This day of the program is full of various impressions and will be extremely informative!
Let's start with a little off-road activity to visit interesting photo locations on the northeastern edge of the city.
Breakfast.
An off-road trip through the city of Petropavlovsk–Kamchatsky, along the picturesque bays of the Avacha Bay - Malaya, Srednaya and Bolshaya Lagernye.
The purpose of the trip is a viewing point on the high shore almost at the entrance to Avacha Bay, from where you can see the guards of the harbor – the rocks "Three Brothers" and a panorama of the ocean and the bay itself.
A visit to the viewport at Cape Mayachny, on which stands the oldest lighthouse in the city – Petropavlovsk.
Lunch – lunch box, tea.
After lunch, we will visit Russia's only volcano museum, the Vulcanarium.
Here you can get all the answers to your questions about volcanoes, listen to a fascinating lecture about the volcanic activity of the Earth and its study, touch real frozen lava from different parts of Kamchatka, "smoke" fumarole, magnetize black sand from Kamchatka beach, as well as drink coffee and relax in a cozy cafe.
And at the end of the day, we will have a real gastronomic adventure with immersion in the ethnic culture of the Kamchatka indigenous peoples - a food tour in the Eyvet "Myths about Yukol".
Eyvet is the ancestral community of the Pritchin family, in which the traditional way of life of the Koryak people is closely intertwined with modern life.
The family contains 80 sled dogs and their world is an extreme marathon sled dog race "Beringia", "Avacha", the purpose of which is to preserve the unique performance characteristics of Kamchatka sled dogs.
Here, traditions are not a word from a history textbook, but a part of everyday life.
The owners of the community will share their experience, history and taste of cooking delicious dishes of the Koryak ethnic group.
With a preface to the main course, guests are served: yukola, without which you can not survive the winter - the only way in the absence of salt and refrigerators to save tons of fish until the next season; snacks from wild plants (wild cherry, horsetail, young shoots of ivanchai); snacks from sea cabbage; Aramaki - how a recipe for the most delicate fish appeared in Koryak cuisine 100 years ago; seal lard - why no traveler went on the road without a decent piece of seal fat; nettle bread; vegetable snacks; berry juice, honeysuckle tincture.
The story and tasting are accompanied by the aromas of cooking the main dish of fish on an open fire, which is served on the table on a birch board immediately from the hearth.
We will enjoy berry cookies and herbal tea at the national museum, where they will tell us about everyday life, what a canopy is and why it is not cold in it when it is 50 outside the wall.
Then we will visit the spawning ground of the chum salmon, on the shore of which the community lives, find out where the salmon in the rivers comes from, and why not all fish can be eaten.
At the end of the program, we will get acquainted with the main business of Avet's life - modern sled dogs.
Do they know how to think? Why use archaic wooden sleds and harnesses in sledding? How can a racer and dogs "not end" when the training plan for the season is 3000 km? What is more important in the race - victory or the health of the dogs?
Return to the hotel in the evening.
Meals: breakfast is included, at the hotel; lunch is included, on excursions; dinner is included, at the Airport.
Overnight stay: SPA hotel / recreation center, depending on the chosen accommodation (Paratunka village).
Duration: from 09:00 to 19:00 approximately.
Our Chinese department:
The tour dates are not confirmed yet. Please, for clarification
