Bon Appétit! Exploration
Traditional Georgian Cuisine
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: firstname.lastname@example.org