blank image



Tasting Cappadocia

Located in the vast plateau that is Central Anatolia, Cappadocia's fascinating history began with its creation, millions of years ago, when its three (now inactive) volcanos erupted, spewing the land with a porous layer of rock. Subsequent years of erosion by the elements created a fantastic landscape of "fairy chimney" formations and the fine hand of Mother Nature resulted in rifts and caves among the region's rocky pinacles. By the 4th century, there were monastic communities living in the caves and entire underground cities had been inhabited by early Christians seeking refuge from persecution and worshiping in carved out underground chapels; later Byzantine-style churches rose above ground. Eerily beautiful and a World Heritage Site, Cappadocia remains a very spiritual place.

The region of Anatolia has its own culinary specalties that include lahmacun, a kind of flat-bread pizza, hot humus and the use of ovens in the ground - tandirs. Cappadocia offers sense-of-place dining venues - terraces overlooking the surreal and magical landscape and restored mansions where guests sit in the traditional Turkish style, cross-legged on cushions around low, round tables. Wine has been produced in this region for thousands of years and foodie travelers enjoy incorporating stops in the vineyards and tasting the local wines.

Our Taste of Taste of Cappadocia package delivers deluxe accomodations at the new Argos Hotel. Listed as one of Travel & Leisure's "Best New Hotels of 2010", Argos was a historic monastary - now beautifuly renovated. Located in the heart of the old Uchisar village, the highest town in Cappadocia, its spacious rooms are modern in design with a nod to the spirit of the region and its cave houses. The views of the countryside are breathaking.

On private guided tours you will explore the biblical realm of Cappadocia including one of its most important undergound cities, Kaymakli and the open air museum of Goreme with its hidden churches pre-dating the 10th Century. You'll see villages where the traditional Turkish way of life is still practiced including the baking of bread in communal village ovens. Also included will be a visit the Turasan Winery in Urgup. Established in 1943, it's one of the region's most important. Depending on the season, you can assist in harvesting grapes, view production and of courses, enjoy a tasting. A highlight will be a culinary demonstration and lunch at a family-owned village restaurant - Aravan - where you dine on Cappadocia's regional specialties (many cooked in the tandir ovens) like the bulgur "wedding soup," the kuru fasulye (white beans in a tomato sauce) and a tender lamb stew. Salad and stuffed grape leaves accompany the meal which is followed by a dessert of either fresh village apricots or local helva. A special dinner with wine will also be included in your stay.


  • 2 nights accomodations at the new award-winning 5-star Argos Hotel.
  • Private transfers airport-hotel-airport.
  • 2 Breakfasts.
  • 1 Lunch - 4 courses of regional specalities - at a family-owned restaurant and including a cooking demonstration of all dishes.
  • 1 dinner at the elegant Elai Restaurant - 3 course Pre Fixe with with wine.
  • Private guided panoramic orientation tour upon arrival with some special visits.
  • Full day private guided tour of Cappadocia with visits to the key iconic sites.
  • Winery tour, experience and tasting.
  • Optional visits to local carpet factory and an artisanal pottery maker.

Menu Options

  • Early Morning Balooning Over Cappadociali
    - $200 per personGlide over Cappadocia's magical landscape and then toast they sunrise and your unforgetable experience with a glass of champagne. Transfers included.
  • Whirling Dervish Perforancee at Sarihan Kervansarayi
    - $30.00 per personThis mystical ceremony, called a Sema, represents the journey of spiritual ascent. The ceremony ( 45 minutes in length) is held nightly in an an ancient inn - called a Caravanserai - where Silk Road merchants - and their camels - rested for a few days of their journey.

A Taste of Istanbul

Engin Akin's Cooking School