Arrival in Tbilisi; met and assisted at the airport.

Tbilisi - Mtskheta – Kutaisi; intrroduction of old Tbilisi from Metekhi plateau. Lunch in Mtskheta, former capital of Georgia (UNESCO site); enjoy Georgian dumplings called khinkali and a creamy soup of red beans - lobio - served in clay pot. Dinner with traditional Imereti dishes, a special kind of khachapuri, the cheese-bread unique to Georgia.

Kutaisi - Mestia; lunch en route, dinner in Mestia – first meeting with  Svaneti’s local cuisine. Here are reserved some of the oldest and most unique examples of traditional Georgian recipes: breads with different fillings, blood sausages, and numerous dishes with fresh meat.

Mestia-Ushguli-Mestia; lunch at a local family in Ushguli fortified village. Here we will see how Georgian cheese is prepared and we can take part in cooking.

Mestia - Zugdidi - Batumi; lunch in Zugdidi with Samegrelo spicy dishes. Lots of chili pepper makes Megrel’s dishes spicier than elsewhere in Georgia. Try maize porridge – gomi with sulguni cheese, and other dishes of meat and vegetables with nuts. Visit the tea and citrus plantations in local villages.

Batumi – Tbilisi; Black Sea coast with a subtropical climate, exotic plants and all shades of green will open the doors of the rich kitchen of Adjara region. Delicious cakes with nuts, nave shaped khatchapuri, achma and other dishes will be served for breakfast and Lunch. Dinner in a restaurant of Tbilisi with a variety of Caucasian dishes.

Tbilisi; start the day with Khashi, a broth cooked from beef and lavishly seasoned with garlic. This strange breakfast is usually eaten very early morning to cure a hangover and usually is accompanied by 100 grams of Chacha – Georgian vodka of grappa. Lunch and dinner in one of the city's famous restaurants.

Departure; transfer to the airport.