Traveling in Georgia, it is impossible to ignore the topic of local gastronomy. Georgian cuisine is rightfully considered one of the most delicious in the Caucasus and in the world – its traditions, recipes and dishes are hundreds of years old and have been handed down from generation to generation.
Khachapuri
Start your acquaintance with the hallmarks of local gastronomy, for example, try hot khachapuri, the famous Georgian pastry with cheese. Versions of khachapuri preparation depend on the region; Imereti khachapuri is a round pie with cheese inside. Mingrelian contains cheese and butter not only inside but also on the outside. Adjarian is the most famous, it is a boat-shaped khachapuri with cheese, egg and butter.
For the most delicious khachapuri come to the cafes “Machakhela” and “Maspindzelo” in Tbilisi, or “House of Ajara khachapuri” in Batumi. It is also interesting to visit culinary master classes on khachapuri making.
Georgian bread
In Svaneti they serve corn chvishtari and kubdari, a traditional pie with meat and spices. Puri is a common name for all Georgian bread, most famously known in the form of “boats” – shotis-puri.
This bread “shoti” is baked in traditional clay ovens. The fire at the bottom of the oven heats up its walls, and the baker “glues” the flatbreads on them so that they bake in an upright position.
Cheese and snacks
The local suluguni cheese is not to be missed. It is eaten both on its own and as part of dishes and snacks – order nadugi, it is a spicy Georgian snack of fresh cottage cheese with herbs wrapped in thin suluguni cheese. The familiar tomato and cucumber salad will be supplemented with spices, ajika or walnuts, and fried eggplants will be used to make spicy rolls. Appreciate pkhali, a paste of different vegetables, nuts and herbs, the most popular one is made of spinach or beet.
Khinkali
Another hallmark of Georgian cuisine is khinkali. No cutlery is used for these “pyramids”, they are eaten with hands: one takes khinkali by the thick “tail” of dough. The lower part is bitten – carefully, it is very hot! They drink the broth and then eat everything except the tail. In every region of Georgia khinkali is made differently, with different fillings and additives.
In Tbilisi, try the local version, with meat and greens – for this, come to the “House of Khinkali”. If you are traveling along the Georgian Military Road, stop for lunch in Pasanauri village. This place is recognized as the birthplace of khinkali, and here they are really excellent!
Hot dishes
Among hot dishes you should try chikhirtma, a local chicken soup, and kharcho, a traditional Georgian soup with beef. Chakapuli, lamb stewed in a pot with spices, and Georgian kebab. An interesting sauce for side dishes, as well as quite an independent dish – lobio, made of beans with onions and herbs. Most often fragrant lobio is brought in a small clay pot. It goes well with mchadi – corn tortillas, or mamaliga.
Drinks and wine
If you do not drink alcoholic drinks, order Georgian specialty, “Lagidze Water”. This is carbonated water with syrups of many flavors – cherry, cream, lemon, pear, tarragon, grape and so on.
Wine – where to drink it but in Georgia? Order traditional wine made in kvevri – clay vessels, which, according to the ancient technology, are buried in the ground. This method was used by Georgian ancestors 8000 years ago, and it is still relevant today.
The most famous wines are “Khvanchkara”, “Kindzmarauli”, “Pirosmani”, “Alazan Valley” and any Kakhetian wines, factory and home-made. It is interesting to drive around the wineries and visit famous vineyards – not only new tastes but also magnificent views are waiting for you.
The most famous vineyards and wine houses are in Kakheti – come in the fall and you will take part in the harvest festivals and grape picking. Gastronomic advice is the same – taste, taste, order and enjoy the flavors!
Read also: Alcoholic souvenirs from Georgia
