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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).
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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.
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.
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Ver guía completaMade 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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