Main-The art of cooking

The Art of Cooking

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This culinary trip evokes passion to taste the most popular and exotic dishes available in Georgian cuisine.

The recipes of dishes vary according to the regions and are firmly preserved bypassing them from generation to generation.

Become part of that generation!

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  • Vacation Style Holiday Type
    Food Tasting
  • Activity Level Leisurely
    1/8
  • Group Size Large Group
    up to 30
All about the The Art of Cooking.

Georgian cuisine is one of the most integral and important part of the cultural and social heritage. By nature, Georgians are real gourmets, so not surprisingly exotic cuisine with diverse ingredients is the result of the broad interplay of culinary ideas. Rich with meat dishes, Georgian cuisine offers a wide range of vegetarian meals. Organic food and local bazaars with fresh vegetables, herbs, cheese and dairy products are very popular throughout the country;

Blending of tastes and flavors starts from Tbilisi, offering numerous beloved culinary spots and restaurants with renewed recipes. ; Attend master-classes with the most exciting experience of counting wrinkles, while cooking “Khinkali” meet dumplings or distilling your own “Chacha” – grape vodka. Stroll in local bazaars, taste amazing sorts of cheese and bake “Meskhetian” bread. The avant-garde aromas of spices blowing from the west refurbishes the trip and enriches your culinary heritage with plethora of valuable recipes. Master in   Barbeque & toast making in the vineyards of Kakheti.

The importance of food and drink in Georgian Culinery is best observed during a feast called – “Supra”, when a huge assortment of dishes and wines are served, led by “Tamada” – a toastmaster a very respective and honored position.

Together with Georgian polyphonic songs, lots of joy and fun our culinary expedition gets to an end.

Cook with passion, taste with pleasure!
The tour package inclusions and exclusions at a glance
What is included in this tour?Items that are included in the cost of tour price.
  • Half/Full Board Upon Request
  • All Accommodation – (Hotel 7 Nights)
  • All Domestic Transfers
  • Comfortable Bus Service
  • Entrance Fees & Local Guides
  • Food Tasting & Wine Degustation
  • Georgian Dish Masterclasses
  • Tour guide
  • Bottle of Mineral Water
Whats not included in this tour.Items that are not included in the cost of tour price.
  • Visa or Visa Fees
  • Airfares
  • Single Supplement
  • Medical Expenses and Insurance
  • Re-booking of Hotels
  • Special Meals
  • Photographer
  • Guide During Free Time
  • Single Room Supplement
  • Extra Sites
  • Items of Personal Nature
  1. Day 1 Arrival

    Arrive in Tbilisi. Transfer and overnight at hotel.

  2. Day 2 Khachapuri & Spinach Assortments

    Breakfast with Georgian tea, “qada”- bakery, fresh dairy products and homemade jams. Culinary exploration of Tbilisi, visiting the most tasteful venues. Most part of the tour will be devoted to the master-classes held at culinary school. Participants will have an opportunity to take part in Khachapuri making – cheese pie that are varied according to the regions. The passage of spinach assortment includes: spinach leaves, egg-plant and beetroot and balancing the mixture of walnut, garlic and spices preparing delicious rolls. Visit local bazaar.

    Excursion to D. Sarajishvili cognac factory for cognac tasting. *Optional boat tour with wine tasting on Mtkvari river. During the dinner get acquaintance with the recipes of B. Jorjadze, the famous Georgian culinary. Overnight at hotel.

  3. Day 3 Khinkali & Chacha Distillation

    Breakfast at hotel. Depart to Mtskheta, UNESCO world heritage site and cultural center from 3rd century BC. Visit 6th century Jvari monastery, overlooking Mtskheta. Visit the local winery nearby Mtskheta; Enjoy wine tour, chacha distillation and take part in making of Khinkali – meat-dumplings. Trip continues to Kartli province, visiting one of the chateaus to taste Kartli wines and sample red boiled beans cooked in clay pot. Transfer to Kutaisi, west Georgia. *Optional walking tour in the city center. Dinner with ethno-jazz music, white wine and tasting of “Bazhe” – walnuts sauce with spicy garlic and “Chkmeruli” – roasted chicken in garlic cream. Overnight at hotel.

  4. Day 4 Elarji & Megrelian Kharcho

    Tasting of Imeretian cheese for breakfast. Depart to Martvili, Samegrelo region to get the recipes of the famous Megrelian dishes: “Elarji” – cornmeal with Sulguni cheese and “Kharcho” – spicy meat dish with walnuts.  Tasting sorts of red and green pepper “Adjika” – Georgian blend used often to add a bit of heat and flavor to the dishes. After cooking enjoy wine tour and tasting of organic wines.

    Evening experience sounds also very promising and interesting. The local host will share her knowledge of preparing “Gebzhalia” – boiled Sulguni cheese in mint and herbs. Polyphonic songs, superb, natural wines and delicious dishes will make the evening remarkable. Overnight at hotel.

  5. Day 5 Borjomi Spring Water

    Breakfast at local family with “Nadughi” – cottage cheese and “Dry Matsoni” tasting local yogurt mixed with mint and herbs. The most enthusiastic participants may try making yogurt together with the host. The process is very simple but it takes time, so preparation should be done day before. During the breakfast you will have an opportunity to taste local honey with fabulous aromas of alpine flowers. Short canoeing tour and light walking at Martvili canyon. Transfer to Samtskhe-Javakheti region. Spa treatments, relaxing massage, dinner and overnight at hotel.

  6. Day 6 Meskhetian Cheese & Bread

    Breakfast at hotel. Walk to Borjomi Park to taste fresh Borjomi water directly from the source. Excursion to recently restored Rabat castle reviving medieval lifestyle. Exploration of 12th century Vardzia rock-hewn city. Take part in cooking of trout, baking Meskhetian bread and tasting Meskhetian cheese assortment: “Tenili” and “Chechili”, together with local wines – all represent the most popular samples of Samtskhe-Javakheti culinary heritage. Transfer to Tbilisi. Dinner at wine restaurant with folk performance. Overnight at hotel.

  7. Day 7 Dry Wine & Barbeque

    Breakfast at hotel. Culinary day trip to the cradle of wine – east Georgia, Kakheti region, famous for vineyards and wine producing villages. Visit 11th century Alaverdi cathedral, observe the monastery’s wine cellar with ancient “Qvevri” (clay jar listed in UNESCO intangible cultural heritage list), tasting of wines and discussion with monastery winemaker. Explore family wine cellars and modern wineries, take part in “Shoti” bread baking, barbeque making and taste the best samples of red and white Kakhetian dry wines. Light excursion in royal town Sighnaghi of 18th century. Transfer to Tbilisi for farewell dinner. Overnight at hotel.

  8. Day 8 Departure

    Transfer to the airport, taking with a huge collection of the traditional recipes!

IT2_Cooking

Observe the importance of food and drink in Georgian culture during a feast called – “Supra”,