Detailed Tour Program

10 DAYS/9 NIGHTS

Tour Description:

DAY 1 : : WELCOME AT THE AIRPORT AND SETTLING IN THE HOTEL
* REST AND FREE TIME
* PANORAMIC CITY TOUR
THEN WE GO TO DINNER TO TASTE THE LOCAL FLAVORS.
BLACK CABBAGE SOUP.: Black cabbage soup is cooked in the houses in the highlands, in the apartments in the apartments, in the kitchen of
the Black Sea house.. is the most fragrant state of the black cabbage .black cabbage soup is full of vitamins and is a tradition.

THEN HAMSILI PILAV: so delicious that you will not eat.

CORN BREAD MADE FROM LOCAL CORN FLOUR: with Golden color, cheese, herbs, leek, vegetables the cornbread ... It will continue to be a
special taste in our lives for many years without losing this special side of Anatolia in bread culture to any other bread. corn bread smells
very nice and is dispersed in the mouth at a time. corn bread should be at our dinner tables every hour of the day.. Although in the Black
Sea Region has a different meaning, corn bread is one of the unchanging pastries of the houses with its taste and ease of preparation in all
regions..

PAZILI KAYGANA: Trabzon has a lot of culture in and offers us great tastes from the north of our country. this indispensable taste
must also be try.! Pazılı kaygana da bir corn flour, dry and fresh mint are other heavy materials.

GONGOŞ STUFFED A great stuffed recipe made with ribs. This recipe made in the Black Sea region is a kind of sour stuffed varieties.

DAY 2: WE MAKE A WONDERFUL LOCAL BREAKFAST WITH A VIEW OF TRABZON UZUNGOL..

for breakfast, our guests will have experience in their local mıhlama workshopıt is made in this region with kolot cheese, genuine butter
and corn flour.

WE ARE DISCOVERING THE BEAUTY OF UZUNGOL AFTER THIS DIFFERENT EXPERIENCE.
FIRST WE WILL DISCOVER THE NATURAL BEAUTY OF UZUNGOL

.
DON'T RETURN FROM UZUNGOL WITHOUT VISITING THE HALDIZEN PLATEAU, WHICH PRESENTS A WONDERFUL NATURE TO YOU. OTHER
PLACES TO VISIT: UZUNGOL MOSQUE, GARESTER PLATEAU, LUSTRA PLATEAU ETC.
AFTER SEEING MANY SHADES OF GREEN AND GETTING FRESH AIR, WE SIT AT A LOCAL DINING TABLE FOR LUNCH WITH OUR GUESTS.
TRABZON PIDE WİTH CHEESE: All of the Karadeniz dishes have a distinct taste . Black Sea food, both pastries and home cooking, never
compromise on taste One of the dishes of the Black Sea, a delicious pita of Trabzon city

.
AFTER THAT, WE WILL TASTE THE AKCAABAT MEATBALLS WHICH IS FAMOUS WITH THE AKCAABAT DISTRICT OF TRABZON.
AKCAABAT MEATBALL: who don't eat Akçaabat meatballs, should not comment about meatballs, , it is a magnificent genus of meatballs.

AND AGAIN WE TASTE THE PERSIMMON DESSERT, WHICH IT IS A SPECIAL FLAVOUR FOR TRABZON..
THE PERSIMMON DESSERT: IT IS A DESSERT THAT IS INTENSELY FLAVORED AND YOU WILL WANT TO EAT AGAIN.

WE CONTINUE TO TOUR TRABZON AFTER LUNCH. WE BEGIN OUR EXPLORATION WITH TRABZON CASTLE.

GULBAHAT HATUN MOSQUE ZAGNOS VALLEY PARK

TRABZON MUSEUM TRABZON BEDESTEN

We are heading for taste local flavors from the back of this beautiful tour.. We start our dinner with the hazelnut soup made with the
hazelnuts growing in the famous Trabzon

.
Prepared with energizing and nutritious nuts this soup will be one of the best starters. It is a soup that must be tried in order to give
you energy especially when you travel and get tired all day.
HODAN BOREGI

it can be eaten at breakfast, brunch, coffee time and dinner.
BEANS PICKLE ROAST

A different taste. One of the most famous and delicious dishes of the Black Sea region
OUR GUESTS WILL TRY TO COOK POTATOES IN THE EMBERS..* POTATOES IN EMBERS WORKSHOP *( steamed sea bass, baked potatoes
cabbage mücver) And lastly, we taste the laz halva.

Laz halva is a wonderful type of dessert that carries a flavor from the pastLaz helvası used to be made when there was no chocolate. For
those ,who live in the house and the guests, this would be a feast.
AFTER TASTING THESE BEAUTIFUL FLAVORS, WE WILL GO TO THE HOTEL WHERE WE WILL STAY.
DAY 3 : ON THE MORNİNG OF THE THİRD DAY WİTH A WONDERFUL TRABZON BREAKFAST, WE SAY HELLO TO THE DAY . FOR THİS
BREAKFAST, YOU WİLL LEARN BY EXPERİENCİNG HOW TO COOK A DELİCİOUS TEA.*TEA COOKİNG WORKSHOP*. KOLOT CHEESE AND
OMELETTE ACCOMPANİED BY THİS BEAUTİFUL BREAKFAST, THEN WE ARE GOİNG TO EXPLORE THE CİTY.

ORTA HISAR MOSQUE

THEN WE VISIT THE HISTORICAL ARSENAL TOWER.

THEN ANOTHER HISTORICAL CHURCH, HAGIOS EUGENIOS (NEW FRIDAY MOSQUE) - WE CONTINUE WITH THE HAGIA SOPHIA MUSEUM.

And then we go to Atatürk Pavilion.

AFTER THİS VİSİT WE WİLL CONTİNUE TO TASTE LOCAL DELİCACİES AT A NİCE LUNCH. SOME OF THE TASTES WE WİLL TASTE:

CORN SOUP

SARAMBULA: It is one of the dishes proving that Trabzon has a great kitchen for vegetarians.. It is made using chard, leek, corn cut, rice and
anchovy according to request.

STUFFED BLACK CABBAGE WITH RICE AND CHARD BURMA BOREGI

KIZLAR MANASTIRI WOMEN MARKET

BOZTEPE,
karalahana doşemesi

BAKED SOUR MULLET FISH: OUR GUESTS WILL MAKE THIS DIFFERENT FLAVOR WITH THEIR OWN HANDS. AND THEN THEY WILL TASTE..
BAKED ''SOUR MULLET FISH WORKSHOP''

AND WE FINISH THIS BEAUTIFUL DINNER WITH THE PEPECURA DESSERT, A UNIQUE FLAVOR THAT THE GREEKS GIFT TO THE BLACK SEA

DAY 4 : WE ARE READY FOR THE ENORMOUS LOCAL BREAKFAST.

SUMELA MONASTERY: In the first stage, we are visiting the Sumela Monastery, which dates back to very old times.. It is thought to have
been founded by two priests named Barnabas and Sophronios from Athens during the time of the Byzantine Emperor Theodosius I (375-
395)..

ALTINDERE VALLEY

HAMSIKOY

WE WILL CONTINUE TO TASTE THE BREAD AND DISHES COOKED IN A BEAUTIFUL PLACE IN THE HIGHLAND. HIGHLAND MUSHROOMS,
VILLAGE EGGS, PICKLE ROAST, CORN BREAD ETC ...

OUR GUESTS WILL COOK THE CHESTNUTS THEMSELVES.''CHESTNUT WORKSHOP''
TEA AND CHESTNUT

WE WILL TRY SUTLAC DESSERT MADE WITH MILK OBTAINED FROM COWS RAISED IN HIGHLAND MOUNTAINS..

TRABZON HAMSIKOY SUTLACI VAZELON MONASTERY

WE ARE GOING TO THE NUT GARDENS TO COLLECT NUTS. OUR GUESTS WILL EXPERIENCE GATHERING NUTS WITH THEIR HANDS.-. HAZELNUT HARVEST:

AFTER THIS BEAUTIFUL EXPERIENCE WE WILL CONTINUE TO TASTE TRADITIONAL FLAVORS AT DINNER. SOME OF THE TASTES WE WILL
TASTE
NETTLE SOUP: The benefits of stinging nettle, which takes its place in many drugs, does not end with counting. Very useful and a different
flavor....

SIRON:Women come together, dough opens... An excellent flavor with garlic yogurt made with minced meat..
LAZ BOREGI

DAY 5 : WE EXPERIENCE THE DELICIOUS BREAKFAST WITH LOCAL FLAVORS IN RIZE.

WE FIRST START EXPLORING RIZE WITH THE ATATURK MUSEUM

.
AND THEN WE WILL VISIT RIZE'S HISTORICAL BAZAAR AND THE BAZAAR OF JEWELERS.

RIZE MUSEUM RIZE CASTLE

WE DRINK THE RIZE TEA IN THE SEA VIEW IN A BEAUTIFUL PLACE

.
SOME OF THE DELICACIES WE WILL EXPERIENCE AT THE LUNCH WHERE LOCAL DELICACIES ARE SERVED::
KORKOTO SOUP CAYELI MEAT BEANS

KAVURMALI KARADENIZ PIDE ROUND CORN BREAD

PUMPKIN SUTLAC

WHO EXPERIENCE TEA PRODUCTION WE OFFER A NICE RIZE TEA TO OUR GUESTS.
AFTER THIS DIFFERENT EXPERIENCE, WE WILL TASTE THE SPECIAL FLAVOUR OF THE LOCAL IN ORDER TO EXPERIENCE THE MAGNIFICENT
BLACK SEA FOOD FOR OUR HUNGRY GUESTS.
ANCHOVY SOUP STUFFED CHARD

PUMPKIN DESSERT WITH NUT

S
AFTER THIS NICE MEAL WE WILL GO TO THE HOTEL WHERE WE WILL STAY.

DAY 6 : WE ARE GOING TO CAMLIHEMSIN VILLAGE FOR A FABULOUS BREAKFAST.. AFTER BREAKFAST WE VISIT THE VILLAGE

CAMLIHEMSİN MOUNTAINS

AFTER VISIT THIS BEAUTIFUL VILLAGE , WE ARE GOING FOR TASTE THE LOCAL DELICACIES AND DO THE RAFTING AND ZIPLINE..
ANCHOVIES KUYMAK

THEN WE WILL EXPERIENCE THE BLUEBERRY CUSTARD WHICH IS ONE OF THE MOUNTAIN FRUİTS..

THEN WE ARE GOING TO EXPERIENCE RAFTING IN THE STORM CREEK. STORM RIVER AND RAFTING. AND ZIPLINE ENJOYMENT

THEN WE'LL VISIT ZIL CASTLE

.
WE WILL GO TO PALOVIT WATERFALL PALOVIT BRIDGE

.
AYDER HIGHLAND

SOME OF THE TASTES WE WILL EXPERIENCE AT DINNER:

CABBAGE SOUP AND RIZE CABBAGE SOUP

.
AND FINALLY THE EXQUISITE DESSERTS ,RIZE BURMA DESSERT. BURMA DESSERT WITH NUTS

WE ARE GOING BACK TO THE HOTEL TO STAY.
DAY 7: THE THIRD DAY IN RIZE, WE START WITH A WONDERFUL LOCAL BREAKFAST IN THE BEAUTIFUL RIZE AIR...
WE OFFER OUR GUESTS A NICE BREAKFAST WITH ROASTED OMELET, KARADENIZ PIDE AND MIHLAMA.

AFTER BREAKFAST, WE ARE GOING TO ANZER HIGHLAND

WE WILL EXPERIENCE THE HONEY OF ANZER HIGHLAND. ANZER HONEY PRODUCED BY THE LOCAL PEOPLE

A PRECIOUS HONEY LIKE GOLD! DID YOU KNOW THAT ANZER HONEY, A NATURAL ANTIBIOTIC, IS A PANACEA??
ANZER HONEY, GROWS IN THE ANZA HIGHLAND IN TURKEY AND TAKES ITS NAME FROM HERE IT IS A HEALING SOURCE THAT IS
CONSUMED TO DESTROY DISEASES PASSED DURING THE WINTER MONTHS.
ANZER HONEY AND POLLEN

SOME OF THE TASTES WE WİLL TASTE FOR LUNCH:
HARMAN SOUP

OUR GUESTS WILL PREPARE THE ANCHOVY BREAD THEMSELVES AND THEN TASTE IT.. ANCHOVY BREAD WORKSHOP''

AFTER THIS EXPERIENCE WE ARE ATTENDING THE HIGHLAND FESTIVALS WHICH ARE TRADITIONAL ANZER HONEY AND TOURISM FESTIVAL.

AFTER THE FESTIVAL, WE ARE GOING TO DINNER WITH OUR GUESTS..
AFTER THE SHRIMP AND FISH DISH, WE WILL TASTE THE MUHALLEBI KADAYIF.

AFTER THAT WE ARE GOING TO STAY AT THE HOTEL..
DAY 8: AFTER HAVING BREAKFAST IN THE MORNING WITH LOCAL DELICACIES, WE TURN OUR ROUTE TOWARDS ARTVIN..

AFTER ABOUT TWO HOURS OF TRAVEL, WE ARRIVE AT THE ARTVIN CENTER. ARTVIN IS THE PLACE WHERE THE TURKEY'S LARGEST
ATATÜRK STATUE.

AFTER A PANORAMİC CİTY TOUR İN ARTVİN, WE ARE GOİNG TO A LOCAL RESTAURANT FOR LUNCH..
FAMOUS ARTVIN CAG KEBAB

ARTVIN BULAMAC WITH NUT HATILA VALLEY

MAGNIFICENT NATURE AND ARTVIN BORCKA LAKE

WE START DINNER WITH ARTVIN'S PUSURUK SOUP. ARTVIN KESKEK

ANCHOVY STEAMED WORKSHOP

.
TTHEN WE GO TO HOTEL.
DAY 9: breakfast in the morning, consisting of local delicacies

AFTER BREAKFAST, THE FIRST DOLISHANE CHURCH , AFTER THAT, WE'RE GOING TO THE CEHENNEM CREEK CANYON.

:

WE START WITH NISOSLU YOGURT SOUP FOR LUNCH. ARTVIN KATMERI

ANCHOVY MEATBALL STUFFED CABBAGE

THE BAKED PILEKI BREAD .WE WILL COOK WITH OUR OWN HANDS.PILEKI BREAD WORKSHOP . PORTA MONASTERY

KARAGOL SAHARA NATIONAL PARK

WE WILL VISIT SAVSAT AND AROUND.

AFTER THE TRIP, WE WILL TASTE LOCAL FLAVORS FOR DINNER. WE START WITH THE GEORGIAN SOUP. AND ARTVIN LOKUMU

ARTVIN BEET MEAL (TURNIP JUICE) ARTVIN SHEET IRON ROASTING

SILOR DESSERT

WE WILL RETURN TO THE HOTEL AFTER THIS DINNER.
DAY 10: WE WILL MAKE A NICE BREAKFAST IN NATURE SCENERY.

.
This nature breakfast after ,transfer to the airport.
WHAT FLAVORS WILL YOU TASTE?
• BLACK CABBAGE SOUP
• HAMSILI PILAV
• CORN BREAD
• PAZILI KAYGANA
• GONGOŞ STUFFED
• MIHLAMA
• TRABZON PIDESI
• AKÇAABAT MEATBALLS
• HODAN BÖREĞI
• NUTS SOUP
• BEAN PICKLE ROAST
• LAZ HELVASI
• CORN SOUP
• SARAMBULA
• STUFFED CABBAGE
• BURMA BOREGI WITH RICE AND CHARD
• SOUR MULLET
• TEA
• CHESTNUT
• NETTLE SOUP
• SIRON
• LAZ BOREGI
• HAMSIKOY SUTLACI
• ÇAYELI MEAT BEANS
• BRAISED MEAT BLACK SEA PITA
• ROUND CORN BREAD
• PUMPKIN SUTLACI
• ANCHOVY SOUP
• STUFFED CHARD
• PUMPKIN DESSERT WITH NUTS
• SHEET IRON ROASTING
• BURMA DESSERT WITH HAZELNUT
• HONEY
• HAZELNUT
• CAG KEBAB
• ARTVIN SLURRY WITH NUT
• PUSURUK SOUP
• ARTVIN KESKEK
• STEAMED ANCHOVY
• NISOSLU YOGURT SOUP
• ARTVIN KATMERI
• ANCHOVY MEATBALL
• CABBAGE WRAP
• GEORGIAN SOUP
• ARTVIN LOKUMU

• ARTVIN BEET MEAL
• ARTVIN SAC KAVURMA
and others ... you will never forget these delicacies !!!
what will you experience?
• mıhlama workshop
• the potato workshop in the embers
• tea brewing workshop
• baked mullet workshop
• chestnut workshop
• women organic market tour
• tea production workshop
• raftıng
• honey tasting
• hamsili bread workshop
• hazelnut harvest
• Anchovy steaming workshop
• bread workshop
• learn the secrets of black sea cuisine from the best masters
• local breakfasts
• delicious dishes only at local and high quality restaurants
• Experienced professionals who will guide you
• 10 nights accommodation
• airport transfers
Festivals to be organized according to the tour schedule:
* 22. Satave Crisp Festival
Artvin Şavşat
Estimated Date: 08.06.2019
* 18. Pure Caucasian Bee And Honey Festival
Artvin Borcka
Estimated Date: 11.08.2019
8. Tonya Butter Art & Culture Festival Trabzon Tonya
Estimated Date: 26.08.2019*
Rize Tea and Tourism Festival Rize Center
Estimated Date: June 1st week
* Hemşin Bal, Culture and Tourism Festival
Hemşin
Estimated Date: August 1st-4th week
* International Pastry Festival
Çamlıhemşin
Estimated Date: May 3rd Week
* Pita and Tourism Festival
Derepazarı
Estimated Date: September 2nd Week
* 4. Anchovy Festival
Estimated Date: First week of December
* Pepeçura Dessert Promotion Festival Made From Local Grape Juice
Rize Center ,
Estimated Date: December 3rd week
* Anzer Honey and Highland Festival
İkizdere
Estimated Date: 1st week of August
*Hamsiköy ve Civar Köy. Sütlaç Fest.
Hamsiköy
Estimated Date: First Saturday of July
* * Hazelnut and Prunus laurocerasus Festival
Arsin
Estimated Date: 29-30 July
* 5. Festival of Bread and Culture
Vakfıkebir
Estimated Date: 4-5-6 August