The Georgian cuisine

The Georgian cuisine is unique to the country, but also carries some influences from other European and nearby Middle East culinary traditions. Each historical province of Georgia has its own distinct culinary tradition. Rich with meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.

The importance of both food and drink to  Georgian culture is best observed during a feast called supra, when a huge assortment of dishes are prepared, always accompanied by large amounts of wine, and that can last for hours. In a Georgian feast, the role of the Tamada (toastmaster) is an important and honored position.

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Walnuts are the cornerstone of the Georgian kitchen, while freshly baked bread, fresh fruit and vegetables and cheeses are never far away. Chili and spices add warmth and depth to meat dishes while coriander and parsley add interest to salads. And if you like it hot there's always the spicy sauce, Adjika, originating in Abkhazia and made from red peppers, garlic, and herbs.

But most importantly, Georgian food is for sharing. In a country where a guest is considered as a gift, it's no surprise that Georgian food is a generous reflection of the hospitality of the people.

The most popular dishes in Georgia

Khinkali is a dumpling filled with light, spiced meat and stock or vegetables.

Khachapuri, the famous kind of pancake from bread filler with cheese

Sulguni, a mild, semi soft and salty cheese ready for eating

Badrijani, aubergine stuffed with walnut

Pkhali, vegetarian appetizer of walnut paste and vegetables

Georgian salad, a combination of freshest tomatoes and cucumber dressed with plenty of freshly chopped herbs.

Mtsvadi, grilled skewered meat and grilled on wood finished with thinly sliced onions and pomegranate juice.

Soko Kecze, baked mushrooms filled with stringy melted salguni cheese