Georgian cuisine
Photo: Niko Pirosmani, Public domain via Wikimedia Commons
Georgian cuisine is very varied. In addition to its many famous meat dishes, there are also a range of vegetarian and vegan dishes, in part due to the ubiquitous presence of the Orthodox Church which prescribes frequent 'fasting' days requiring a form of abstinence close to veganism. During Soviet times, Georgian cuisine was seen as the haute cuisine of the Soviet Union. During the 20th century, countless Georgian dishes found their way into the local cuisines of Soviet republics and Eastern European countries.
Eating in Georgia can take the form of a big ceremony, and the traditional festive dinner supra is a remarkable experience for travelers. The country is also known for its mineral waters and for its wine: it has a long tradition of grape growing and considers itself the "cradle of viticulture".
DishesThe dominant bread (პური, puri) type in Georgia is white bread. Dark bread is known as a "German specialty" and only occasionally available.
DrinkGeorgia is one of the countries wine-growing originates from. The area has a history of wine-growing going back 8,000 years and considers itself the "cradle of wine-growing".) originates from Georgian ღვინო (Ghwino).
MealsA Georgian specialty is the Sabanketo Darbasi (საბანკეტო დარბაზი), the banquet or party hall. These establishments are not open for walk-in guests but only for pre-booked banquets (supras) and other events.
RespectIf Georgians invite you for a meal at a restaurant or at home, expect a plentitude of food.
See also
Sources and licences
- Guide text adapted from the Wikivoyage article "Georgian cuisine" by its contributors, available under CC BY-SA 4.0. Read on Wikivoyage · Contributors · CC BY-SA 4.0
- Photo: Niko Pirosmani, Public domain via Wikimedia Commons