Cuisines

Georgian Cuisine

Citation Formats

General Reference

Food and Drink Atlas. "Georgian Cuisine." Accessed August 30, 2026. https://dev-food.interactiveatlas.org/cuisines/georgian-cuisine.

APA Style

Food and Drink Atlas. (n.d.). Georgian Cuisine. Retrieved August 30, 2026, from https://dev-food.interactiveatlas.org/cuisines/georgian-cuisine

BibTeX

@misc{foodanddrinkatlas-georgian-cuisine,
  author = {Food and Drink Atlas},
  title = {Georgian Cuisine},
  year = {2026},
  url = {https://dev-food.interactiveatlas.org/cuisines/georgian-cuisine},
  note = {Accessed August 30, 2026}
}

The cooking traditions of Georgia in the South Caucasus, distinct in character while sharing threads with the cuisines of the wider Caucasus, the Middle East and Eastern Europe. Every region of the country keeps its own distinct style, from the cheese-filled breads of Imereti and Adjara to the mountain dumplings of the Georgian highlands, built around walnuts, fresh herbs, pomegranate and the country's own ancient wine.

Facts

Signature Technique

Fermenting and ageing wine, skins and all, in qvevri, large clay vessels buried in the ground, a method with roughly 8,000 years of continuity that UNESCO has listed as intangible cultural heritage; bread is traditionally baked against the wall of a round clay oven called a tone. 1

Origin Region

Georgia, in the South Caucasus, with every region of the country keeping its own distinct style of food preparation. 1

Cross-Tradition Connections