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The Georgian Menu

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus
Tasting Georgia

By Carla Capalbo

Published 2017

  • About
The key to preparing a meal like a Georgian is to serve multiple dishes at once and to eat from smaller plates, so the diner’s plate is never overfilled. Instead, diners are encouraged to take a taste of each dish and go back for more as they like.
Georgians think of single dishes as part of a more complex whole, and they always aim to create a balance between contrasting textures and flavours, raw and cooked foods, spiced and herbed dishes. They also offer sour, bitter and piquant notes (from chillies) as accents in sauces, pastes and fermented ingredients.

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