In the past few decades, Georgian cuisine has been beating all records in popularity in Russia: however, we all understand that the most delicious dishes can be found only in their homeland. But the Georgians themselves are also sure that it is necessary to go to the region of the origin of the delicacy. Locations are typed at good gastings, and given how many magnificent natural places and ancient architecture can be found in each of these regions, the journey will turn out to be unforgettable.
Cartley
It is on the territory of the historical region of Kartli that the capital of Georgia – Tbilisi is located. But here, like with France: many delicacies that we love to order in the capital’s restaurants come from completely other regions. Kartli kitchen is known enough fatty dishes and widespread use of wheat bread. This area is also wine: in the Gori district, according to special technology, a light white playful wine of Athenuri is produced, and in the western part of Shida Cartley-in the Khashursky district-the red wine of Dirbula.
The most popular dish of this region is Kharchoa rich beef soup with rice, walnuts and sour sauce tkemali. It is served very hot with a lot of garlic and greens. It differs in its density: ideally, the consistency of Harcho should more resemble Curry soup.
Where to try: Restaurant Maspindzelo, Tbilisi.
Where to stay in Tbilisi: The designer hotel Brooch Hotel in the heart of the old city (from 3000 rubles* per night per person).
Mtskheta-Metianeti
The region is called the “soul of ancient Georgia”: it is known for its shrines, kitchen and winery. If you are a fan of wine, go on an excursion to the Chateau-Muchany: this wine plant is located on the territory of the former estate, which once belonged to the princes of Bagration-Maurs, and the local cellar was erected back in the 19th century.
As for the dishes of the region, it is from here that all of us are loved by all of us Khinkali: large dumplings with a filling of chopped meat and herbs. There are also khinkali with cheese or mushrooms, as well as fried. Locals claim that they need to be eaten without sauce, only slightly sprinkled with freshly ground black pepper.
Where to try: Inexpensive, but mental restaurant Aragvi at the entrance to the city of Dusheti.
Where to stay in Mtskht: In a small Hotel Magdalena hotel with a courtyard, sewn with grapes (from 1900 rubles* per night per person).
Imeres
Even the Georgians themselves call the Imereta cuisine one of the best in their country. Local culinary traditions have developed largely due to the fact that the current capital of the region, Kutaisi, stood on the great silk path. There are quite diverse food: different vegetables, nuts, herbs and spices are widely used. By the way, if you want to take Georgian spices with you, buy them in the Imereti. Meat dishes here are prepared in a clay pan, warmed by coals – Kecsi.
Of course, first of all comes to mind Khachapuri In the Imeretinsky-a round closed cake made of yeast dough with a filling of a slightly salted cheese of Chkinti-Kveli inside (it is baked just in a kutsy pan). Bobs are often used in Imereta cuisine, for example, from here. Lobiowhich is prepared both from green pits and boiled red beans with greens and grains of grenade. The dish is seasoned with wine vinegar, garlic, velor-sunels and coriander. Also, a wonderful snake of Phali spread from the Imeret throughout Georgia – from the tops of the radishes and beets, spinach, cabbage, nettles, with the addition of walnut dressing with garlic and spices.
Where to try: Cafe with home cuisine and family story Toma’s Wine Cellar, half an hour from the center of Kutaisi.
Where to stay in Kutaisi: In the stylish guesthouse of Kutaisi Center with panoramic windows (from 2000 rubles* per night per person).
Megrelia
Megrels are lovers of spicy food (there is even a joke in the region that sandwiches with adjika are served here for dessert). The reasons for this lie in history: there was a common ailment there, but the locals noticed that the use of burning pepper reduces the risk of catching this disease.
Satsivi – One of the main Georgian dishes of the New Year’s table – comes from Megrelia. It is customary to prepare classic Satsivi from a two -year -old turkey with nuts, dry spices and fresh cilantro, but more often a chicken is still used to cook it today. Also Megrelia – homeland Sulugunithe most famous Georgian cheese. It can be found in Khachapuri in MigrelianV Goebzhalia (cheese roll with mint adjika, which is served in a sauce from Matsoni, seasoned with mint) and Elarji (corn porridge with cheese).
Where to try: In the local residents, the Diaroni restaurant in Zugdidi, with live music and a fun atmosphere.
Where to stay in Zugdidi: In a small Daraselia61 cottage with its own garden (from 1200 rubles* per night per person).
Kakheti
Kakhetia is one of the most picturesque regions of Georgia. In summer, here you can eat only fruits, a salad of fresh tomatoes and wine, and no one will condemn you. In the cool time of the year, Kakheti is revealed by all its gastronomic diversity. The basis of local cuisine is meat and vegetables, the food here is simple, but tasty and satisfying. And it is from here that many well -known Georgian wines – Saperavi, Kinzmarauli and Zinandali.
The region is famous for its kebabs – here they are called MCVADI. The Kakhetians themselves prefer pork. The MTsvadi barbecue usual for us is different in that it is not accepted to pickle the meat in Kakheti in Kakheti (according to local residents, the marinade will only spoil good meat). Another gastronomic “feature” of the region – soup Chakapuli From fresh herbs (such as stage, onions and coriander) and lamb. They serve it as an independent dish (mainly in late spring and summer) with wine, herbs and bread, and eat only hot. It is precisely this winery region that is considered the birthplace of the famous Caucasian sweetness Churchhela from nuts and thickened grape juice.
Where to try: In the panoramic restaurant The Terrace Signagi with a breathtaking view of the Alazan Valley. This place is famous for its compliments to guests: for example, you can get a fruit plate to a bottle of wine.
Where to stop in the signahs: In the wooden house of the Three Gracia mini-hotel with a panoramic view of the mountains and the city (from 1,400 rubles* per night per person).
Adjara
The region is famous for a hearty and quite heavy food, which is based on grass, garlic, nuts, meat, cheese, seasonal vegetables or fruits and a large number of different spices. We recommend that you do not order more than one dish per person, otherwise there is a chance not to go out from the table.
Of course, the most famous Adjar dish – Khachapuri Lodochkawhich is baked in the furnace. Before serving, a raw egg pours out of molten cheese. Another insanely high -calorie and hearty dish of cheese – Borano: Ajar cheese is melted in hot butter and served with Georgian bread “Shoti” and fresh corn cakes of the hut to white wine. It turns out funds in Georgian. And for breakfast in Ajaria, you must definitely try the local scrambled eggs Chirbuliwhich is prepared in a thick tomato sauce and is served with walnuts.
Where to try: In a small and cozy Batuman restaurant Laguna.
Where to stay in Batumi: In the four -star hotel Kartuli Hotel (from 4100 rubles* per night per person).
Messhetia
It is here that the famous mineral resort Borjomi is located. There is clean air and beautiful nature, and Messhetia is considered to be a livestock region: it is not surprising that dairy products and cheeses are especially significant for local cuisine.
Culinary pride of Messhetia – fibrous exhaust cheese Bench. In the old days, he appeared on the table only on the occasion of large holidays; Today it was almost impossible to find in any other region, only private farmers, not manufactories are engaged in its production in Meshet. Another well -known dish of Meshetia is soup Temaji From Matsoni with the addition of fried and boiled dough. Even Messhetia is the only place in Georgia where snails are eaten in food.
Where to try: In an authentic restaurant My House in Borjomi.
Where to stay in Borjomi: In the modern four -star hotel Milano Palace Borjomi, from the balconies of which there is a view of the mountains (from 4300 rubles* per night per person).
Houri
Gurian cuisine is little known outside the region, but this does not mean that there is nothing to try in this area. Bird meat dishes are popular here: it is baked in a skocles, caught it before preparing grape or nuts. As a seasoning, nutmeg sauce is often used. There is a local variety of khachapuri: here they bake on grille.
The Gurian corn cake is widespread hut: These round buns today can be found throughout the country, most often they are served to the snack of Phali. The main specialty of the region – pies Bridzhel With cheese and egg, as well as various variations of cooking eggplant.
Where to try: In the Ozurget restaurant Niabauri, which stands on the banks of the mountain river.
Where to stay in Ozurgeti: In the luxurious Menabde Winery with its own garden, wine bar and restaurant.
*Prices are valid at the time of publication
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