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Culinary Tour Food On Foot -2

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In recent years so-called gastronomic and wine tourism has become increasingly popular. We offer you not only to see the ancient buildings, forts, and museums but also to try the amazing drinks, national dishes, and sweets . .
Country: Azerbaijan
City: Sheki
Duration: 6 Day(s) - 5 Night(s)
Tour Category: Cuisine/ Culinary Tours
Departure Date: Thu 01 Jan '99
Package Itinerary

In recent years so-called gastronomic and wine tourism has become increasingly popular.

We offer you not only to see the ancient buildings, forts, and museums but also to try the amazing drinks, national dishes, and sweets prepared according to old recipes.

It is well-known that the country's culinary traditions can say a lot about the culture, lifestyle, and temperament of its people. While traveling on the gastronomic routes and tasting the masterpieces of the national cuisine of Azerbaijan, you can discover it for yourself with another "delicious" side.

The proposed program includes a visit to Baku and the regions of Azerbaijan. In addition, each meal will be quite different: dishes from the tandoor, a variety of rice, freshest Caspian fish, kebabs, sorbets, wine, baklava, halva, and many other yummies - all this is fully consistent with the historical ethnic group in the region, its culinary habits, and traditions.

Day 1. Arrival/ Transfer to the hotel/ Night excursion/ Dinner

After landing at the Baku International Airport, passport control, and other formalities for the exit of the terminal, visitors are welcomed by employees of the company.

Also, our staff can assist guests with loading luggage.

Transfer to the hotel.

The duration of the way from the airport to the hotel is approx. 35 -40 minutes.

Arrive at the hotel.

Check-in arrival at the hotel.

After a short break, the guest is launching the Night City Tour.

Night in Baku is like a bright, revived picture.

After the construction boom since the beginning of the 20th century, there are many new buildings, museums, office buildings, hotels, skyscrapers that emerged in the city. Our tour begins at the Upland Park, which offers a magnificent view of the city, that has a completely new look by night, lit up with glaring lights. Houses and parks are wearing evening gowns to give an atmosphere of the holiday for inhabitants and guests of the capital.

Upland Park is located on a hill in the western part of the city. This is the best place to see the city and Baku Bay. The architecture of the capital is very eclectic; it is a combination of different styles and influences, both Eastern and Western.

Coming up next on the program the guests will be able to stroll at the Baku promenade (Boulevard), which is one of the attractions of Baku as well. It is a favorite vacation spot for Baku citizens and guests of the city. In 2009 the Boulevard celebrated its 100 anniversary.

Each Baku citizen will prove that the main places for a promenade in Baku are Nizami Street and Fountain square.

In the middle of the XIX century, since a favorable location and an abundance of shops, the street was called "Marketplace" or “Torgovaya”. And now, many decades people of Baku continue to call as “Torgovaya” a pedestrian part of Nizami street, closed for public traffic from Fountain Square to Rashid Behbudov street.

Fountain Square also has a long history, and at the beginning of the XIX century was called the Square. After numerous changes in 2010, the area acquired its present appearance.

In particular, original fountains, pavilions, and kiosks were reconstructed, the existing vegetation to preserve and the area of ​​green space was increased.

21:00 Dinner in a fish restaurant

Main dish: Fish Lavanghi

Lavangi comes from the South of Azerbaijan - a picturesque area with beautiful toponyms: Masalli, Lankaran, Astara, Lerik. These towns are washed by the Caspian Sea, so the fish is one of the main ingredients of the local cuisine. Kutum - popular fish in Azerbaijan of the carp family. The main highlight of this dish is the filling, which is made from walnuts, pomegranate, special sauce, onions, raisins, and spices.

After dinner guests return to the hotel.

Night in Baku

Day 2. Baku and Old City Tour/ Lunch/ Winery Tour/ Dinner

Breakfast at the hotel

10:00 Start of the excursion

The history of the capital of Azerbaijan – Baku - goes back to ancient times, although the exact date of its establishment is still unknown. The territory of the Absheron Peninsula, where the city is located, has a favorable geographical position, a convenient bay, a warm, dry climate, fertile soil, natural resources, so the emergence of the ancient settlements here was quite natural.

Baku, its oil, its "burning earth" have been known far beyond its borders since ancient times.

The written sources of the Middle Ages’ mentioning Baku invariably refer to "eternal flames" that were burning in Baku’s surroundings.

The city tour begins with a visit to Upland Park.

Upland Park is located on a hill in the western part of the city. This is the best place to see the city and Baku Bay. The architecture of the capital is very eclectic; it is a combination of different styles and influences such as Barocco, classicism, and modern architecture, both Eastern and Western.

Then the tour will continue visiting the "old city" that had preserved and walls and narrow cobbled streets till our days...

A number of the Soviet-time movies were shot here. Tourists will see the main attractions of the Old City, including the Palace of the Shirvan Shahs (XV cent), the symbol of the city - Maiden Tower (IX cent), Karvansarays, mosques, etc.

13:00 Lunch at the Old City restaurant

The main dish is Dolma from grape leaves.

Dolma is a dish with grape leaves filled with boiled mutton meat and rice. In some regions, it is prepared from fish. It is served with sour cream and crushed garlic. Dolma is a unique dish. In Azerbaijan cuisine, there are more than 20 versions of dolma.

In the last part of the tour, the tourists will visit the winery in Novkhany village.

A trip to the winery in the outskirts of Baku offers a unique opportunity for everyone to get acquainted with winery craft, learn the culture, technology, and ancient traditions of the production of the famous Azerbaijani wines and observe the production process.

During the break, guests will be able to taste the different varieties of Azerbaijani wines and cheeses.

Return to the hotel

19:30 Drive to the dinner

Main dish: Azerbaijani pilaf with chestnuts and meat.

This pilaf is a little different from those which are usually served to all the tourists who visited Central Asia or Turkey.

Pilaf with chestnuts is cooked differently.

First, rice is prepared in a special way, then go all the accompanying dishes, which are a kind of additives to the king-dish.

On cream melted butter, simmered onion sliced in half rings is being fried with the addition of turmeric.

Meat, meanwhile, is cooked separately in salted water, which in the end is sprinkled with fried onion oil, dried plum, and then roasted chestnuts.

Return to the hotel

Night at the hotel

Day 3. Free Day/ Lunch/ Excursion to the Fire Worshipers’ Temple/ Master class/ Dinner

Breakfast at the hotel

10:00 Drive to Fire worshipers’ Temple Atashgah

Azerbaijan is one of the few places on earth, where even today one can observe elements of preserved fire cult and the ancient Zoroastrianism religion. These places where oil oozes from the earth and natural gas break out as flaming torches have always attracted fire worshipers from around the world. Baku, its oil, its "burning earth" have been known far beyond its borders since ancient times.

The official religion of the ancient states that emerged in the VII century BC, such as Mann and Midia was Zoroastrianism. The spread of Zoroastrianism in the territory of modern Azerbaijan was due to spontaneously flammable sources of oil and gas. Therefore, in this area, such a monument as the temple Ateshgah has survived.

Fire Temple Ateshgah (literally Fire House) is located 30 kilometers from the center of Baku, in the south-eastern outskirts of the Absheron Peninsula.

After the tour, the male part of the group is given the opportunity to acquire unique skills of cooking kebabs under the guidance of a professional chef who will learn you to cook this dish in the best traditions of Azerbaijani cuisine.

For the female half in the second part of the program, a master class in cooking Gutabs - cakes made of thin dough with meat or vegetable fillings will be arranged.

Main dish: Lula-Kebab is one of the shish kebab kinds, prepared from forcemeat of mutton filled with spices and put for 20—30 minutes in the refrigerator. Ready Lula-kebab is rolled in an unleavened wheat cake (lavash) with onions, greens.

16:00 Return to the hotel

Free time

19:00 drive to the restaurant

Main dish: vegetable dolma: eggplants, tomatoes, and sweet pepper

In Azerbaijan dolma is prepared from a combination of three vegetables — eggplants, tomatoes, and sweet pepper. The forcemeat of a lamb with the plentiful addition of fragrant food grasses and spices are used for stuffing. This kind of eggplant dolma is called — «badimjan dolmasi». For all listed kinds of dolma, except fish, necessarily submit sour cream or other sour-milk product with the addition of garlic or without it.

Return to the hotel

Overnight at the hotel

Day 4. Breakfast in Baku / Drive to Mountainous Regions of Azerbaijan / Stop in the town of Shamakhi / Visit the village of Lahij / Lunch/arrival in the town of Sheki / Dinner

08:00 Baku-style breakfast

Since childhood, we were taught that breakfast is a must. Though not everyone follows this rule. In the morning the stomach categorically refuses any food, and some do not eat breakfast because get up later and just do not have time to eat. But not in Baku!

Breakfast is the most important meal because it provides us with energy for the day ahead.

The traditional breakfast for Baku is eggs fried with tomatoes. It is the favorite dish of locals - coupled with hot domestic bread - "tandoor", fragrant mountain honey, butter, black tea with thyme and lemon – all this turns into a delicacy.

The group leaves in the mountain region of Azerbaijan. The first stop will be in the town of Shamakhi. Being the capital of the Shirvanshah state from the IX century, the city was one of the most important stops on the Silk Road. In Shamakhi, tourists will visit famous historical and architectural monuments of the country, such as "Juma Mosque" and the Mausoleum "Diri Baba".

The route crosses the village of Lahij, which is the center of crafts.

The village is situated at the foot of the Great Caucasus mountains. Here, were simultaneously presented with just three climatic zones, you can see the snow-capped mountains and wild rivers and waterfalls.

The main dish for lunch: lamb kabab

One of the oldest dishes of the East is kebab. It is considered a traditional dish of eastern and Caucasian cuisine. During frying the meat absorbs the amazing smell of wood, grilled in the smoke, so it gets an amazing aroma and taste. Marinated meat cooked on wood or charcoal, can rightly be called a real barbecue.

While serving the dish is decorated with fresh tomatoes, cucumbers, sweet peppers, and herbs.

Upon arrival to the city of Sheki guests will be checked in at the hotel, where they will welcome dinner.

Day 5. Sheki Tour/ Lunch/ Drive to Baku/Farewell Dinner

Breakfast at the hotel.

Departure for a tour of Sheki.

Sheki is one of the oldest and most beautiful towns of Azerbaijan, located on the picturesque southern slopes of the Caucasus Mountains.

For a long time, it was considered the center of silkworm breeding and has been an important hub on the Silk Road. The sightseeing tour begins with a visit to the Palace of Sheki Khans famous for its amazing frescoes.

Also, tourists will visit the Albanian church, Shebeke workshop (Shebeke is wood carving) as well as get a master class on making the famous Sheki baklava made from rice flour.

Lunch break.

The main dish: Piti is a soup from mutton with peas, vegetables, cherry plum, and spices. Each portion is prepared in separate ware — Pitishnicha (a clay pot). 15 minutes prior to readiness a small cut tail fat is added to the soup. Before giving on a table pit is filled with spices and saffron infusion, strewed with small pounded dried mint.

After lunch, the group returns to Baku.

A short stop to have tea.

Tea in Azerbaijan is a symbol of hospitality. Tea is served with quince, figs, watermelon crusts, apricots, cherries, cherry, peach, plum, dogwood, walnut, strawberry, blackberry, grape, and so on. For flavor people usually add spices in tea: dried leaves of thyme, cloves, cardamom, and others. cinnamon and ginger are also preparing a special tea.

Arrival in Baku, check-in

Free time

Guests can stroll through the main streets of the city, to purchase gifts and souvenirs.

19:00 Drive to farewell dinner

Main dish: Saj with lamb - a very tasty and juicy dish that is cooked in a special way. The classic recipe involves the use of a special stand of the same name. Due to vegetables in saj, a delicious juice permeates the meat and potatoes.

Saj is served with Azerbaijani semi-sweet wine “Madrasa”, manufactured in the mountainous regions of Shemakha and Ismayilli by classical technology “madrasa”.

Return to hotel

Day 6. Transfer to the Airport

After breakfast, the tourists go to the airport, where the accompanying employee of the company will help the guests with check-in and baggage drop.

(In case of a late departure luggage can be left at the hotel)

End of the tour.

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