I’ve been working with a good friend in Georgia named Tamar Babuadze, editor of the very beautiful Georgian magazine called Indigo, on a food-focussed tour of Georgia, the ancient one-time kingdom in the Caucasus. The Georgian capital Tbilisi is linked to Europe and Istanbul by regular flights. The food traditions are so strong, and the wine traditions too, that there is a lot to explore, and much feasting.
We did our first immersethrough trip to Georgia in October 2017. It was so much fun and a confirmation that Georgia is an endlessly interesting place culinarily and historically, as well as being very beautiful.
Our next trip will be in October 2019. We plan to start in Tbilisi on Sunday September 29 (which means flying into Tbilisi by September 28th) and our last (departure) day will probably be Monday October 7 (we’re thinking about extending the trip by one more day, to Tuesday October 8). In the meantime, please contact Deb for information, or if you wish to come with us in this coming fall.
We’ll follow roughly the same route as we did in October 2017: we’ll start on a Sunday in Tbilisi, Georgia’s capital, which is connected by direct flights to Germany and to Istanbul. Then the next day, weather permitting, we’ll fly up into the Caucasus, to Svaneti, the wild mountain region, where we’ll spend two nights. That flight, from a small airport near Tbilisi to Mestia, in Svaneti, is on a small 18-seat prop-plane operated by Vanilla Sky. Surrounded by high mountain peaks, Mestia has been called one of the most beautiful airports in the world.
From Mestia on, all travel will be by road in a large van. We’ll have a night in the graceful city of Kutaisi, time for exploring Tbilisi’s many charms, and generous time in Kakheti, Georgia’s beautiful eastern area and premier wine region. We’ll be immersed in Georgian food culture, both at the dining table and in markets, we’ll do a little cooking and some wine tasting, and explore some historic sights too.
Our first trip confirmed that we’re best to be a small group, so that we can be flexible. That need for flexibility means, given the conditions there, that we will not be able to accommodate special diets. There will be a fair amount of walking, some of it on rough ground, so we need everyone to be physically fit for that and for climbing stairs. Our hotels have been chosen for their locations, our ability to cook there at times, and their value. The hotels are not deluxe (there are no elevators in some of them), but they are comfortable, and centrally located for easy walking and exploring in your free time.
If this sounds like your type of trip, if you’re adventurous and anxious to visit this untapped area of the world, please join us this fall. To make arrangements, please contact my partner in immersethrough, Deb Olson. Her phone number is 307 745-7191 and her email is firstname.lastname@example.org. She can give you the details on cost, and answer any questions you may have.