Georgian table has a long culture behind it. In the case of large societies or solemn ceremonies such as Georgian tablet is directed by a tamada, a leader of the table. From a good Tamada one expects spirit, wit, accurate knowledge of the Georgian classics and history, tactfulness and sovereign mastery of the Georgian table rules. Usually, the tamada begins with a toast to the occasion of the feast, followed by drinking to peace, to all the saints, to the homeland, etc.

Wine remains the main drink in the country. The wine is often drunk by bulls (ყანწი) by old tradition.

Georgian cookery benefits from the natural wealth of the country, where almost all varieties of fruit and vegetables thrive. The favorite spice of the Georgians is, of course, the coriander. The basic food is bread, it is called “Puri” in Georgia and is baked from wheat. The most famous Georgian puff pastry is Khachapuri, the cheese bread. But the food is not just starters: Eggplant in walnuts, leaf spinach with fresh herbs, as well as various fish and meat dishes.

Among the internationally famous delicacies in the main dishes, besides the spit-roast (geo. Mtsvadi) also the brat chicken, in Georgia called tabaka, fried trout in pomegranate nut sauce. A famous Georgian body dish is Khinkali-stuffed pasta with mince.

The deeper you get to know to the Georgian cuisine, the more noticeable is its peculiarities.

Visit Georgia and you will experience a country with its legends, ceremonies, traditions and higher dining and drinking culture.

Georgia has an ancient tradition of wine making. The wine is traditionally pressed in a traditional wooden vessel made of solid wood (satsnakheli-winery). The pressed grapes are left in Kvevri (= the clay amphorae buried in the soil for the production of amphora wine) to make the wine richer. When the fermentation process is finished, the pot is closed with the lid. The taste and the goodness of the wine depends on the weather and the soil.

The famous Georgian white and red wines are: Saperavi, Mukuzani, Manavis Mtsvane, Rkatsiteli, Tsinandali, Kindzmarauli, Khwantschkara, Ojaleshi, Napareuli etc.