6000 BCE
Birthplace of wine
Archaeological evidence places the world's earliest wine fermentation in Georgia, using clay qvevri vessels buried underground — a method still practiced today.
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Cuisine book · 4 cities · 9 dishes
Georgia
Wine cradle, walnuts, and a feast called supra
Georgian food centers on the supra, a ritual feast of endless small dishes led by a toastmaster, fueled by qvevri-fermented wine from a winemaking tradition 8,000 years old. Walnuts, pomegranate, cheese and fresh herbs give it a flavor unlike anywhere else in the Caucasus.
History
Where it all comes from
Medieval era
Silk Road crossroads
Trade routes bring spices, walnuts and new techniques through Georgia, enriching a cuisine already built on grain, cheese and wine.
16th — 18th century
Persian and Ottoman contact
Persian-influenced stews, saffron and Ottoman-style grilling leave their mark on eastern and western Georgian regional cooking.
19th — 20th century
Russian and Soviet era
Incorporation into the Russian Empire and USSR spreads Georgian cuisine — khachapuri and khinkali — across the Soviet Union, making it beloved far beyond its borders.
1991 — today
Independence and wine revival
Post-Soviet Georgia revives ancient qvevri winemaking and reasserts the supra feast as a UNESCO-recognized cultural cornerstone.
Jump to a city
City 1 of 4
Tbilisi
Sulfur baths, old town, and the heart of supra culture.
Khachapuri Adjaruli
Traditional, Adjara region
A boat-shaped bread filled with molten cheese, topped with a raw egg and butter stirred in tableside.
Khinkali
Mountain tradition
Twisted dumplings filled with spiced meat broth, eaten by hand and never with a fork, holding the juice until the last bite.
Churchkhela
Ancient traveler's food
Strings of walnuts dipped repeatedly in grape-juice paste and dried, an ancient portable energy snack sold on every street.
City 2 of 4
Kakheti
Georgia's wine heartland in the east.
Qvevri wine
8,000-year tradition
Amber and red wines fermented on the skins in buried clay vessels, the origin of orange wine now trending worldwide.
Mtsvadi
Traditional grilling
Skewered pork or beef grilled over grapevine coals, a Kakhetian feast centerpiece.
City 3 of 4
Imereti
Western Georgia, cheese country.
Imeruli khachapuri
Traditional
A round, cheese-filled bread with cheese baked both inside and dusted on top, the everyday version found in every bakery.
Satsivi
Traditional feast dish
Poached chicken or turkey blanketed in a rich, garlicky walnut sauce, traditionally served cold at New Year.
City 4 of 4
Samegrelo
Western region famed for its fiery spicing.
Elarji
Traditional Samegrelo dish
A stretchy cornmeal-and-cheese porridge, pulled into long strings as it's served, paired with grilled meat.
Ajika
Traditional condiment
A fiery red or green paste of chilies, garlic and herbs, used to season nearly every Samegrelo dish.
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