refers to the cooking styles and dishes that originate in the country of Georgia (along with two breakaway independent states of Abkhazia and South Ossetia) and which are historically prepared by Georgian people around the world.
The Georgian cuisine is unique to the country, but also carries some influences from other European and nearby Middle Eastern culinary traditions.
Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, and Imeretian cuisines.
Rich with meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.
Georgian cuisine is the result of the broad interplay of culinary ideas carried along the trade routes by merchants and travelers alike.The importance of both food and drink to Georgian culture is best observed during a feast called supra, when a huge assortment of dishes are prepared, always accompanied by large amounts of wine, and that can last for hours.
In countries of the former Soviet Union, Georgian food is also popular due to the immigration of Georgians to other Soviet republics
In a Georgian feast, the role of the Tamada (toastmaster) is an important and honored position.
Georgian restaurants were prevalent in Russia throughout the 20th century, influenced in part by Joseph Stalin’s Georgian
ethnicity. In Russia, all major cities have many Georgian restaurants, and Russian restaurants often feature Georgian food items on their menu.
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