Master class of restored recipes

During the visit, guests can take part in the preparation of dishes which recipes were restored by the Museum of Georgian Gastronomic Culture, learn about the history of dishes and ingredients. taste their prepared dishes on the spot. visit includes: Esma Kunchulia's lecture on the topic - "Born of The Georgian Cuisine" - duration - 25 minutes; participation in a pre-selected 2-dish cooking master class. One of the dishes could be chosen from the Azerbaijanian cuisine; Degustation of the prepared dishes - tasting, lunch or dinner;

In the last decade, the great interest of the tourist world to Georgia and Georgian cuisine has become evident. Since 2015, "Georgian Gastronomic Culture Museum"- a research and tourist location has been working in the direction of gastronomic tourism. It was founded by a cultural critic and TV host Esma Kunchuliam in the multinational village of Tsodoretsi near Tbilisi (located 11 km from Tbilisi). The popularity of Georgian cuisine is due to its diversity. Its merit is the unique taste and aroma created in the country located at the crossroads of Asia and Europe. The Georgian table is rated by foreign tourists as "amazingly delicious", "unique", "exotic", which is added to the table rules and traditions of the homeland of wine - Georgia. The concept of the project "Museum of Georgian Gastronomic Culture" is extremely interesting in three directions: 1) a cultural study of Georgian cuisine is being conducted in the museum in cooperation with scientific sosiety; 2) the priority of the museum is the reconstruction and tasting of menus and eating rules confirmed only by historical books and expeditions; In the "Museum of Georgian Gastronomic Culture" – epochal dishes of the 12th and 19th centuries have been restored, so-called passports of dishes have been created for each of them, where the historical source of its origin and composition is described. 3) the museum space represents a kind of showroom, where Georgian farmers display essential Georgian ingredients for Georgian dishes. The project serves the study, preservation, inclusion in commercial projects and popularization on a national scale of a part of Georgian intangible culture - Georgian cuisine.