this unforgettable experience includes: a visit to vineyards and wine cellars,you will be part of an exciting wine making process,you’ll distillate Chacha yourself and may take one bottle as a gift, You will get a culinary class, prepare traditional Georgian meals with local ingredients, divide them with your new friends from the group and together enjoy the flavors and aromas of Georgia.

Harvest festival
Drink wine keep smile

17/09/2020 – Day 1: (D.)

Arrive in Tbilisi and transfer to the hotel. The rest day is at leisure with no guided activities. Pre-tour briefing at 18:00 at the hotel. Welcome dinner.

18/09/2020 – Day 2: (B.L.D.)

  • Grape picking,
  • Winery activity,
  • Wine Tasting.

After breakfast drive to Kakheti region, where in our vineyard you will take part in the grape picking. In the vineyard we will fry barbecue, taste Georgian cheese, enjoy our wine. After that, grapes will taken in our wine cellar, you’ll have the opportunity to press the grapes in the fermentation clay jars. At the end of activity lunch and wine tasting from our collection. In the end of the day drive to Shato Schukhman located at the heart of Georgia’s wine-growing regions. Dinner. Overnight in Shato Schukhman.

 19/09/2020 – Day 3: (B.L.D.)

  • Cooking class,
  • Georgian cheese making class,
  • beekeeper farm,
  • Wine Tasting,
  • Cooking class.

At the beginning of the day visit the residence (now the house-museum) of most famous noble family, poet and public figure Al.Chavchavadze, in Tsinandaly. Visit Cheese factory “Tsivi Kveli”, excursion, several chees degustation. After chees tasting visit Alaverdi monastery. Excursion in monastery – visit Alaverdi cathedral, archaeological excavations, monastery wine cellar. Taste 3 kind of monastic wine. After lunch in the restaurant next to the monastery, visit the beekeeping farm, find a lot interesting about the bees, about their life, care for them, etc. Try and compare honey of different seasons, and at the end try honey-vodka prepared by beekeepers.  Return in Shato Schukhman, after small break, Coocking class, wine and meal pairing.

20/09/2020 – Day 4 : (B.L.D.)

  • Wine Tasting,

 

After breakfast drive to visit Khareba winery , excursion and wine tasting. Then visit  Sighnaghi – one of the most beautiful cities, located at the heart of Georgia’s wine-growing regions. It is surrounded by defensive walls and towers, as well as its picturesque landscapes, pastel houses and narrow, cobblestone streets. Lunch. After lunch visit Bodbe Monasteri.  Drive to Tbilisi. Check in hotel. Dinner.

 

21/09/2020 – Day 5 : (B.L.D.)

  • Cooking class,
  • Wine Tasting.

 Explore the historical part of Tbilisi with its narrow streets, colorful houses, carved balconies and magnificent atmosphere. This enchanting place illustrates a great mix of Orient and Occident. Our first destination is the Metekhi church (13th century). We can enjoy breathtaking views of the Old Town from this place. We continue walking to the Synagogue and then visit two important Georgian churches – Sioni Cathedral (6th-7th. centuries) with its beautiful bell towers, mural paintings and the oldest church of Tbilisi – Anchiskhati (6th century). Walk up to the Narikala Fortress (4th century). The smell of sulfur gets stronger and we approach Sulfur Baths. In the afternoon, we discover the stunning treasury of the Georgian historical museum, before taking a stroll along Rustaveli Avenue – the main street in Tbilisi. Cooking class. During the master class guests, themselves will cook meals and shear it to everyone.

 22/09/2020 – Day 6: (B.L.D.)

  • Wine Tasting.

Visit Mtskheta, the ancient capital of eastern Georgia and still an important cultural and religious center. Mtshkheta is designated as a UNESCO World Heritage Site. Visit Svetitskhoveli Cathedral, a masterpiece of the Early Middle Ages. The present structure was completed in 1029, although the site itself dates back to the early fourth century. Visit Dzalisa, one of the most significant archaeological sites of the Classical period on the territory of the kingdom of Kartli (Iberia). Inter-crossing streets and squares, adorned with outstanding mosaics, baths of sewage system are in evidence. Drive to the wonderful world of Château Mukhrani, for discover the Georgian royal family history and breath-taking legends, a flavor of antiquity and enchanting wines. The wine tasting and lunch in the restaurant “Samepo Marani 1878” (Royal Cellar 1878). with traditional Georgian dishes. After culinary journey, Drive to Kutaisi.  Overnight in Kutaisi. Dinner.

23/09/2020 – Day 7: (B.L.D.)

We will leave Kutaisi and drive through picturesque Rioni gorge. Approximately in one hour we will approach Tvishi village. Here winemaker will meet us and we will try Tvishi wine. Next w will enjoy nice nature at Nikordziri waterfall and continue driving to the center of Racha-Lechkhumi region – Ambrolauri. Here we can make lunch break. We will visit wine factory Royal Khvanchkara where we will try wines Tsulukidzis Tetra, Alexandrouli and Khvanchkara. Afterwards we will drive to the west slope on Khvamli. On the way we will see Lajanuri water reservoir and cross Orbeli pass, from where we will enjoy magnificent views. We will approach unique vineyard of Usakhelauri and try this, the most expensive wine. Return to Kutaisi. Dinner.

24/09/2020 – Day 8: (B.L.D.)

  • 2 Wine Tasting.

Excursion in the ancient city Kutaisi, that is more than 3 thousand years old. Visit Gelati monastery and academy, established by the great Georgian king – David IV the Builder. Gelati Monastery has preserved a great variety of murals dating back to XII-XVIII centuries. Therefore, the most wonderful in the architecture of Gelati complex is its frescoes and mosaics. They travel us in ancient past and remind of their creators. Next, excursion to the Cathedral of Bagrati that was erected in Kutaisi during the reign of Bagrat III. It was named after the first king of united Georgia. As a main place of the kingdom, it was consecrated in 1003. Both Gelati monastery with Academy and Bagrati Cathedral are included into the list of World Heritage sites of UNESCO. Visit “Iagos” wine cellar. Visit privet winery Drive to Tbilisi. Dinner.

 25/09/2020 – Free day. Evening farewell dinner End of tour.

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