No-one knows for sure when the first spices were used in cooking in Georgian dishes, but today it’s impossible to imagine the special ties of Georgian cuisine without those flavors. In the Tbilisi of my childhood, on the noisy ter...

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The small citadel of Sighnaghi in Kakheti is a must-visit while you're in the famous wine region, overlooking the expanse of the Alazani Valley and the snow-capped mountains beyond. A street market, city walls, a well-stocked muse...

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The US' Huffington Post have published yet another article on Georgia. The article, entitled "Georgia, A Travel Gem Even The Jaded Will Love" is somewhat of an ode to Georgian food and wine, which is up and coming in US restaurant...

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Churchkhela (Georgian:  ჩურჩხელა) is a traditional candlestick-like sweet (yep, some people- like my grandmother- actually mistook them for candles!) made by dipping a long string of nuts in grape jelly and hanging it to dry. And ...

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Café Volver, located at 58 Lado Asatiani Str., Tbilisi, is hosting the first Georgian-made Alpine Cheese degustation on October 18, 7PM.   

Georgian Alpine cheese is produced using the best Swiss recipe and technology, the even...

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By Katie Ruth Davies


Khachapuri is a traditional Georgian dish of bread filled with cheese, best eaten while hot and fresh out of the oven. There are several types of Khachapuri in Georgian cuisine from different ...

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Don’t get me wrong, I love Tbilisi and there’s nothing extraordinary or unusual in loving the city where you were born, grew up or lived in for your entire life. Still, sometimes I have the strongest desire to switch off...

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