Nothing tells you more about the spirit and culture of a country than its cuisine. Georgian national dishes are amongst the best in the world for their diversity and taste. Each historical province of the country has its own distinct culinary tradition that was refining for centuries. Especially distinguished and unique are Imeretian, Megrelian and Kakhetian cuisines.
While meat plays an important part in Georgian cuisine, very close attention is also paid to the locally produced vegetables, fruit and greens. Traditional dishes made of their accurate combination first attract you, then astonish you and eventually, it all ends with gastronomic shock.
The secret of this taste is Georgian soil: a natural extension of a fertile, mineral-rich landscape fed by the pure waters of the Caucasus Mountains. It seems that nature harmoniously lives in products, that are being used to create unique, delicious, and organic Georgian dishes.
Traditional Georgian feast is called “Supra”. The list of dishes that will charm you at the “Supra” is endless, yet some of them should be distinguished:
Khachapuri – Georgian cheese bread, also known abroad as a Georgian pizza. You can try different sorts of khachapuri in various regions of Georgia to experience unique taste – it is just wow!
Pkhaleuli – vegetarian dishes from a variety of spiced plants and vegetables usually with a walnut paste base, similar to spinach, but each having a unique taste and seasoning.
Satsivi – chicken or turkey in a walnut sauce with garlic and spices. It is so much appetizing that no diet will resist!
Khinkali – Georgian national dish. Juicy meat dumplings are made to be eaten by hand using a special technique that can be learned only here. It is so delicious that you have to visit Georgia just to try khinkali!
Mtsvadi – Georgian barbeque, meat grilled to perfection over a grape vinewood fire with bay leaf and fresh pomegranate juice squeezed over it.
Churchkhela – walnuts on a thread repeatedly dipped into a hot grape mixture, then hung to dry and harden in natural conditions. Churchkhela is Georgian national dessert.
Hectares of vineyards, Rtveli (Georgian harvesting) accompanied with polyphonic singing and clay vessels (Kvevri) full of wine – this is Georgia. Wine is everything here - everyone loves it. Every family will treat you with their own wine with great pleasure and pride. A vineyard is a sacred place for Georgians and winemaking – our beloved tradition. The country with a population of around 3.5 million, yearly produces approximately 150 million litres of wine.
Georgia has 8000 years of an unbroken tradition of winemaking, which is proved by multiple archaeological excavations and historical facts. The modern world recognized Georgia as the homeland of wine. According to one version, English word - wine derived from Georgian “ghvino”.
It is worth mentioning that Qvevri winemaking method was included in UNESCO’s intangible cultural heritage list in 2013. In Georgia, there are more than 500 different endemic species of grape, from which the best quality wine is made.
Special and unique Georgian wines: Saperavi, Rkatsiteli, Kindzmarauli, Tsitska-Tsolikauri, Khvanchkara, Tvishi, Usakhelauri, Ojaleshi, etc.
