Baku empties at the weekend. Half the city has a dacha somewhere outside it — a plot with a house on it, a few fruit trees and a vegetable garden that is taken more seriously than most restaurants. This afternoon is spent at one of them, and it is the closest thing on our list to being invited somewhere rather than shown something.
The garden first
You walk it before anything is cooked, because what is growing decides what you make. That changes through the year: herbs and greens early, tomatoes and cucumbers through the summer, pumpkin and pomegranate late. We are not going to publish a menu — a kitchen garden is not a supplier, and the honest version of this afternoon is that it depends on the month.
Kutab, on the hot plate
Then the board. Kutab is a thin folded flatbread cooked in seconds on a dry plate — greens, pumpkin or minced lamb inside — and it is the dish that everyone in Azerbaijan has an opinion about. Rolling it thin enough is the whole skill and it is harder than the woman showing you makes it look. You will make several. The early ones are noticeably worse than the later ones, which is the point.
The table
You eat what you made, with tea and whatever the garden contributed. A full lunch can be added on top — say so when you book and we will quote it for your date; we would rather do that than print a number here that changes with the season.
Who this suits
Anyone who would rather do something than look at it, and families in particular: the kutab board is the one part of a food tour that children actually want to join in with. Vegetarians are straightforward here — the greens and pumpkin fillings are the traditional ones, not a substitution. Tell us in advance anyway.
The group forms at the meeting point and drives out of the city.
Into the garden
A walk through what is actually ripe that week — which is what decides the cooking.
The kutab board
Rolling, filling and folding, then onto the dry plate. You make several; the last one is the good one.
The table
Eat what you made, with tea and whatever came out of the garden.
Back into Baku
Returning in the afternoon, in time for the evening to still be yours.
Meeting point
📍1 Azerbaijan Avenue, Baku (parking)
Frequently asked questions
What do we actually cook?
Kutab — thin folded flatbread on a hot plate, with greens, pumpkin or lamb. Hands-on: you roll and fold your own, several times over.
Is lunch included?
The food you make and tea are part of the afternoon. A full lunch can be added on top — ask us and we will quote it for your date rather than publishing a price that moves with the season.
Do I need to know how to cook?
No. Nobody at the board has rolled kutab before and the first attempts are meant to be bad.
Is it suitable for vegetarians?
Yes, and not as an afterthought: greens and pumpkin are the traditional fillings. Tell us in advance so the kitchen knows.
Is it good for families?
It suits children well. The dough is the part children join in with, and the afternoon is four to five hours rather than a full day.
What is in the garden?
It depends on the month — herbs and greens early in the year, tomatoes and cucumbers in summer, pumpkin and pomegranate later. That is why there is no fixed menu.
How big is the group?
Up to ten. It is a table and a cooking board, and both stop working at a larger number.
How long does the Baku tour take?
The tour takes approximately 4–5 hours.
Where does the tour depart from?
The tour departs from 1 Azerbaijan Avenue, Baku (parking).
What languages is the tour available in?
The tour is available in English, Russian, Azerbaijani.
How much does the tour cost?
Pricing starts at ₼ 95 per person. The final price depends on your group size and the date you choose.
How do I book this tour?
You can book directly on this page — choose your date and number of travellers and confirm. Our team will then reach out to confirm the details.
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