Georgian Cuisine

Georgian cuisine boasts one of the world's oldest known wine traditions, with archaeological evidence pointing to 8,000-year-old clay qvevri winemaking that significantly predates European wine cultures. The country's signature cheese bread, khachapuri, is a staple, with specific regional variations such as the boat-shaped Adjaruli khachapuri, often topped with an egg and a pat of butter. Khinkali, large soup dumplings, are another cornerstone, typically filled with spiced meat and a rich broth. Walnut sauces are also prominent; satsivi, for instance, is a dish of chicken or fish in a walnut sauce thickened with ground walnuts, garlic, and spices, traditionally served chilled.