Partir en Géorgie

Gastronomy in Georgia

découvrez la riche tradition culinaire de la géorgie, entre saveurs authentiques, plats emblématiques et hospitalité chaleureuse.

Georgian culinary gems

Perched between Europe and Asia, the Georgia has become an essential destination for lovers of cuisine and authenticity. Tbilisi, its vibrant and cosmopolitan heart, is hailed as the new fashionable European capital, uniting tradition and modernity. But beyond its urban dynamism, it is the gastronomic richness that attracts gourmets from all over the world.

A banquet of flavors

Georgian cuisine is a sensory treat where each dish tells a story. Among the must-sees, we find specialties that will satisfy your desire for a taste escape:

  • Khachapuri : a voluptuous cheese tart that comes in many regional variations. The most spectacular is the Adjarian khachapuri, shaped like a boat with a barely cooked egg in the center.
  • The Khinkali : generous ravioli stuffed with meat, spices and, sometimes, mushrooms or cheese, eaten with the hands to savor each bite.
  • The Satsivi : a refreshing chicken dish bathed in a sauce made from nuts and aromatic herbs, often served on special occasions.

Ancestral wines

The Georgian gastronomic experience would not be complete without discovering its wines. Cradle of an 8,000-year-old wine tradition, Georgia offers a variety of natural wines made according to an ancestral method in clay jars called kvevris. Let yourself be tempted by a Rkatsiteli or a Saperavi, nectars that will appeal to lovers of authentic wines.

The supra, an experience to share

More than just a meal, above is a true institution. This opulent Georgian feast is an expression of the country’s legendary hospitality, where overflowing dishes and eloquent toasts follow one another, under the aegis of the tamada, the master of ceremonies. Participating in a supra is a unique opportunity to immerse yourself in local customs and experience an unforgettable moment of conviviality.

Looking for an unparalleled culinary adventure, embellished by the warmth of the Georgian welcome? The discovery of Georgian culinary gems in Tbilisi and beyond is a promise of delights and lasting memories.

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Techniques and traditions of Georgian cuisine

discover the richness of Georgian gastronomy, between unique flavors and ancestral culinary traditions.

The Roots of Georgian Cuisine

At the heart of traditions, Georgian cuisine stands out for its richness and diversity. Harmoniously blending Eastern and Western influences, it draws its origins from a complex historical past and a geography that offers a wide variety of ingredients.

Supra: more than a meal, an institution

There above, or Georgian table, is a reflection of the country’s legendary hospitality. It is punctuated by multiple dishes where the flavors and textures complement each other. The role of tamada, or master of ceremonies, is crucial, since he orchestrates the toasts and speeches, key elements of the supra.

Ancestral Culinary Techniques

A remarkable aspect of the Georgian gastronomy is the use of culinary techniques passed down from generation to generation. Cooking in ketsi, a kind of clay plate, gives food an inimitable flavor. The preparation of traditional breads such as khachapuri in an oven called tone, is another technique that has spanned the centuries.

  • Khachapuri: a bread stuffed with cheese
  • Khinkali: spicy meat ravioli
  • Badrijani Nigvzit: eggplant rolls with nuts

Fermentation and Conservation

Food preservation methods such as fermentation play a prominent role in local cuisine. THE pickles And fermented vegetables often accompany dishes and allow you to enjoy vegetables all year round. The making of wine, via fermentation in qvevri – large buried jars – also testify to this tradition.

Flavors of Georgia

Spices and herbs are omnipresent, with khmeli suneli, a mixture of spices, or coriander to enhance the dishes. Each dish carries with it a part of Georgian history and embodies the spirit of sharing of this people. The Georgian culinary tradition is a sensory experience that can be discovered both in local restaurants and in guest houses, where recipes are passed down with pride and authenticity.

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Iconic Georgia Ingredients

discover the richness of Georgian gastronomy, between unique flavors and ancestral culinary traditions, a real journey for the taste buds.

There Georgia, a country in the Caucasus with immense cultural wealth, has a gastronomy varied and colorful which arouses curiosity. This is characterized by a profusion oficonic ingredients, witnesses of a generous terroir and ancestral know-how. For foodies and travelers eager for unique culinary experiences, a foray into the world of Georgian flavors is a must.

First of all, it is appropriate to mention the katchapuri, a national dish found in various variations throughout the country. This cheese bread delights the palate thanks to the use of several types of local cheese, often mixed to give a melting and tasty texture.

  • Sulguni : Spun cheese, it is prized for its rubbery consistency and slightly sour taste.
  • Imeruli : Coming from the Imereti region, this firm-textured cheese is often used in the preparation of katchapuri.

Another essential ingredient is Georgian wine, which enjoys a worldwide reputation. A true cradle of viticulture, Georgia cherishes its wine heritage through indigenous grape varieties such as Saperavi where the Rkatsiteli. These wines are often produced via traditional methods, in terracotta jars called qvevri.

THE spices and aromatic herbs also constitute an essential part of Georgian revenues. Among them:

  • Khinkali : an assortment of spices makes up this signature blend, enhancing the flavors of dishes such as the famous Georgian ravioli.
  • Coriander, mint, dill : these herbs are used extensively, fresh or dried, to give dishes an intoxicating freshness and complexity of taste.

Let’s not forget the Georgian honey, rich in its diversity due to the numerous floral species of the country. This noble ingredient is used to sweeten drinks or in the preparation of desserts, such as churchkhela, a traditional treat made from nuts coated in thickened grape juice.

There tkemali, a hot sauce made from wild plums, is another Georgian culinary treasure. Its tangy taste is the ideal companion to many dishes, both for meat and vegetarian dishes.

Thanks to the unique combination of these ingredients, Georgian gastronomy is not only a feast for the taste buds but also a cultural journey through centuries of culinary history. Through its cuisine, Georgia demonstrates its hospitality and gastronomic richness to those who are ready to venture into its tasty traditions.