Saborea Georgia: Una aventura gastronómica única
Explora los sabores auténticos de Georgia en una experiencia gastronómica inolvidable.
Georgia is a fascinating country located on the border between Eastern Europe and Western Asia, in the imposing Caucasus mountain range and on the shores of the Black Sea. It is known worldwide for its 8,000-year-old uninterrupted wine tradition, its spectacular high mountain landscapes in regions such as Svaneti and Kazbegi, its rock-cut monasteries and its vibrant cuisine based on traditional banquets (supra).
Food and evening experiences in Georgia
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A Culinary Feast between East and West
Georgian cuisine is one of the richest and most surprising in the world. Characterized by the generous use of ground walnuts, garlic, fresh aromatic herbs (cilantro, tarragon, purple basil) and spices such as blue marigold and blue fenugreek, its dishes combine the forcefulness of the mountains with the Mediterranean freshness and the spicy touches of the Silk Road.
Must-Try Dishes
Khachapuri
The most famous baked bread filled with cheese in the country. Highlights include the 'Acharuli' (boat-shaped topped with a raw egg and butter that is mixed instantly), the 'Imeruli' (round and filled with melted cheese inside) and the 'Megruli' (with a double layer of cheese, inside and on top).
Khinkali
Large dumplings of twisted dough in the shape of a sack, filled with spiced minced meat (beef, pork or lamb) with herbs and a delicious concentrated broth inside. They are eaten with their hands, biting a corner to drink the broth first.
Badrijani Nigvzit
Thin slices of fried eggplant rolled and filled with a creamy paste of ground walnuts, garlic, coriander, vinegar and Georgian spices, decorated with fresh pomegranate seeds.
Mtsvadi
The classic skewer of marinated meat (usually pork or beef) skewered on skewers and roasted over high heat over embers of dried vine shoots, which gives it an unmistakable smoky aroma.
Lobio in Clay Pot
Thick, comforting stew of red beans slowly cooked with onion, garlic, coriander, walnuts, chilli and spices, traditionally served with cornbread ('mchadi') and pickles ('jonjoli').
Chakapuli
Light and aromatic spring stew of lamb or beef simmered with white wine, sour green plums ('tkemali'), chives and plenty of fresh tarragon.
Typical Drinks
Qvevri Wine (Amber Wine)
Made with native grapes such as Rkatsiteli or Saperavi in buried clay amphorae. The white wine takes on a bright orange hue, tannic body and notes of dried fruits, apricot and dried honey.
Chacha
The national brandy of grape pomace distilled by hand. Powerful and transparent, it reaches between 40° and 60° alcohol content and is the undisputed welcome liquor.
Borjomi Mineral Water
Famous natural sparkling water of volcanic origin that springs from the Borjomi Valley. It is known throughout Eastern Europe for its marked saline mineral flavor and its digestive properties.
Lagidze lemonades
Traditional soft drinks served with natural fruit and herb syrups, with the tarragon variety (bright green) and chocolate cream variety being the most popular.
Traditional Sweets
Churchkhela
Popularly known as the 'warriors' candy'. It consists of rows of walnuts or hazelnuts strung on a thread and repeatedly dipped in flour-condensed grape must ('tatara') until it forms a rubbery, sweet layer when dried.
Pelamushi
Traditional autumn gelatinous dessert made by cooking pressed black grape must with wheat or corn flour, served cold in bowls and decorated with chopped walnuts.
Gozinaki
Crunchy Christmas and New Year's sweet made only by toasting chopped nuts and caramelizing them over low heat with pure honey, cut into fine rhombuses.
nazuki
Spicy and aromatic sweet bread typical of the city of Surami, baked in clay ovens ('tone') with raisins, cinnamon, cloves and honey.
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Qvevri Wine (Amber Wine)
Made with native grapes such as Rkatsiteli or Saperavi in buried clay amphorae. The white wine takes on a bright orange hue, tannic body and notes of dried fruits, apricot and dried honey.
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