Beauty and Joy
to Women
of Love
Eden of Wine
Why not two, three, or four? Because in Georgia, dining is a marathon. Our dinners, called supras, are intimate, indulgent, loud, and long—often lasting until the wee hours of the morning. Hospitality is virtue, every guest is considered a gift and visitors are treated as near royalty.
Every meal is actually an epic poem that plays out over a dozen courses, generous pours of wine served in animal drinking horns, and the prose of at least twenty traditional toasts delivered by the Tamada, or toastmaster. The gathering is designed to deepen the connection between the guests, their palates, and their collective spirituality.
The dancing is wildly acrobatic at times, the air and hang-times impressive, but it’s the meaning of each Georgian dance that captivates. Love, war, and rebellion all make appearances out on the stage along with costumes with high thread counts and even higher hats.
This is a wedding-themed dance performed by a couple who must never touch during the course of the performance. The man dances to impress while maintaining a fierce, focused gaze on his bride to demonstrate his unwavering love for the only woman in his world.
This dance is an homage to the warriors who fought off numerous invasions of Georgia from armies and empires spanning every direction. The costumes feature resplendent, military-inspired tunics with movements of strict rhythmic uniformity throughout the piece, which leads up to a battle scene and victory celebration by the valiant Georgian soldiers.
Only performed in the country of Georgia, this dance celebrates life in the old city of Tbilisi. Taking its name from the small merchants or “Kintos” who filled once filled the streets with love, laughter, lighthearted living, Kintouri is extremely entertaining and fun to watch.
GEORGIAN CUISINE
THE ART OF TOASTING
History of Georgia
The Saperavi Grape
GEORGIAN CUISINE
THE ART OF TOASTING
History of Georgia
The Saperavi Grape
There is no word for “organic” in the Georgian language because everything is grown naturally. Cooks are known to search high and low to source the freshest local produce—unless they’re already growing it in their back garden at home. The food is a melting pot featuring flavors from the Mediterranean with influences from Turkish and Iranian cuisine.
The first thing to hit the table will be Puri or traditional flatbread. Made the same way for a thousand years, dough is literally thrown onto the sides of a cylindrical hearth, baked, then peeled off once browned. It’s chewy, tasty, a bit moist, and browned with a touch of sourdough flavor.
Much like tapas, it’s small courses and finger food throughout: delicately folded dumplings called Khinkali are stuffed with spiced meat and require a head tilt to drain the broth without embarrassment before gobbling down the dumpling.
Georgia marches to its own beat—a Georgian tomato, cucumber, and lettuce salad will remind you of Mediterranean versions, yet notes of sunflower and walnut oil will sharply distinguish this dish for your tongue.
You’ll hear moans of delight when the Khachapuri comes out—it reminds people of an enchilada laced with exotic flour. This tasty fire-baked Georgian flatbread is filled with melted cheese and served exactly the same way it has been for dozen centuries or more.
This is possibly the oldest and most traditional thing on the menu: a hearty, textured chicken soup with fried eggs on top, drizzled with lemon, and seasoned with dill and coriander, you’ll be transported to your grandma’s kitchen, mid-winter, snuggled in a duvet, sipping Chikhirtma broth.
Walnuts: They’re the workhorse of the Supra and appear in almost every dish. Badrijani features a spicy walnut paste added to strips of roasted eggplant strips—that are rolled up and garnished with red onion and pomegranate seeds.
The first thing to hit the table will be Puri or traditional flatbread. Made the same way for a thousand years, dough is literally thrown onto the sides of a cylindrical hearth, baked, then peeled off once browned. It’s chewy, tasty, a bit moist, and browned with a touch of sourdough flavor.
Much like tapas, it’s small courses and finger food throughout: delicately folded dumplings called Khinkali are stuffed with spiced meat and require a head tilt to drain the broth without embarrassment before gobbling down the dumpling.
Georgia marches to its own beat—a Georgian tomato, cucumber, and lettuce salad will remind you of Mediterranean versions, yet notes of sunflower and walnut oil will sharply distinguish this dish for your tongue.
You’ll hear moans of delight when the Khachapuri comes out—it reminds people of an enchilada laced with exotic flour. This tasty fire-baked Georgian flatbread is filled with melted cheese and served exactly the same way it has been for dozen centuries or more.
This is possibly the oldest and most traditional thing on the menu: a hearty, textured chicken soup with fried eggs on top, drizzled with lemon, and seasoned with dill and coriander, you’ll be transported to your grandma’s kitchen, mid-winter, snuggled in a duvet, sipping Chikhirtma broth.
Walnuts: They’re the workhorse of the Supra and appear in almost every dish. Badrijani features a spicy walnut paste added to strips of roasted eggplant strips—that are rolled up and garnished with red onion and pomegranate seeds.
Marina Janashia
Lado Uzunashvili
Lado Uzunashvili
Anka Vasadze
Anka Vasadze
Zaal Sikharulidze
Zaal Sikharulidze
Ia Shugliashvili
Ia Shugliashvili
Akaki Gelashvili
Akaki Gelashvili
Ana-maria Gurgenishvili
Ana-maria Gurgenishvili
Oliko Kobakhidze
Oliko Kobakhidze
Gvantsa Metreveli
Gvantsa Metreveli
Pridon Sulaberidze
Pridon Sulaberidze
Shota Tsereteli
Shota Tsereteli
Nugzar Kavtaradze
Nugzar Kavtaradze
Shalva Abramashvili
Shalva Abramashvili
Gela Tabasidze
Gela Tabasidze
David Ratiani
David Ratiani
Tamaz Mamaladze
Tamaz Mamaladze
Thou Art a Vineyard is a traditional late Medieval choral hymn of the Georgian Renaissance. The lyrics were attributed to King Demetrius I of Georgia (1093–1156) who wrote it during his confinement as a monk in the David Gareja Monastery. He dedicated this hymn to the country of Georgia and the patronage of the Virgin Mary in the Georgian Orthodox Church.
You are a vineyard newly blossomed.
Young, beautiful, growing in Eden,
(A fragrant poplar sapling in Paradise.)
(May God adorn you. No one is more worthy of praise.)
You yourself are the sun, shining brilliantly.