What’s the food like in Georgia?
Due to Georgia’s proximity to Russia, many presume the country’s cuisine to be quite similar. However, whilst some gastronomic traits do carry over, Georgian cuisine is a unique affair that can now be found served in restaurants in London and New York.
A meal typically features many hot and cold starters, clay pot dishes and stews. There will also be plenty of bread, cheese and, of course, wine. As the oldest wine-making country in the world, Georgia is famous for its traditional method of fermenting grapes in clay vessels known as qvevri. Georgian people love to treat guests to feasts, or supra, which can last for hours with many toasts and speeches.
Of Georgia’s most famous dishes, Khachapuri is a must-try. Likened to an open cheese pie, this dish consists of bread baked into a boat shape and stuffed with gooey, melting cheese, with an egg yolk and butter on top. Georgian dumplings known as Khinkali are another firm favourite, consisting of dough parcels typically filled with meat and spices. Other dishes include lobio, a humble kidney bean stew served in quaint clay pot, and Georgian yoghurt known as Matsoni.
Safe eating while travelling in Georgia
As with any destination, it’s important to follow basic food safety precautions when travelling in Georgia. Ensure that food has been cooked thoroughly, especially meat and fish, and that fruits and vegetables are washed before eating. Avoid eating anything that looks undercooked or unclean.