Observing bees was Zaza’s childhood hobby. He initially bred bees in the village of Muskhi and decided to establish a honey house and study apitherapy. The business was launched with one hive and today he owns a multi-functional farm. He started to teach beekeeping to the village children and was actively engaged in professional educational activities.
“Hospitality for me is an expression of love and care; I do not get tired of doing what I love” says Marina Nariashvili. Marina grew up in the city, but in the family Marina’s mother and grandmother always baked bread in a traditional way using purne (Meskhetian bakery). According to the family tradition, the first lavash baked in a bakery was offered to the grandfather – in memory of ancestors. Today the family continues the tradition and added another bakery to their kitchen, which is also used for making of lobiani and khachapuri.
When Marina and Sergo started their business, they had small children and created an environment for family vacations. Families with small children are interested in experiencing rural life, having contact with domestic animals, showing children milking cows, preparing cheese, feeding chickens, picking fruits and vegetables, etc.
Everyone knows Valodia’s family in this region. For a long time, Valodia was the director of the Vardzia Cave Museum and managed important cultural sites in the region. Today, his son Kakha continues this activity. In 2009, Valodia built an agritourism farm in the Koriskhevi area, 2 km distant from Vardzia Cave Monastery. The farm consists of a beautiful yard, an orchard, and terrace orchards with Meskhetian grapes, Marani (traditional wine cellar), and a bakery. Tourists enjoy dining in the outdoor dining area. The family has a cattle farm, trout farm, and bee colony and serves the guests fresh products.
Galina Inasaridze’s family was the first to revive the traditional technique of making Tenili cheese in small clay pots. Previously, it was only made for holidays such as Easter, and New Year, and for family consumption. The recipe for Tenili cheese is quite complex and differs from regular cheese in technique and consistency. When someone had a guest in the village, they called Galina and asked to make Tenili Cheese.