If you travel in pursuit of unique cuisine in foreign lands, look no further than Georgia, where local culinary traditions artistically express the country’s heritage and culture. Georgians are well known for their hospitality displayed through delicious food, sumptuous feasts and ritual social gatherings centred around freshly cooked dishes, unique wine and poetic toasts.
Situated at the crossroads of civilizations and trade routes and having borne the brunt of invasions by Greeks, Romans, Iranians, Arabs, Byzantines, Mongolians, Ottomans, and Russians over the years, Georgian cuisine fully reflects the dramatic history of the country. Ingredients from east and west arrived in Georgia via the Silk Road, and Georgians managed to incorporate all the new ingredients into their meals to create a new and authentic local taste. Georgian cuisine is natural, rich in flavor, filled with aromatic spices and vegetables, and equally satisfying for meat lovers and vegans.
The more you travel in country, the wider the range of culinary experiences you’re bound to have, for every region of Georgia has placed its unique stamp on Georgian food. From fine dining to street food, you will find delicious options in every part of Georgia.
Kakheti, the cradle of Georgian wine, is famous for its barbecue, local clay-baked shoti bread and, of course, unique wines. Kartli, the orchard of Georgia, is known for its seasonal fruits and vegetables. The mountainous regions of Kazbegi, Khevsureti and Tusheti offer delicious dumplings filled with meat and hot juices. Samtkhe- Javakehti is the source of the life-giving mineral waters of Borjomi and LIkani, as well as tasty river fish served with various vegetables.
If you love citrus, Western Georgia will fill your basket with juicy oranges while offering a diverse variety of nuts. Georgians use walnuts as one of the main ingredients in many dishes, so don’t miss tasting the famous eggplant with walnuts or baje, a rich sauce with walnut and spices.
Adjara on the Black Sea coast celebrates marine life with a “cheese boat”, the famous Adjarian khachapuri cheese bread, while Svaneti salt will season your travels to The Kingdom of a Thousand Towers.
Georgian culinary tourism, encompassing more than just the food you eat, is also about eating adventurously, tasting new dishes and participating in the country’s cultural life. To taste khinkhali is to taste Georgian mountains, while khachapuri transports you to colourful flower-filled meadows. Experience the sweetness of Georgian hospitality in churchkhela, be strengthened by the life-giving mineral water Borjomi and become a Georgian at heart with a sip of traditional Gaumarjos wine.