Things To Do
in Zaqatala

Thin pancakes filled with greens, cheese or minced meat — widely available at bazaars and small cafés in Zaqatala.

Must-Try!

Skewered grilled lamb or chicken, usually served with bread, onions and sumac; a staple at local restaurants and grill stands.

Regional desserts and salads often include walnuts (a local speciality) — try walnut halva and walnut sauces at markets and confectioners.

Slow-cooked lamb or beef stews with chickpeas and root vegetables; hearty mountain comfort food available in traditional restaurants.

Daily market where locals buy bread, cheeses, walnuts, honey and seasonal produce; great for tasting fresh regional products and inexpensive snack foods like pastries and flatbreads.

Small vendors near the river and park selling kebab, tea and quick savory snacks — good for an informal, local meal.

Greet people with a friendly Salam (hello) and a handshake in formal situations; in more conservative households, women may prefer not to shake hands with unrelated men — follow the lead of your hosts.

Dress modestly in conservative or rural areas, especially when visiting mosques or family homes; cover shoulders and knees as a sign of respect.

Azerbaijanis are hospitable — if offered tea or food, accept at least a small portion as refusal may seem rude. Remove shoes when entering private homes if requested.

Ask permission before photographing people, particularly women and elders, and avoid taking pictures of security or border installations.

Tipping is appreciated but not compulsory: 5–10% in restaurants if service is good, a small tip for taxi drivers or hotel porters is customary. For guides and homestays, tip according to service and length of visit.

The local currency is the Azerbaijani manat (AZN). Cash is widely used in Zaqatala, especially at markets and small shops; many restaurants accept cards but smaller vendors may not. ATMs and bank branches exist in town but may be limited — bring enough cash for rural excursions and keep higher-value cards or backup cash for larger purchases.

March–May brings blossoming orchards, mild temperatures and muddy trails early on; excellent time for birdwatching and seeing fresh greenery. Pack a light rain jacket and layers for cool mornings.

June–August is warm but often cooler than the lowlands thanks to elevation; sunny days are good for hiking but bring sun protection. Peak season for village visits and open-air activities; book homestays in advance.

September–November offers spectacular fall foliage, nut and honey harvests and comfortable temperatures — one of the best times to visit. Trails can be wetter after rains; bring warm layers for evenings.

December–February can be cold with snow at higher elevations; town sees occasional snowfall and shorter daylight hours. Some mountain roads may be impassable; check local access and bring winter clothing.

Vegetarian options exist but can be limited outside larger cities; order vegetable qutab, aubergine dishes, salads, rice and eggplant-based stews, and rely on cheese and egg dishes. Communicate clearly and ask for meat-free preparations at restaurants and market stalls.

Challenging but possible if you stick to fresh produce, beans, legumes and breads; many traditional dishes include dairy or meat, so ask vendors about ingredients and bring snacks if you have strict requirements.

Bread and wheat-based items are common; lean on rice dishes, grilled meats and vegetable sides but be cautious about cross-contamination in small kitchens. Bring essential gluten-free staples if you rely on strict avoidance.

Most meat available is halal by default in this predominantly Muslim region, but if you need certification ask at restaurants; seafood and vegetable dishes are safe alternatives.