8 things to try in Georgia

Georgia is a foodie traveller’s dream, with a unique cuisine influenced by diverse neighbours. With Russia, Turkey, Armenia and Azerbaijan at its borders, its cuisine shows similarities with both the Middle East and Central Asia, whilst making use of the abundant nuts, pomegranates and cheese from the country.

The earliest evidence of winemaking was found in Georgia, meaning that many travel to the country for its wine alone.

Tbilisi, its capital city, is an exciting and convenient destination, with new direct routes from UK airports, and the fantastic wine region of Kakheti within reach.

Khachapuri

Georgia’s national dish is the khachapuri, which is a catch-all term for a kind of cheese-stuffed bread found all over the country. There are many regional varieties but the Adjarian khachapuri is arguably the most iconic, making its way onto fridge magnets, t-shirts and even socks in souvenir shops. This boat-shaped bread is served freshly baked and filled with melting cheese, butter and an egg, which you mix together at your table.

Nigvziani badrijani

Fried slices of aubergine are rolled around a rich filling of walnut and garlic paste, making for an addictive starter to a traditional Georgian meal. The filling is spiced with khmeli suneli, a local spice mix of fenugreek, coriander seeds and mixed herbs, which you will start to recognise in local dishes.

Khinkali

In what feels like the Georgian equivalent to xiaolongbao (Chinese soup dumplings), a thick pastry wrapper is twisted around a brothy minced meat filling. While vegetarian versions are increasing in popularity, the classic khinkhali uses lamb, beef or pork mince. The dumplings are eaten with your hands and usually steamed, although you can find a fried speciality version in restaurants like Tbilisi’s Zodiaqo.

Orange wine

Orange wine has become a staple in hip wine bars across the UK but Georgians have been drinking their ‘amber’ wine for thousands of years. Their ancient method of winemaking involves burying clay pots of green grapes (skin and all) underground for many months. During this time, the grape skins produce a wine with amber colour and tannic flavour. Unlike in the UK, you will find that natural and orange wines are inexpensive by the glass in most restaurants and bars. We recommend trying Rkatsiteli varieties.

Mtsvadi

A traditional Kaketian dish of skewered and barbecued meats, often glazed with red wine or pomegranate juice from the region. The most popular of these skewers is cubes of pork which, when grilled over embers, create perfect charred edges and melt-in-the-mouth fat. Seek out a Georgian barbecue restaurant; it is likely to become the highlight of your trip.

Churchkhela

These bobbly candle-like forms are a classic Georgian sweet, hung in masses outside shops and sold from carts on the roadside. They are made by repeatedly dipping nuts (usually walnuts) into a mixture of grape juice and flour until a thick, sweet coating is formed. The result is a soft, bouncy and gently sweet snack.

Lobio

Lobio combines red kidney beans, walnuts, garlic and onion in a thick and comforting stew, seasoned with that now-familiar khmeli suneli spice blend and finished with fresh coriander. It is often accompanied by mchadi, a dense, slightly crispy cornbread, for scooping. A staple of Georgian home cooking, lobio manages to be spicy, earthy and rich without a scrap of meat in sight.

Tarkhuna

This bright green, tarragon-flavoured fizzy drink might take some getting used to. It is completely unique in flavour but would sit comfortably in a category with Club Mate or Crodino. It comes into its own the morning after a long night drinking orange wine…

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