From the Geographic and climatic point of view, Iran is a country with four seasons in most areas. As a result, the climatic diversity is the biggest factor affecting Iranian Culinary. Having a vast plant species diversity alongside easy access to livestock and also diversity of aquatic species have resulted in a pleasant combination of foods that suit most people's tastes.
Furthermore, the secret of combining these ingredients and spices has been preserved from generation to generation this is why the taste of Iranian food is everlasting in the minds of all tourists who came to Iran and has tried Iranian cuisines.

Day 1: Tehran

Arrival to Tehran, check in, tour begins at 10-11 in the morning (depending on the time of arrival it might begin later), Visiting Golestan Palace an excursion to Tehran Grand Bazar, Spice Market, vegetarian lunch in the Artists Park (Gheymeh with Soya, Kuku a dish similar to Frittata with Potato and eggs, Mast-o Khyar a dip with yoghurt and cucumber and kheer for dessert). Overnight Tehran

Day 2: Masuleh

After an early breakfast driving to Gilan Province, visiting the beautiful steep village the Masuleh, lunch alongside with the presentation of two famous local cuisine, Mirza Ghassemi and Torshe Ghalieh consist of freshly picked local Herbs Garlic and Vegetables, Organic Eggs and delicious spices . over night Masuleh

Day 3: Masuleh

After a unique breakfast with local dairy products along with a fresh bread which yourself helped to bake, before moving to Rudkhan Castle, preparing a long-cooked meal with presentation of another famous local cuisine using only fresh and organic ingredients. Shesh andaz, a food rich in ingredients such as Walnuts, Pomegranate Paste, Eggplants and Onion. Hiking in the castle and shopping local handicrafts, back to the hotel and a pleasant lunch. Overnight Masuleh

Day 4: Lahijan

After Breakfast living the jungle to Lahijan the city of lush tea plantations, check in, a short rest, testing fresh tea with evening meal in the tea gardens, an excursion alongside of lake and the magnificent Satan’s Hill (Sheytan Kooh). a pleasant grocery shopping at the local markets and a presentation of a simple nutritious food with the aroma of life. Overnight Lahijan , Sirabij with ingredients such as aromatic Herbs, garlic and Organic Eggs which serves with Organic yogurt. Alongside this dish you can taste a very delectable stew, the Baghali Ghatogh that is a combination of fresh local Beans, garlic and eggs served with rice.

Day 5: Anzali

Driving toward the Caspian Sea, Visiting the Anzali Lagoon attractions including: Lotuses, Anzali Port, the end of our Excursion is visiting the local fish market, which is blended in with the delightful sound of the Caspian Sea and the local fishermen, where you can find from the Caspian Kutum to lobster and caviar. For lunch in this seaside town . Over night Anzali the chef's suggestion naturally would be fish. However to be loyal to the theme of the Tour we suggest the Caviar Kuku or the Caviar Omelet, using Caviar, garlic and eggs alongside fresh herbs will be you’re the most marine omelet of your life, Overnight Anzali.

Day 6: Ardebil

Continue to Ardebil crossing the Heyran, which mesmerized every viewer. Traditional foods in Ardebil correspond to the climatic conditions of this region with cold and long winters. Many kinds of soups and pottages with Sablan's dairy and honey are typical cuisines of the area. After a long drive. Dinner and rest at the hotel. Overnight Ardebil

Day 7: Ardebil

This morning we go to local market to buy beans, vegetables, buttermilk, bread and mint to make Ash-e Doogh. Visiting to Sheikh Safi's Tomb and one of the oldest mosques in Ardebil the Ardabil Jame Mosque. Overnight Ardebil .

Day 8: Sarein

Visiting Sarein, relax in the foothills and enjoy the natural spa in the warm and healing waters of Sarein and after a great relaxation having a delicious organic food in the heart of nature. Geographically, most foods are cooked with mutton or chicken. To stay loyal to the tour theme we only use foods with no meet in recipe or substitute such as soybeans or mushrooms instead of meat. Today's local food, is Sutipolow, a very high nutritional value cuisine, which is rice cooked with milk and saffron served along with dates and raisins and of course with a little smoked fish. Overnight Sarein

Day 9: Tabriz

Moving on to Tabriz the capital of east Azerbaijan province. The city of authenticity and honor. The capital of economy of Azerbaijan. After a short rest. An excursion to the city. Visiting Iranian Carpet Museum, the Iron Age museum, Alishah Arg and Tabriz Municipality Palace. Overnight Tabriz

Day 10: Tabriz

For breakfast we will have Doymaj, an ethnic cuisine which usually they eat for breakfast or evening meal, a beautiful mix of bread, aromatic herbs (leeks, parsley, tarragon and pennyroyal) and walnuts, with this energy bomb we start our tour to Tabriz. For the night, we have delicious vine leaf roll (Burakh Dolmasi), mix of oatmeal, rice, cotyledon, onions, and fresh herbs all wrapped in vine leaf, along with yogurt. Overnight Tabriz

Day 11: Tabriz

Continuing the journey to the beautiful village of Kandovan, a village of steady rock, this village is one of the few rocky villages in the world where life has traditionally flows. Top-grade nuts, fresh honey, are the region's most famous products. Green bean Kuku, with green bean, potato, garlic, onion, egg-walnut and barberry are ingredients of this cuisine with high levels of vitamin A and iron in combination. Served with local bread. Overnight in Tabriz.

Day 12: Departure

Departure from Tabriz to destination (if flying with Turkish), otherwise return to Tehran and fly back home.