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Located at the crossroads where Europe embraces Asia, Georgia is a land of epic contrasts and magnetic beauty. Guarded by the snow-capped colossi of the Greater Caucasus and caressed by the subtropical breezes of the Black Sea, this ancient nation has forged an unbreakable identity over the centuries. Its valleys were the first home of wine more than eight millennia ago, and its peaks are home to stone temples that defy the abyss and villages with medieval towers frozen in time. Strolling through the cobblestone streets of Tbilisi, relaxing in sulfur hot springs and sharing a table in a traditional 'Supra' will connect you with one of the warmest and most hospitable towns on the planet, where each guest is considered 'a gift from God'.
Capital
Tbilisi
Population
3.728.573
Langue
KA
Sites du patrimoine de l'UNESCO
4
Scores basés sur des données réelles de 0 à 100
Elevated to 2,170 meters of altitude and silhouetted against the glacial silhouette of the dormant volcano Mount Kazbek (5,047 m), the image of Gergeti (Gergeti Trinity Church) is the undisputed icon of Georgia. Going up on foot or by all-terrain vehicle from Stepantsminda offers a breathtaking panorama where spirituality and the majesty of nature completely merge.
The very birth of the capital is linked to its thermal springs. In the historic neighborhood of Abanotubani, crowned by brick domes emerging from the ground, you can enjoy a relaxing bath in hot sulfur waters followed by the traditional 'kisa', a vigorous massage and exfoliation on marble benches that will leave you completely refreshed.
Excavated in the 12th century from the rock face of Mount Erusheti under the reign of the legendary Queen Tamar, Vardzia is an underground wonder. It had more than 6,000 rooms distributed over thirteen levels connected by secret tunnels, including chapels with Byzantine frescoes, wine cellars ('marani') and pharmacies.
The Georgian banquet ('Supra') is not just a dinner, it is a sacred ritual of celebration and friendship. It is led by the 'Tamada' (master of ceremonies), who guides the evening with profound poetic toasts to life, family, peace and ancestors, all amidst endless plates of food and improvised polyphonic singing.
Ushguli, located more than 2,100 meters at the foot of the Shkhara glacier, is one of the highest inhabited settlements in Europe. It preserves dozens of kashveti stone defensive towers from the Middle Ages, erected to protect families from avalanches and invaders in one of the most untamed regions of the Caucasus.
Kakheti is the wine heart of the country. Visiting a traditional winery ('marani') allows you to discover the 'Qvevri' method, where the must ferments and matures with skins and seeds buried underground in huge clay amphorae sealed with beeswax, giving rise to the renowned amber or 'orange' wines with an intense and mineral flavour.
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.
Food is the center of community life. The 'Supra' table is completely covered with overlapping plates so that there is never a lack of food, and each sip of wine is made exclusively after the toasts ordered by the Tamada.
Crushed walnuts serve as a base for rich sauces ('baje'), vegetable fillings and stews; while native cheeses such as Sulguni (elastic, salty and melting) give life to essential baked doughs.
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).
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.
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.
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.
Thick, comforting stew of red beans slowly cooked with onion, garlic, coriander, walnuts, chilli and spices, traditionally served with cornbread ('mchadi') and pickles ('jonjoli').
Light and aromatic spring stew of lamb or beef simmered with white wine, sour green plums ('tkemali'), chives and plenty of fresh tarragon.
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.
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.
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.
Traditional soft drinks served with natural fruit and herb syrups, with the tarragon variety (bright green) and chocolate cream variety being the most popular.
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.
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.
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.
Spicy and aromatic sweet bread typical of the city of Surami, baked in clay ovens ('tone') with raisins, cinnamon, cloves and honey.
Despite its compact territory, Georgia offers extraordinary landscape and cultural diversity, from the highest peaks in Europe to sunny vineyards and sea coasts.
The Georgian Military Highway connects Tbilisi with Kazbegi through the breathtaking Jvari Pass. In the northwest, Svaneti captivates with glaciers and peaks over 5,000 meters (such as Mount Shkhara and Mount Ushba). In the east, the remote Tusheti region opens its mountain passes only during the summer months to intrepid mountaineers.
The capital seduces with its contrasts: 4th century fortresses (Narikala), historic churches (Sioni, Metekhi), houses with colorful wooden balconies in Sololaki, modern glass bridges and a contemporary scene of electronic music clubs and world-renowned art galleries.
Infinite vineyards extend on the river plains of the Alazani River. The romantic fortified city of Sighnaghi (the 'City of Love'), noble palaces such as Tsinandali and the historic estates of Telavi offer a complete immersion in ancient winemaking.
In addition to the troglodyte labyrinth of Vardzia, highlights include Uplistsikhe (a pre-Christian cave city that dominated the caravan routes) and the monastic complex of David Gareja, with cells excavated in rock cliffs and frescoes from the 10th century on the border with Azerbaijan.
Mtskheta, the ancient spiritual capital and UNESCO World Heritage Site, is home to the imposing Svetitskhoveli Cathedral (where tradition places Christ's robe) and the Jvari Monastery, perched on a hill overlooking the confluence of the Mtkvari and Aragvi rivers.
Batumi is the coastal capital of the Adjara region. It mixes a kilometer-long promenade flanked by palm trees with avant-garde skyscrapers, the famous kinetic sculpture of 'Ali and Nino' and an exuberant Botanical Garden perched on green cliffs that fall into the sea.
The official currency is the Georgian Lari (GEL). Payment by credit card is widely used in Tbilisi, Batumi and large hotels, but to pay for taxis, small street stalls, 'marshrutkas' and guest houses in mountain areas such as Svaneti or Kazbegi it is essential to always carry cash.
For long and economical journeys, 'marshrutkas' (shared minibuses that leave from stations such as Didube in Tbilisi) are used. To travel between Tbilisi, Kutaisi and Batumi there is a modern and punctual double-decker train. In cities, ride-hailing apps (like Bolt) are extremely cheap and efficient.
Hospitality is sacred; Refusing a glass of wine or a dish offered by a local host may be considered impolite. During a 'Supra', wine should never be drunk without waiting for the Tamada to have formulated the corresponding toast, except with beer, with which it is traditionally only toasted in jest or towards rivals.
To enter the interior of Orthodox churches and monasteries, a strict dress code is required: covered shoulders and knees for everyone, long skirts and headscarves for women, and long pants without hats for men (many temples provide skirts and cloth aprons at the entrance).
This guide is just the starting point to delve into the heart of the Caucasus. Georgia is a country that captivates by the immensity of its mountains, its uninterrupted history and, above all, by the incomparable warmth of its people and their shared tables. Plan your routes through valleys and mountain ranges, and get ready to toast with a good Qvevri wine. Gaumarjos (Health and victory)!
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