Along with a fascinating centuries-long history and a wide range of cultural sights to see countrywide, gastronomy is among the features that also puts Georgia among the must-visit destinations for tens of thousands of travelers from all over the globe.
Georgian mealtimes, most commonly known as “supra,” full of an incredible quantity of traditional dishes and generous portions, represent an unalienable part of the Georgian culture and have always mesmerized foreigners and offering them a whole culinary adventure.
Although mouthwatering dishes are present in every Georgian region, traveling in the mountainous regions is certainly worth doing for the promise of discovering the real treasures of Georgian gastronomy and authentic culture; the mountains, where all the best secrets are always kept away from curious eyes. The residents of the mountainous regions preserve the ancient recipes inherited from their ancestors and thus, offer such specialties that cannot be found anywhere else.
Due to its geography, visiting the highlands of Georgia can be a challenge and not a little exhausting, but the gourmet pleasures awaiting you on site, topped by that unforgettable Georgian hospitality, will certainly make you forget the fatigue and long journey getting there.
Khinkali, dumplings made by twisted dough stuffed with meat and herbs, is among the most popular traditional dishes in the mountainous regions of Pshavi, Mtiuleti and Khevsureti. Instead of meat, Khinkali may also be stuffed with cheese, mushrooms and potato. The main ‘requirement’ for tasting Khinkali is that it be eaten with your hands and that the stumps be left on your plate.
Svaneti, a province in the highlands of northwestern Georgia, is prominent for Kubdari, a baked bread filled with seasoned meat. The mouthwatering Kubdari was given the status of Intangible Cultural Heritage of Georgia in 2015.
It seems that Georgians are very keen on meat. Therefore, the list of meat dishes is almost endless here. Ham from Racha, prepared specially for approximately half a year, is yet another ‘business card’ of Georgian mountain cuisine. Preparation of ham is a complicated process, requiring careful cleaning, boiling and salting.
Despite a love of meat, the highlands of Georgia are equally attractive and super comfy for vegetarians, as they offer an incredible assortment of dairy and cheese products. Unique sorts of cheese found in Georgia can easily compete with famous cheese of Switzerland in taste and its centuries-long history. Dambalkhacho, a mildewed cheese made of quark, is one of the most popular and expensive cheese varieties in Georgia. Cheese threads called Tenili, as well as Goat’s cheese, also found in the Georgian highlands are nothing short of spectacular. Guda cheese, made of sheep’s milk and traditionally aged in sheepskin, has a very particular smell and is also popular on the Georgian table.
It goes without saying that the Georgian mountains are also rich in vegetable dishes, all of them prepared with 100% natural and fresh products.
Traveling the gastronomic route of the mountainous borderlands of Georgia is also paramount, as here you will feel the influence of neighboring countries and have the chance to taste the synthesis of authentic Georgian dishes and the hint of different cultures at the same time.
By Ketevan Kvaratskheliya