Khachapuri, khinkali, mtsvadi and walnut sauces. An introduction to Georgian cuisine and the culture of the supra.
Georgian gastronomy is a symphony of flavours, rooted in the country's long history and culture. Every region has its own specialities, but a few dishes are loved all over Georgia.
Khachapuri and Khinkali
Khachapuri is Georgia's famous cheese-filled bread, and every region bakes its own version, from the round Imeretian khachapuri to the boat-shaped Adjarian khachapuri topped with egg and butter.
Khinkali are juicy dumplings filled with spiced meat and broth. Making them is a craft: the dough is pleated by hand to create the perfect balance of texture and taste.
Grilled Meats and Sauces
Grilled meat, especially mtsvadi (shashlik), is a favourite at any gathering. The meat is marinated with herbs and spices and served with sauces such as sour plum tkemali and rich walnut-based sauces.
Khmeli suneli, a spice blend with coriander and blue fenugreek, gives many Georgian dishes their distinctive depth.
Wine at the Table
No Georgian meal is complete without wine. Georgian winemaking has roots that go back thousands of years, and the traditional qvevri method produces unique, characterful wines.
A Celebration of Sharing
Above all, Georgian gastronomy is a celebration of communal dining. Meals are shared with warmth and hospitality at the supra, the traditional feast, where a tamada (toastmaster) leads the toasts. A Georgian table is a sensory journey and one of the best ways to understand the country's culture and traditions, passed down through generations.
