«Unforgettable taste of Azerbaijan»

14:50
Arrival in Baku. Meeting at the Airport.

15:30
Transfer to the hotel. Accommodation at the hotel. Rest at the hotel before dinner.

19:00
Welcome dinner at the restaurant.
Appetizers: Azerbaijani kutabs with meat, Mangal salad, cheese plate, fresh vegetables, olives, greens, lavash, tendir bread.
Main course: Lamb shashlik One of the most ancient dishes of the East is lamb kebab. It is considered a traditional dish of Eastern and Caucasian cuisine. During frying, the meat absorbs the amazing smell of wood, smokes in smoke, thereby acquiring an amazing aroma and taste. Marinated meat, cooked on wood or coals, can rightfully be called a real shashlik. The dish served to the table is decorated with fresh tomatoes, cucumbers, sweet peppers and herbs.
Main course: lula kebab , a type of shashlik, is made from minced lamb seasoned with spices. First, the mince is put in the refrigerator for 20-30 minutes. Then the mince is formed into sausages and threaded onto a skewer. Lula kebab is fried in a grill over hot coals (without a flame). The finished lula kebab is wrapped in lavash and garnished with onions and herbs.
Drinks: water, compotes, tea with Azerbaijani sweets after meals.

22:00
Return to the hotel.

09:00
Breakfast at the hotel.

10:00-13:00
Sightseeing in Icheri Sheher (Inner City)
1. The Maiden Tower - the oldest surviving structure in Baku.
2. Shirvanshahs Palace
3. Caravanserais
4. Market square
5. Mohammed Mosque
6. Shemakha Gate
7. Juma Mosque
8. Workshop of Ali Shamsi
9. Museum of Miniature Books
10. Monument to Aliagha Vahid
11. "Cats in Love" monument
12. Inspection of the facade of the house of the sculptor Mirteimur
13. Locations from the filming of the movie "The Diamond Arm" ("Damn it" and "Tsigel tsigel" moments)

13:00-14:00
Lunch at a restaurant in the Old Town.
Appetizers: Azerbaijani kutabs with greens and pumpkin, cheese plate, fresh vegetables, greens, lavash, tendir bread.
First course: "Dushbere" are Azerbaijani dumplings that are three times smaller than regular ones. The preparation of this dish requires a lot of time and painstaking work.
Main course: Vegetable Dolma "Three Sisters": eggplant, tomato and pepper. In Azerbaijan, dolma is prepared from vegetables such as eggplant, tomato and sweet pepper. For the filling, they use minced lamb, generously seasoned with aromatic herbs and spices. Along with any dolma, "katyk" is always served, to which garlic is often added.
Drinks: water, compotes, tea with Azerbaijani jam after meals.


15:00
Excursion to the Heydar Aliyev Cultural Center
The striking Heydar Aliyev Center with its unusual wave-like shape was designed by the renowned British architect of Iraqi origin Zaha Hadid.
It opened in 2012 and immediately became a calling card of 21st century Baku. For its unique design and innovative interior, without a not a single straight line, the Center was awarded the prestigious international Design of the Year award by the London Design Museum in 2014. The building is intended to become a place that is open to everyone, regardless of gender, race and origin, and brings together people willing to share ideas.
But the Heydar Aliyev Center is not only amazing architecture, but also an impressive museum and exhibition complex. Here you will find a variety of permanent and temporary exhibitions, which present the best examples of Azerbaijani and world art and culture.
Among the permanent exhibitions are a museum dedicated to the life and work of the national leader Heydar Aliyev, the Mini-Azerbaijan exhibition, where you will see miniature copies of the best historical and architectural landmarks of the country, and even a unique collection of vintage cars. The Center also houses a stylish, cozy cafe and modern multimedia conference halls, where international conferences and other events are held. The building itself is located in a large green park, where in fine weather you can relax and have a good time.

18:00
Return to the hotel. Rest at the hotel.

19:30
Dinner at a national restaurant.
Appetizers: Eggplant rolls, cheese plate, fresh vegetables, olives, herbs, lavash, tendir bread.

Main course: Chicken Tabaka
Main course: Shah of Azerbaijan pilaf with chestnuts and meat. This pilaf is a little different from those that all tourists who have visited Central Asia or Turkey are accustomed to. Pilaf with chestnuts is made differently. First, rice is prepared in a special way, and then accompanying dishes, which are like additives to the king dish. Onions cut into half rings are fried in ghee over low heat with the addition of turmeric. Meanwhile, the meat is boiled separately in salted water, which is finally sprinkled with fried onions with butter, dried cherry plums and then fried chestnuts.
Drinks: water, compotes, tea with Azerbaijani sweets after meals.


21:00
Excursion “Lights of Baku”: drive along the central streets and squares, enjoy the panorama of the evening city from the observation deck.

21:30
Return to the hotel. Free time.

08:00
Breakfast at the hotel, check out from the room.

09:00-13:00
Departure to Shemakha (about 120 km from Baku). On the way, a stop to see the rock mausoleum "Diri Baba" (15th century) in the village of Marazy. In the city of Shemakha you will see the "Juma Mosque" (10th century) and the mausoleum complex
"Yeddi Kumbez" (Seven Domes of the 17th-18th centuries).

13:00
Lunch at the national restaurant " Abgora "
Appetizers: Kuku , cheese plate, fresh vegetables, greens, lavash, tendir, bread .
Main course: Veal tenderloin marinated in a special sauce
Main course: Young lamb saj with vegetables is a very tasty and juicy dish that is prepared in a special way. The classic recipe involves using a special stand with the same name. Using vegetables during cooking, the most delicious juice soaks the meat and potatoes.
Drinks: water, compotes, tea with Azerbaijani jam after meals.

Wine tasting at Meysari Winery (Shemakha)
The Shirvan Wines company, which sells its products under the Meysari brand
(named after the village where its main production facility is located), is one of the youngest wineries in Azerbaijan. It was the first in the country to receive an EU certificate as an organic producer. The first 40 hectares of vineyards were planted in 2014, the first harvest was processed in 2015, and production is rapidly developing. The area of vineyards has already reached 160 hectares, high-quality equipment from the French company Pera-Pellenc has been installed in the new production facilities, and a restaurant, guest house and museum have been built to receive tourists and conduct tours.

16:00
Moving to the city of Baku.

19:30
Accommodation at the hotel. Rest

21:30
Return to the hotel. Free time

12:00
Transfer to the airport.