Food & Tradition

At a Supra, people don't simply eat—a Tamada, the toastmaster, guides the evening. Chosen by the group, he delivers a sequence of toasts that follow a set order, touching on themes such as peace, homeland, ancestors, and family. The guests add to each toast before everyone raises their glass together. Chacha or Brandy is usually toasted only toward the end of the meal; the table wine carries the evening.

On the table sit Khachapuri, the cheese bread baked either filled or open depending on the region, Khinkali, twisted dumplings filled with hot broth, and Pkhali, cold pastes made from vegetables and walnuts. The boat-shaped version from Adjara carries an egg in the middle. Alongside these comes Mtsvadi, skewered meat often grilled over vine wood in Kakheti.

Rich, fatty dishes pair especially well with the spirit, since the alcohol and tannins refresh the palate. A robust Chacha holds its own against Khinkali or grilled meat, while an aged Brandy pairs better with walnuts and cheese. Sulguni, a salty, elastic cheese from Samegrelo in the west, is served fresh or fried.

To finish, Churchkhela comes to the table—a string of walnuts dipped in thickened grape juice and dried. Especially in autumn, these strings hang drying in villages throughout the country.

In Tbilisi, the city celebrates Tbilisoba each autumn with music, dance, and food from across the country's regions. A guest is considered a gift from God in Georgia, as the saying goes there, and the table is laid accordingly lavish. Drinking happens in small sips, and spirits aren't a competition—a glass is just as welcome left standing.