All food & drink guides, page 2

Start with the dishes and the questions to ask at the table.

How to choose regional dishes, read a restaurant menu and check ingredients and the bill in three Georgian cities.

The name kharcho does not point to one menu format. Learn what to ask before ordering.

Eggplant anchors ajapsandali, but the other ingredients and serving temperature vary. Ask before treating it as a fixed vegetarian dish.

Tkemali changes with fruit, colour and household method. Use the name to ask which sauce is on the table and what it suits.

Compare a stretched-curd cheese with Tushetian Guda's bag-ripening method, then ask how each cheese is served.

Guria and Adjara both appear in Georgia's tea-growing story. Separate regional history from claims about a particular packet or producer.

Compare mountain and city styles, ask about the filling and learn the eating custom behind the dumpling’s folds.

Choose a style by region and shape, from Imeretian and Megrelian pies to the Adjarian boat and Svan forms.

Choose a region, grape and winemaking style before arranging a tasting. Official wine sources make the differences easier to compare.

Read a Georgian table through regional dishes, shared meals and the living traditions behind qvevri wine.