Tour Code -
WT - 003
Taste of Georgia
03/10/2020 - 18/10/2020
Day 1 : Arrival Tbilisi.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 one meal from each regions of Georgia that will be explored during the tour be presented.
Day 2 : Tbilisi sightseeing. TBILISIAN CUISINETbilisi, 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 our adventure. 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 : Tbilisi - Signagi - Bodbe Monastery - Shukhman winery. KAKHETIAN CUISINEDrive to Sighnaghi a beautiful example of the city architecture of the 18th century, one of the smallest towns in Georgia, surrounded by the defensive wall. The dry and hot part of Georgia Kakheti is the main wine region. So 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. • Visit Signagi; • Excursion in Winery; • Cooking class.
Day 4 : Tsinandali - Georgian Cheese factory - Alaverdi Monastery-Ikalto-Telavi. TUSHETIAN CUISINETusheti 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. Another traditional mountain dish is cottage cheese, which is made from dried, aged cottage cheese balls. • Chees tasting; • Monastic winery; • Beekeeper; • Cooking class.
Day 5 : Telavi - Tianeti - Ananuri - Stepantsminda - GEORGIA MOUNTAINS CUISINE:The eastern mountains of Georgia are closely intertwined. There are mixed traditions and customs here. Culinary is no exception. • Gergeti trinity church; • Cooking Class.
Day 6 : Stepantsminda - Dzalisa - Shato mukhrani - Kutaisi. IMERETIAN CUISINEIt 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. • Cooking Class
Day 7 : Kutaisi - Racha - Nikortsminda - Kutaisi. RACHVELIAN CUISINE• khvanchkara • Cooking Class
Day 8 : Kutaisi - Zugdidi - Mestia. MENGRELIAN CUISINETraditional 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 • Cooking class
Day 9 : Mestia - Ushguli - Mestia. SVANETIAN CUISINESvan cuisine is characterized by fatty, nutritious dishes. Dairy products, meat and grains were mainly used to prepare svan dishes. • Mestia; • Ushguli; • Cooking Class.
Day 10 : Mestia - Batumi. ACHARIAN CUISINEAdjara 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 : Batumi - Borjomi. GURIAN CUISINE:• Batumi • Cooking class • Borjomi
Day 12 : Borjomi - Vardzia - Borjomi. MESKHETIAN CUISINEThe 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 Meskheti-Javakheti. 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. For winter, a parrot is made - dried mulberry. The old population of Meskheti used to shout at him in large numbers and make vodka in late autumn. Goose dishes are very common in southern Georgia. Here this bird is raised, salted and dried in the sun in almost every family. The extracted meat is then used to prepare flav and khinkali. Gooseberry khinkali is quite different from traditional khinkali - small khinkali are arranged layer by layer in the pot, so much water is poured that the khinkali is only half covered, the lid is closed and so it boils. This dish is prepared for the holiday and brought to the table with watermelon.
Day 13 : Borjomi - Gori - Mtskheta - Tbilisi. KARTLIAN CUISINEIn Kartli, fruit growing is developed, a large share comes from apples and peaches. Viticulture is developed. Kartli cuisine is still famous for its soups. • BORJOMI • GORI • MTSKHETA • TBILISI
Day 14 : Tbilisi, Free time. Farewebel dinner.• FAREWEBEL DINNER
Day 15 : Departure.
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. A detailed tour itinerary and prices is available upon request. As well we offer a private trip and are ready to make changes in the itinerary accordingly to your request.
What You Can Expect
8 Wine Tasting
14 meals including 7 gourmet lunches or dinners
VIP winery tastings & other activities ,