Georgian cuisine, culinary style, which derives from the country, has been developing over the centuries. There is huge distinction among regional cuisines. Meat, wine, pureulisa and animal fat are common for eastern Georgia, and western Georgia is distinguished by dishes with mixed sauces of nuts and pepper, and dairy products. Georgia is the homeland for wine, which is cultivated almost everywhere and is made in Kvevri.
National Cuisine of Georgia
Kakheti Kakheti is popular with vineyards and excellent wine. Traditional dishes of Kakheti cuisine are: Shashlik, Khashlama, khachapuri, and so forth. Kakheti Shashlik is fried on branches of vine, which give to it unique taste. Traditional sweeties, churchkhela and tatara, are made of grape juice – so called mash. Bread loaves of elongated form are baked in Kakheti.
Samtskhe-Javakheti Apokhti is regarded as delicacy in Samtskhe-Javakheti, which is salted and dried meat. Tatarberaki is traditional dish – a finely chopped slices of dough, which is eaten with onion stewed in butter. Honey named -bakmazi is made of mulberry fruit. Pride of Meskhetian cuisine is Tenili cheese. Beekeeping is also developed. There is a large range of wheat foods and a variety of baked goods,: nuts, somini, chatsekili bread, bazlava bread and other. French-born catholics are living in several villages of Samtskhe-Javakheti. They eat snails, which are collected from December. Here they preprare gozinaki, where mulberry honey - bakmazs is used instead of honey.
Kartli Fruit production is developed in Kartli. Apple and peaches are most popular. The viticulture is also developed. However, cuisine of Kartli is mostly famous for juices. Local traditional dishes are made of cornel, buttermilk and lolo, bread "kharcho". Various types of herbs and vegetables are used here. Especially popular are: beans, potatoes, onions, cabbage, cucumbers, tomatoes, radishes, garlic, watercress, coriander, parsley and celery. Kartli is also famous for its excellent pickles. The pick marinades are most distinguished.
Mtiuleti, Pshavi, Khevsureti Tusheti is eastern mountainous region of Georgia. Most popular dishes here are: Khinkali, gordila (water boiled dough), qaghi (bred for meat), qarma, kontora (type of Khachapuri). Guda cheese is pride of Tushetian cuisine. Pshav-Khevsureti is also famous for Khinkali, which can be prepared by meat and cottage cheese and potatoes also. Khachoerbi is traditional dish for Mtianeti, which is made of cottage cheese dried in Dzogani. Another dish – Khavitsi is made of butter, flour and sugar. It is often put inside sweet cake called Kada. Local beer and vodka – zhapitauri is also very famous.
Imereti Imeretian cuisine is popular for “chqinti” cheese and khachapuri. Mchadi and khachapuri are usually baked on a clay pan. Poultry meat is also common for this region. Herbs in Imereti are mixed with nuts and vinegar and grilled meat with garlic sauces. Local people are proud of dish made of animal inward parts – Kuchmachi. Mushroom dishes are also very traditional. Food made of Kama mushroom is distinguished and conserves of manchkhvala is conserved salted during several winters. Kneaded bean is favorite food for local people, which is often prepared with nuts and "kvatsarakhi".
Svaneti Like Mengrelian, sulguni is traditional for Svaneti cuisine. Chvishtari is also traditional, which is dish made of corn flour and sulguni mixture and Kubdari – finely minced fried meat stewed in bread. Tashmijabi is also made here, which potato puree is made with cheese. Svanetian salt should exceptionally be noted. Also spices, mixed with pepper and other fragrant plants, give amazing taste to food.
Racha, Lechkhumi Racha’s cuisine is famous for shchkmeruli, beans and lobiani, which is made of ham mixed with beam. Lobiani, just like bread, is baked in thone – Georgian bakery.
Adjara Adjarian cuisine is most diverse, with mixture of hard mountainous and soft seaside aromas. Adjarian cuisine is also influenced by Turkish culinary culture. Adjarian sweeties are: Baklava and Shakarlama. Dairy products are common for mountainous Adjara, they are greasy and heavy. Foreign spice, dried coriander and pepper are known from seaside aromas. However, most popular Adjarian dishes are: Borano (cheese melted in butter), Chirbuli (breakfast made of eggs and nuts) and Sinori (dish made of dried plates of dough and buttermilk).
Mengrelia Sulguni is the beauty of Mengrelian cuisine, which is used for preparation of various dishes. Mengrelia is distinguished by delicious dishes, such as: Ghomi (thick corn porridge), Elarji (sulguni melted in ghomi), gebjalia (mint mixed with cheese roll), jurjani (mixed intestines). Mengrelians (likewise other regions of western Georgia) are famous for spicy dishes. Mengrelian Ajika and Tkemali are distinguished. Mengrelian khachapuri is one of famous types of this dishes along with Adjarian and Imeretian. It enjoys popularity in Georgian restaurants too.
Abkhazia Like Mengrelianas Abkhaz kitchen is rich with various sauces, walnuts and pepper mixed dishes. Daily dish in Abkhazia is Abista - corn flour porridge, which is eaten with beans, cheese and meat. Ashvchapani (kneaded cheese) is another traditional Abkhazian dish.
Guria Like in Imereti, poultry meat dishes, vegetation, corn flour and traditional mchadi are common for Gurian kitchen. People in Guria put leaves of vine and walnut on the „Ketsi“ to roast mchadi or fish, which gives special aroma to these dishes. Walnuts and nuts are widely used to be mixed with dishes. Gurian patty is very famous too – it is a khachapuri of crecent form, with boiled egg inside, which is cut into two. Gurians also prepare Janjukha – Churchkela with nuts inside.
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