Georgian cuisine is a mix of various cuisines belonging to the various cultures that ruled this country. There is a noted use of walnuts in almost every dish in Georgia. Sauces and gravies are very popular, and almost anything can be served in a sauce containing egg and garlic. The markets are full of organically grown fruits and vegetables. There are plenty of street food stalls, cafes and small restaurants that dot every city in Georgia. Georgian Food Specialties
- Batsurma: Cured meat and assorted vegetables and pickles
- Khachapuri (cheese-stuffed bread)
- Matsoni (sour yogurt)
- Khinkali (beautifully twisted knobs of dough stuffed with meat and spices and steamed
The Georgians favor herbs such as tarragon, flat parsley, dill and coriander with their food. They usually combine these herbs with walnuts and garlic in their sauces and fillings. Georgian Drinks
- Georgian brandy is smooth and easy to drink and easily available at all nightclubs, pubs and taverns.
- Cha cha is a harsh drink brewed at home for the most part.
- Rachi is a hooch / moonshine that you’ll find at street taverns, especially at Svaneti.
- Georgian wines, especially those brewed in Sighnaghi, are excellent and have won many awards.