From Soil to Table - A Seasonal Food Journey in the Black Sea Valleys

Overview
This journey explores the connection between land, food and culture in the valleys of the eastern Black Sea.
Over four days, guests meet local producers, visit traditional kitchens and discover how regional dishes are prepared using seasonal ingredients. From tea gardens and stone mills to village kitchens and valley restaurants, the experience follows the path from soil to table.
Rather than a classic food tour, the journey focuses on production, sharing and the slow rhythms of rural life.

Day 1 – Tea Landscapes & Local Flavours
Guests meet at Rize–Artvin Airport and travel along the Black Sea coast to Fındıklı.
After a welcoming breakfast in Çağlayan Valley, we visit the Abu Ulya tea gardens, where we learn about the history of tea and the process behind the famous “two and a half leaves”.
Following a tea tasting experience, guests take part in a Tchala Tea blending workshop.

Dinner and overnight in Fındıklı or Ardeşen districts

Day 2 – Valleys, Producers & Tasting Stops
After breakfast, we travel through Fırtına Valley towards Çamlıhemşin.
Throughout the day we visit several local stops, meeting producers and tasting regional flavours along the way.
The journey includes visits to village cafés, artisan workshops and scenic valley locations. Guests also learn about traditional instruments such as the tulum, an important part of the region’s musical culture.
The day continues with a visit to Zil Castle and the highland landscapes of Elevit Plateau.

Dinner and overnight in Fındıklı or Ardeşen districts.

Day 3 – Cooking, Craft & Shared Table
Today we focus on the preparation of traditional Black Sea dishes.
We begin by visiting a historic stone mill, where corn is ground using water-powered mechanisms.
Later, guests take part in preparing several regional recipes such as:
corn bread
stuffed black cabbage rolls
anchovy pilaf
muhlama

The dishes prepared together are shared during a long communal meal.
In the afternoon we visit the Fındıklı Women’s Cooperative and local craft spaces to learn about regional production and daily life.

Dinner and overnight in Fındıklı or Ardeşen.

Day 4 – Village Walk & Farewell
After breakfast we take a slow walk along the historic Çağlayan village path, observing traditional Laz architecture and rural landscapes.
Following a final stop at a village café, we return to the hotel.
After some free time, guests transfer to Rize–Artvin Airport for departure.

Note:
Additional tasting stops such as Mora Café, Kalif Café, Çinçiva Kahve and Noğa Café are optional and not included in the tour price.
Food and beverages at these locations are at the participants’ own expense. Please note that some of these small local businesses operate independently and may not always be open depending on the season.Personal expenses