Food & Drink

Georgian cuisine is very specific to the Caucasus region and offers a variety of dishes, mostly high in salt and fat. Meals usually start with mixed hot and cold dishes, including grilled liver, lobio (bean and walnut salad), marinated aubergines, fresh and pickled vegetables. Walnuts are used extensively - anything including the word satsivi will be served in a rich sauce flavoured with herbs, garlic, walnuts and egg. Roast suckling pig is often served. Various historical regions of Georgia are known for their dishes: for example, khinkali (meat dumplings), come from eastern mountainous Georgia and khachapuri (bread filled with cheese, eggs or other ingredients) comes mainly from Imereti, Mingrelia and Adjara.

Red and white wines are produced in Georgia. Stalin's favourite tipple was Kindzmareuli, a fruity red.