Bon Appétit! Exploration

Georgian Cuisine

Traditional Georgian Cuisine

Khachapuri - Forget Pizza!
Numerous legends and the records of travelers and historians attest to the Georgian character being an expert of wine, sophisticated food and parties. Archaeological excavations have confirmed Georgias vast experience in agriculture and viticulture: the earliest instance of viticulture have been traced back to the early Iron Age.

While in Georgia, explorers of new cuisine will taste for the first time the variety of the vegetables lightly mixed with walnut, herbs, spices and assorted cheese. The recipes for the most popular dishes like “satsivi”, “chakapuli”, “shkmeruli” and “chikhirtma” are firmly preserved among Georgians, passing from generation to generation. Gourmands will appreciate artistically mixed fresh fish with garlic and spices, traditionally wrapped in the walnut leaves, and they will certainly enjoy the wine, every kind different in taste and typical only to the province where it was born. Each day the guest will taste the various and extremely healthy foods of Georgians, who are known abroad for their longevity.
Churchkhela - Walnuts with boiled grapes` juice
Bon Appétit tour gives an exclusive chance to participate in the process of making Khinkali – dumplings with meat, very popular in mountain regions - and well known Khachapuri, more often mentioned by foreigners and named as a Georgian pizza or Georgian cheese pie. Even today the bride in the Imereti region can be chosen according to her ability to prepare the most beloved traditional dish khachapuri. During the Bon Appétit tour, the guest will experience the renowned hospitality and have a deep knowledge of the taste and quality Georgian cuisine.

Finally, the members of the Bon Appétit group will participate at a traditional Georgian table led by “tamada”, the toastmaker, and will enjoy Georgian spirit & wine accompanied with folk songs.

Better taste it once than hear about it a hundred times!

Day 1 - Arrival
Day 2 - Sightseeing tour of Tbilisi ; Lunch & wine testing at the wine cellar. Welcome d inner at "Tamada".
Day 3 - Morning excursion to Mtskheta, c ontinue to the north, along the Military Highway . Dumpling lunch at "Aragvelebi" with participation in making "Khinkali". Drive back to Tbilisi . Dinner at "Champion". Baking of Georgian bread "Shoti".
Day 4 - Drive to Kutaisi passing Rikoti tunnel via Ubisi church. Lunch at "Oda" with typical Imereti cousin. Evening excursion to the Bagrat Cathedral. Dinner, wine testing and cooking experience with local hosts in Kutaisi .
Day 5 - Morning visit to Gelati Academy . Drive back to Tbilisi via town of Gori and cave city Uplistsikhe. Dinner independent.
Day 6 - Depart for Kakheti wine region. Visit Manavi Winery and Tsinandali estate. Dinner, wine testing at local family Marani.
Day 7 - Explore Kakheti area around Telavi. Drive to Kvareli wine cellar for lunch & wine tasting. Visit Gremi Architectural complex. Drive to Tbilisi . Special Georgian dinner leaded by "Tamada" accompanied by folk songs.
Day 8 - Departure

The tour provides package service. The program is also flexible and can be adjusted to the clients` demands and requirements. The season is not limited.
Accommodation & Meals
Hotels BB(4 nights) Guesthouses HB (3 nights) as listed in the detailed program.
Mode of travel: coach/on foot.
Tour Staff & Support: Explore Leader, driver(s), Tamada(s) and cooks.
Group size: Not Limited

Hereby we offer receipt of SATSIVI - traditionally served New Year and Christmas celebrations and is made by Turkey or Chicken in Walnut Sauce with spices.

Ingredients: turkey (or hen); Walnuts - 600 gr; Onions - 5; Fenugreek - 3 teaspoons; Garlic - 6 or 7 cloves; Saffron - 1/2 teaspoon; Cinnamon - 1/2 teaspoon; Vinegar, red pepper and salt to taste.

Cut up a drawn and thoroughly washed turkey into medium-sliced pieces and put them in a saucepan. Cover it with water and boil. Remove the scum in the process of boiling. Remove the fat from the broth and stew together with chopped onions. Mince walnuts through a meat grinder 2 or 3 times. Ground garlic, fenugreek, coriander, red pepper, saffron and cinnamon; dilute with vinegar. Leave 2/3 of the broth in the pan, put the prepared mass and the stewed onions into the pan. Remove it from the stove after 10-12 minutes.
Fore more details feel free to contact Explore Georgia Ltd.
For detailed program and practical information contact at:

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