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Food
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(EN)Georgia's rich and savoury cuisine is the natural extension of a fertile, mineral-rich landscape fed by the pure waters of the Caucasus Mountains. Due to the antiquity of the culture here it is hardly surprising Georgia has developed such a strikingly original cuisine. Not only is it a perfect accompaniment to the rich viniculture here, we make a point in showing it off to our guests in elaborate feasts we call "Supras".

Most of our food is organic, and the ingredients from our incredibly varied cuisine profit from the mild climate that provides fresh vegetables for three quarters of the year - and we have the best Tomato's you've ever tasted. Numerous aromatic wild mountain herbs give our dishes an uncommonly exotic aroma. Rich in walnuts, pomegranate, vegetable pates, organic fresh meats, wild herbs and love of garlic, our cuisine provides a superb accompaniment to the endless supply of wine.

By the way our food is not only wonderful it's cheap. You can easily eat a world-class meal, with wine, for less than the cost of a paperback book. You will never go hungry in Georgia, and with of our love of toasting you certainly won't go thirsty either.

The grand Georgian table is still very much alive and is found on a daily basis in cities as in villages. Spread out before you, you will find a superb range of meats, cheeses, vegetables more often than not organically produced, and often at high altitude amid pure mountain air. Our Matsoni (Georgian yogurt) and the many varieties of cheeses from sheep, cow and goat's milk are the products of these deep green pastures. As the "Tamada" or toast-maker raises a glass to ‘friendship' look down the table at the array of aromatic foods covering the surface. The following are just a few of the dishes unique to Georgia:
Mtswadi
The Georgian National dish: juicy meat dumplings made to be eaten by hand, using a special technique that can be learned only here. Visitors end up craving this so much they make special trips back just to taste it again.
Khinkali
The Georgian National dish: juicy meat dumplings made to be eaten by hand, using a special technique that can be learned only here. Visitors end up craving this so much they make special trips back just to taste it again.
Khaja-puri
Georgian cheese bread, appearing in a number of regional styles
Baje
Ground walnut sauce with garlic and spices. Great with everything
Adjab-sandali
A delicious blend of fried aubergines, onions, peppers and mountain spices.
Tkemali
Georgian ketchup, but oh so much more… A red or green sour plumb sauce made from the fruit of the tkemali tree. No one leaves the country without a bottle.
Ajika
Georgia’s own spicy hot sauce filled with herbs and spices.
Lobiani
Bread filled with beans and aromatic spices
Badrejani
Aubergine and garlic, with pomegranate seeds and walnut paste