| PAID CONTENT FOR GEORGIAN NATIONAL TOURISM ADMINISTRATION
Vibrant and varied, Georgia’s cuisine reflects its location at the intersection of Europe and Asia on the eastern shore of the Black Sea. The country has a dozen climatic zones, ranging from subtropical to high alpine and semi-desert, which provide a bounty of produce, including 500 indigenous grape varieties. Food is lovingly made using centuries-old cooking techniques, including fragrant stews, bright salads and earthy soups, as well as a wealth of regional dishes.
A sense of generosity underpins every meal — whether it’s at a
