i’m telling you, there is a great wall here, this country is located by the sea, but despite this, in its national cuisine there is not a single fish treat, the most famous dish here, and you know it for sure, is dormouse, because that’s how the word adjika is translated , you already understood everything, zeromas apsny, hello, abkhazia, lake ritsa, stalin’s dacha, geksky waterfall, today we won’t show you all this, well, because you already know these places, so i’m against the idea of ​​​​starting the program in a classical way, hello , tick, you 're going to die, i had to refuse, we have today is a different goal, i want. to show you

a little-known location in abkhazia, my plans for this trip are to visit a cauldron that fits in the palm of my hand, to find out the secret of preparing the legendary khachapuri - this is, from the famous abkhazian pickled cabbage, to find the most delicious shish kebab in abkhazia, the best place for photo shoots and for relaxation, and well ... the main thing is to test high abkhazian cuisine, you are the pride of abkhazia, i will tell everyone about you, yes, it turns out there is such a thing, but in order to implement all these plans, we still need to get to abkhazia, they say that in 2025 an airport will start operating in sukhum, but for now there is none, the road passes through sochi, no, perhaps this is not the place for us, families with children are given priority here, not the hosts of travel shows.

and watch a movie thanks to the on-board entertainment system and learn the most necessary phrases for traveling, hello, in abkhazian it will be tsera umas, thank you and tapuk, very tasty, this is what we will need, tara and haup, it seems to me that this is a good set, i already we can’t wait to put it into practice, so we take the bus ahead. well, sort of

i didn’t want to get to sukhumi as quickly as possible and i can’t drive past this place. white rocks, one of the most photogenic places in abkhazia and the beach here is one of the most beautiful, and even in summer there are not many people here, because the place is little known, and you can’t get here by public transport. i can already imagine how great it will be here, well , in about two weeks, when the sea warms up, then you can sunbathe, swim, by the way, now i really like it here, you can wander among the breakwaters, climb the rocks, stand on the rocks, take pictures rocks or your shadow on them and sit on the rocks, looking with loving eyes. i can already imagine

how difficult it will be to get to the goal without stopping anywhere, this is abkhazia, there is beauty all around, but you have to try. i am waiting for a meeting with the legend of abkhazia, she turned 55, but despite this, she has not lost her attractiveness, juiciness, look for yourself, this is a legend, achav, aka khachapur, aka a boat, and they cook a legend in this legendary restaurant.

vysotsky liked to dine here with marina vladi and fazil iskander. and judging by the reviews of tourists, despite its venerable age, this restaurant now manages to win hearts. soft airy dough, there is a little secret: in addition to flour, sugar, salt, yeast and eggs, bagan adds sour cream to the dough, after kneading it rests for about 20 minutes so that it comes up, beat it for another 10 minutes, then

leave it for more once it has risen, so, then we knead the dough so that we get this flat cake about 2 cm thick, then we take the edges, pull it up like this, press it, wait, well, we don’t have room for now further you will see how everything, further you will see, in vain, i was worried that there was no room left for cheese, by the way, about the cheese, here is an important point, what kind of cheese, and this is exactly the company secret, what makes the vagan boat the best in obkhazia. the fact is that everyone uses adyghe cheese, but here, in addition to adyghe cheese, two more are added, and the cheese is passed through a meat grinder, and this is also important, but which cheeses in what proportion is a mystery. bagan advises using different ones and

finding your ideal combination, so on, then we leave it to bake in the oven, the heat should be maximum to form the dough. baked, the cheese was not dried. 250° - good, 300 - even better, after 8-10 minutes we take it out, break an egg into the center of the boat, return it to the oven for another minute, then put a piece of butter and try it, take the tail, then, oh, that’s how it works for me i like it, look, parkamise, tightening, this is a thrill, it’s very beautiful, incredibly appetizing, i understand that everyone is waiting for an assessment, what do you say, but i can’t, i have to make sure it’s correct and give

the opportunity for the cameraman to take a beautiful close-up, stretching on his hands and in his mouth, mamma, and it seems to me that i have finally found such a delicious nehapur that it’s all in one, yes, that it deserves the role of the main king of the table, i like everything from the way the cheese is stretched, from the way it is loaded with cheese, to the dough, the dough, look, in appearance it resembles the most exquisite pizza, but inside...

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emelya, premiere from monday at 19:30. it is not surprising that abkhazia is one of the top five most popular destinations for beach holidays among russians; one and a half million of our, or rather your compatriots, vacation here every year. the reasons are clear: the sea, warm, clean, beautiful, the beaches are sandy and pebble, the nature is crazy, the atmosphere

is colorful, the food is to die for, the prices are reasonable, the best... but it’s not evening yet, so while we’re going to work, we’ll look at sukhumi and show others, once upon a time it was considered very prestigious to relax in sukhumi, the best workers of the country of the soviets and creative bohemia spent their holidays here,

huge ships moored here at the seaport. here trains with citizens on vacation came here, but these times are in the past, now most of sukhum is a paradise for lovers of abandoned things, but the memory of my ancestors is alive, look, this piece of the wall is the ruins, the remains of the diyaksuri fortress, which the romans built ah... 1,900 years ago, and there is at least one more place that i would add to the mastit list, actually, that’s not what i meant, it’s not a long shot, it’s just that alexey is such a fan of history that yes if he had his way, he would spend whole days photographing only historical monuments and ruins, i meant this location,

my favorite attraction in any city, the market. and this market would not be abkhazian if there were not so many tangerines here, it smells like new year all year round, and tangerines are not only sold at ridiculous prices, but sometimes they just give it as a gift. if we now show millions of viewers on the federal channel that they will give everything here as a gift, then you will have such a wave of tourists, everyone will want gifts, what to do then? it's ok.

no, well, okay, because in this case the secret of the jam is also the secret of success with customers, and the jam is truly extraordinary, as soon as you bite into it, the sea of ​​tangerine everything explodes in your mouth incredibly, and the skin is very soft, you don’t even feel it, slightly, it’s even pleasant, there is some kind of texture, that’s it, i pickled a worm, you might think about... it’s just that everyone knows, but i personally am confused, if this is translated as salt, then what is abkhazian salt? the same thing, but in a dry version it comes, that is, it is dry, dry

adjika, absolutely true, in this case we also take it, but it turns out that there is also green adjika, the meaning is that it is a green pepper, and which of the spirits is hotter , for example, because it is based on hot capsicums, the green ones also contain capsicums, but... nuts and figs you will have to fork out again for walnuts, without which abkhazian is unthinkable.

perhaps that’s it, the bag is already heavy, that’s it, there’s a photo, it’s big, this is for you, this is my lychee, wow, just for the photo, just a minute, yes, but this is not in abkhazian, in abkhazian, but dzhendzhukha, but dzhendzhukha, you still need to learn how to pronounce this, but it’s definitely worth doing it, then you’ll definitely get respect from the locals and... discount, once again, how to call it correctly, adzhendzhukha, adzhendzhukha, someone there shouted too, you’re smart, smart , you also shouted, shouted, let me

say it correctly, ajenjuha, ajenjuha, ajenju, adzhindzhukha, let’s forget the word chershello, this is adzhendzhukha, adzhindzhukha, friends, i can’t, there are so many different goodies around , please take me away from here, i myself can’t, because they are waiting for me, the coolest chef of sukhum and a tasting of haute abkhaz cuisine, yes , contrary to popular belief, there is haute cuisine in abkhazia, and here is its main creator, shamil kylych. he began his career at the age of 16, studied with chefs in rostov, moscow, istanbul and, having mastered all the wisdom, came to abkhazia to create abkhazian cuisine 2:0. mamma-mi! i’ve probably never even seen, let alone tried, seen haute abkhazian cuisine. shamil, you’re already surprising, i haven’t tried anything yet. let's begin our gastronomic

journey. we take smoked butter, yes, and scoop it out and just taste it lightly. so, damn it, the smell is just crazy, well, it’s as if i’m now sniffing not a piece of bread and butter, but... i don’t know, inside a fire. this oil is a reference to the traditional abkhazian apatskhe, where they cook mamalyga and smoke meat and cheese from morning to evening. it's not even oil, it's not even mast, not cream, it’s something much more delicate, but this smokedness is fashionable, as if i were just diving into a fire, and i found out the secret of cooking for you. the butter is whipped, a sprig of rosemary is set on fire, foil is on top

, voila, the most ordinary butter now smells fantastic, the same can be done with cream cheese, but they should be served with bruschetta charcoal soup, this is this charcoal soup, so we just smoke it right up, we also throw a burning log there, everything is boiling there, it’s just baking and the smoke is so continuous, yes we throw it right into the soup, wow, try it, otherwise i’ll start eating it myself, basically all the ingredients are familiar, meat, vegetables, but in a completely new reading there are no words, oh, such an unusual soup, it seems like it’s creamy somewhere, but ... so original, yes, original is good, because i don’t even know how to describe it, like creamy, but again here is this smoked meat, this meat is also smoked. our next

treat, seemingly well-known eggplants, also look and smell new, in abkhazia beets are added everywhere, we turned it into such a cream, this is beetroot cream, uh-huh, here is kenzap, which gives such a spice, this nut cream and so, when you try it, you will feel such a crunch, starchy, interesting, i’ll try it, i’ll try it from something, according to shamilya, with the help...

if you can see, in a word, you already understand, this eggplant is also an explosion of flavors, an explosion of the brain, because the video familiar product the brain expects one thing, but gets something completely different, here you know, not like writing for the brain, and writing so that the brain gets twisted and confused with delight, well, finally the dessert is great again, it seems... persimmon, but in a completely new way, that same taste of persimmon is a little distant, but it has become much richer and much more interesting, and you can do the same, i’m telling you, combine the heated cream with melted sugar and salted caramel, add chilled butter, beat the salt with a blender, then make the butter cream, 500 g of cream, 100 g of sugar,

beat in to get the cream. cut the dried persimmon into four parts and lightly boil it. we spread the persimmon pieces with buttercream, cover with salted caramel sauce and sprinkle with chopped lime zest. what can i say except that i just ate , enjoyed it tremendously and was just with a friend. with the miracle of man, you are a miracle, you are the pride of abkhazia, i hope that we will see you again of course, thank you very much, that’s what i decided after such a tasting, since all the treats were so unusual, then the end of the day should be the same, sea is waiting, and the show is about to start, there are incredible sunsets. and i

i thought, why just take pictures at sunset, or you know, as everyone usually does, you hold the sun in the palm of your hand, well, it’s banal, now i’ll show you such cool ways to take unusual photos, that’s the first thing, and now let’s run the video in the other direction and beauty, that’s it idea number two, although it can only be implemented with a vertical camera. idea number three, the final idea, a plastic bottle, some water, that’s the result, you feel it too, maheev, a real treasure,

aromatic arabica beans from... understand, but this is the first thing that comes to mind, second and third, to be honest, well, dumplings, now you’re going to start giving me a break, we thought it was a club, at least a strong one, i didn’t learn it, let’s continue, brothers, continue to fry, we’ll light it until the morning, i i can still focus. focus on the final,

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could stand here and admire this beauty, friends, you may not believe it, but i’m in abkhazia, an unusual observation deck was built here in order... to attract tourists to eastern abkhazia, to this unpromoted corner of the country, and with its the hand completed the task, the tourists' hand pulled up, and soon i'm sure he... there are films about the apocalypse, where the main character is the last survivor on the planet, it feels like i was just given the same role, this is tkuarchal, an abandoned miner a town with almost no inhabitants left. and once upon a time, imagine, apartments here

were as expensive as in moscow, if only there was a lot of coal, salaries were high, the food was excellent, the nature around was crazy. but after the war the city was empty, now nature, slow but surely, is absorbing it, as if it trying to decorate it to hide all the ugliness. okay, we won’t argue with nature, let’s go and see the beauty, because it’s in the surroundings.” geksky waterfall, of course, the famous film sherlock hall was filmed there, even i was there, everyone also knows girlish tears, well , of course, this is the most accessible waterfall, but few people know where the largest waterfall in abkhazia is located. yes, yes, you understood correctly, that’s where we’re going. there are no interpretive tourists here yet, so you can take photographs. and take pictures as much as you like, don’t

worrying that some people are constantly getting into your frame. introduce me, friends, this is irina, no, she is not the largest waterfall in abkhazia, she is his, how to say, neighbor, by the way, a beautiful neighbor. here the road to the neighbor is more like a testing zone, so at times the path is very good, at times, especially if you look around, it’s a little scary, here it is, meet adau, or in russian - a giant, the largest waterfall in abkhazia, 100 m high, it’s like three

nine-story buildings, stacked on top of each other, but if you want, i’ll be honest, its height impresses me much less than the waterfall itself, how to turn on the sun is reflected through the water, everything is green here, because the sun, and water, nature, as if it’s exploding with life here, it’s just fantastic, but the main thing , what distinguishes the giant from other waterfalls is the opportunity to visit its belly, to walk behind a wall of water along a ledge in the rock, mom, i’m inside the waterfall, this is a shot inside the waterfall itself, but for this it was worth coming here, and this giant is definitely worth it to come to eastern abkhazia. i recommend, well, now

the boilers are waiting for us, what are you here, as soon as i said the words boilers, my stomach misunderstood, naturally, it began to prepare for food, he grumbles, well, what am i, and i won’t argue with him, on the contrary, i myself think that a long time ago... the famous abkhaz kebab will answer, and not just any kebab, but prepared by the legendary rafik chalakean. rafik arshavirovich has been frying kebabs for 45 years, and he is one of the best in this business in the republic, and some even believe that he is the best. oh, i'm going to smells. rafik, is that you? yes, a legend of abkhazia. hello. hello. because the. the picnic season is about to begin, i, of course

, decided to take out the secrets, i was told that rafik doesn’t like to talk, doesn’t like to share any secrets and doesn’t like to let them in, well, so, i’ll tell you what i managed to pull out with pincers, firstly, it is very important that the meat is fresh, and if we are talking about pork, you need to take the neck, here is the marinade - the simplest, salt, onion and black pepper, and salt to a minimum, it dries out the meat. and where are these mayonnaise or tamzhika everything disappears from mayonnaise from adjika can dull the meat, the softer it becomes, and it will become dumber, right? and of course, you need to know how to fry; rafik only uses birch, because it holds the temperature better than anyone else. first , maestro lets the meat cook on low heat, and then adds coals and makes a crazy crispy crust. are there any more

recent glories, latest secrets, tips? no, no, everything, everything, i would honestly say, it’s all otrux. and mine have already faded and my eyes have faded, i believe it, considering how this meat looks and smells, but i still have to check the taste, so someone can explain to me how it works, rafik and i were preparing a couple of skewers, and then a whole mountain of food appeared, also vegetables, and everything smells like that, well, let’s try it, fatty, shiny with a crust, it seems to me that at first glance today... really, i don’t know how rafik does it, the feeling that his eyes and hands are like an x-ray, registers at what moment the meat becomes perfect, between the fibers i feel this fat content that just not only does it stand out, it explodes with every bite of the pork kebab,

beef lula, lamb ribs, everything is perfect, everything is bomb. delicious, after a light abkhaz snack i’m ready to move to the cauldrons, the cauldrons are still waiting, it’s so amazing, here every tree is covered with moss from the greenery, it feels like we’re not just in the caucasus, but i don’t know, in an exotic jungle in a lost world. and here is the first stop, three cauldrons, that’s the name of this canyon. oh, here we come, oh, thank you, and the taboo,

judging by the name, three cauldrons, it seems to me that since childhood they have been thrust into the witch who brews her potions. in general, in the summer there is much less water to get to these three boilers, where they are easier to get to the boilers, besides, when it’s hot, you can take off your clothes and walk straight through the water, oh, i found it, here’s one, two, probably. on the third one is even lower, you can’t see it from here, and i don’t see the witches either, it’s a pity, because i liked my theory about witches, seryozha, come on with the drone, show us the third one, one two, three, you see,

the cauldron one, two and three, an amazing creation of a mountain river called tsarskha, so now let’s... take a spectacular photo if i’m sharply conducting shots, keep in mind, it means the river carried me away, you can find out for me that in the first, second, and third cauldron, they are all connected to each other, so, i fell into one, got out of another, a miracle the nature is so excellent, and the photos were taken, and federico cel, we are moving on, there is another amazing place ahead, a beautiful road to it. here you want to take pictures of everything, for example, this bridge, not just a bridge, but a 20th century bridge built by monks, everything is made of stones, that’s what’s on the right, that’s on the left, such views seem to be lost the world is here, amazing, here it is, the grand finale

of our trip: the green canyon, yes, yes, the same one that you already saw at the very beginning of the program, the trees are covered with moss, a mountain river, emerald water and no one, listen, birds, river, i love places like this. only secluded, that you can enjoy not only beautiful views, but also the sounds of nature, but overall peace, and do you know how the feeling of peace doubles? i love to do this with a cup of coffee, ambassador, it is created by experts from arabica beans, its exquisite taste and

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the river is in turquoise seething water, the caucasus mountains are a glass bridge, i won’t say that i’m scared, it’s most likely even cool that it’s transparent and you can see the river below you, but forgive me, well, when there’s still such a view around, not even... much i want to look down here, it’s incredibly beautiful here, the ideal place to slightly tickle your nerves and enjoy the views. initially, this thirty-meter bridge was built for guests of the restaurant and recreation center, but very quickly it became a tourist attraction. more and more people come here for the sake of the bridge, photos on it and against its background. mom, what a place, i don’t even know what to take pictures of, there are houses, and a river, and such berquoise water, snowy peaks,

a bridge, beauty all around, so i even got distracted, why did i come here in the first place, judging by to the producer who shouts and waves at me, that means yes, i came here to film how i cook, that’s it, i’m going, i’m going, i’m going, first of all , let’s deal with the goat, in the literal sense, a ready-made marinade, it’s interesting that it’s made on the basis of sour cream, thanks to it, the goat meat will become softer and filled with a creamy

taste, add salt, black pepper, khamisuneli paprika, mix thoroughly and coat the kid with this mixture, i just usually cook without gloves, but i think that it won’t work here without 100%, we have this the operation will now begin federico mozarek.

operation we need to put this scythe on a spit, in this case we can’t do without pliers, nuts, screws, wire and force, here’s coal, an angle, a larger angle, that’s it, then the heat does all the work for us, there’s a whole physical training here, look at me , i ’m already dead, this is just the beginning, there are abkhazian pickles ahead, i won’t hug, and look what’s going on, 3 days of sun,

suddenly the weather decided to turn bad, well... there’s nothing you can do, these are mountains, cabbage, what’s wrong with this cabbage we do it, it needs to be cut, so into large pieces, yes, okay, here, like this, yes, now we add, uh-huh, to the bowl, add bell pepper here, we need to cut it in half, now we are missing one more cucumber, and we don’t have any hot pepper chopped, that's it, like this, one, two, and now that's it, now all this needs to be added is a little salt and garlic. but after 3 days, when the pickles are ready, you will need to take it out and throw it away. in order to make abkhazian pickles, you need elderberry, it gives color and gives its taste. what a surprise. i always i thought that abkhazian pickles would be colored with beets, but it turns out not. elderberry. wow. now you need to put on gloves. otherwise, yes, we paint in siruga. we put on gloves and

mix the vegetables properly.

the most important ingredient present in the dish is the soul of the person who cooks, and since i cook here, so we cooked, and here you know, in a double soul, it seems to me that it turned out very, very tasty, juicy, salty, why doesn’t anyone try my pickles, i tried my best with my italian hands, let's try, let's try, artch, arch -

this is there, arche is there, tell me what you can eat the meat with, the main thing is not to breathe through your nose, you can thicken it with this meat, but i burst into tears, the tears started flowing. from

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