We can confidently say that Georgian cuisine is one of the most distinctive and exotic culinary traditions in the world. It stands out with its rich flavors, traditional recipes, and incredible diversity, which preserve centuries of cultural heritage. As a result, international food enthusiasts are increasingly showing interest in Georgian gastronomy. When discussing the significance of Georgian cultural and culinary heritage, we must first mention Borjomi—the symbol of Georgian mineral water. Beyond its unique natural qualities, Borjomi is deeply intertwined with the country’s culinary traditions. For centuries, it has been an inseparable part of Georgian dining culture. Today, in Georgian restaurants around the world, Borjomi remains an irreplaceable symbol representing Georgian gastronomic traditions. In this article, alongside Borjomi, we introduce some remarkable restaurants across various countries that serve as ambassadors of Georgian cuisine, offering international gourmets an authentic taste of Georgia.   NUNUKA – Madrid Located in the heart of Madrid, NUNUKA has become a special destination for those eager to explore Georgian cuisine. Opened in 2022, the restaurant quickly gained popularity. NUNUKA operates as a bistro-style restaurant, serving traditional Georgian dishes prepared with precision and authenticity. The restaurant’s interior design is inspired by the childhood memories of its owner, particularly her grandmother’s house in Batumi. In fact, the name NUNUKA is dedicated to the owner’s grandmother. The kitchen is led by Georgian chef David Narimanishvili, who resides in Madrid. The menu features various types of Khachapuri, Khinkali, and other traditional dishes from different Georgian regions. Additionally, NUNUKA offers an extensive selection of Georgian wines, perfectly complementing the flavors of the dishes. Notably, NUNUKA is the first Georgian restaurant in Madrid to be included in the Michelin Guide three times—in 2023, 2024, and 2025.   Little Georgia – London With two locations in North and East London, Little Georgia has been keeping Georgian culinary traditions alive in the UK’s capital for years. It is a place where tourists and locals alike enjoy a unique gastronomic experience, while Georgians feel a warm sense of home. Little Georgia embodies the spirit of Georgian hospitality, ensuring that guests are welcomed as they would be in a traditional Georgian home. Here, Georgian culture and cuisine come to life daily. The menu includes all the classic dishes that define Georgian cuisine—Khinkali, various types of Khachapuri, Pkhali, Mchadi (cornbread), Georgian cheeses, and more.   Oda House – New York Oda House, a Georgian restaurant in New York, first opened its doors in Manhattan in 2013. Since then, it has continued to attract a growing number of guests. In 2020, a second location opened in Brooklyn. The restaurant offers a wide variety of traditional Georgian dishes, ranging from Khachapuri and Khinkali to authentic Georgian desserts. To ensure an immersive cultural experience, Oda House also provides a carefully curated selection of Georgian wines, with over 20 authentic varieties sourced directly from Georgia. Oda House is a favorite among those seeking to enjoy a cozy atmosphere and a unique culinary experience with family and friends. The restaurant has received recognition from prestigious publications such as The New York Times and The Wall Street Journal, further solidifying its reputation.   Qartuli – Dubai Located in Dubai, Qartuli is a renowned Georgian restaurant boasting a 4.8-star rating and over 700 positive reviews. Its exceptional cuisine and ambiance were highlighted by TimeOut Magazine, which named Qartuli one of the UAE’s top 100 restaurants for 2024/2025. The restaurant's founders, Nino and Mariam, were also nominated for the Caterer Middle East Awards 2024 as "Restaurateurs of the Year." Qartuli introduces guests to high-quality Georgian culinary traditions with top-tier service. The menu includes classic dishes from various regions of Georgia, while the atmosphere is further enriched by live jazz and retro music performances.   Colchide – Paris Located in Paris, Colchide is a well-established Georgian restaurant with three locations in the city. As one of the leading Georgian restaurants in a major global tourist destination, it proudly introduces international gourmets to authentic Georgian flavors. Opened in 2013, Colchide’s success led to the opening of its second location in 2016 and a third in 2019. The menu features Khachapuri, Khinkali, Mtsvadi (Georgian barbecue), Nigvziani Badrijani (eggplant with walnut paste), Chakapuli, and more. The restaurant’s interior design offers a comfortable and welcoming atmosphere, blending modern aesthetics with traditional Georgian elements. Additionally, Colchide is known for its carefully selected wine collection, which represents the rich history of Georgian winemaking traditions. The success of Georgian restaurants in leading tourist destinations worldwide is clear proof that Georgian cuisine is becoming increasingly significant on the global culinary stage. Their popularity stems not only from the uniqueness of Georgian flavors and gastronomic heritage but also from their ability to seamlessly blend tradition with contemporary dining trends—a quality that is reflected in both the cuisine and the overall dining experience these restaurants offer.

Georgia is distinguished by its unique cuisine, with each region preserving ancient recipes, local flavors, and culinary traditions. Some of these dishes are less known to the wider public, yet they form a true treasure trove of Georgian exotic gastronomy. One of the symbols of Georgian gastronomic and cultural heritage, Borjomi, has been an integral part of the dining table for centuries. As a brand, Borjomi carries the responsibility of preserving and sharing culinary traditions—an extension of Georgian flavors and customs, blending the past with the present. Here, we introduce a few traditional dishes from different parts of Georgia, whose recipes have withstood the test of time.   Ashvchapani Ashvchapani, also known as kneaded cheese, is a traditional Abkhazian dish that has also found its place in Megrelian cuisine over the centuries. It resembles Elargi (a dish made of cheese and cornmeal), but differs in preparation technique and composition. The key distinction is that Elargi contains corn flour, whereas Ashvchapani is made entirely from cheese. This dish is an important part of Abkhazian culinary heritage and is often eaten on its own or accompanied by other foods, such as Mchadi (cornbread). Since its preparation requires a special technique and culinary skill, its recipe has traditionally been passed down from generation to generation in Abkhazia. Traditionally, Ashvchapani was made from fresh cheese that was kneaded while hot. No extra ingredients are used—only the texture, taste, and kneading technique of the cheese are emphasized.   Tashmijabi Potatoes are an essential part of Georgian gastronomy and cuisine. They are also the key ingredient in Tashmijabi, a traditional Svanetian dish. Tashmijabi is a distinctive Svanetian dish made by blending potatoes and cheese. Its texture is similar to Elargi, which is why it is sometimes called Svanetian Elargi. Fresh cheese is crucial for achieving the perfect taste. According to tradition, when served at the table, a small hollow is made in the center of the dish, filled with melted butter, and then offered to guests. Additionally, Tashmijabi is often enjoyed with Svanetian Khachapuri.   Abkhazura Abkhazura is another dish that proves the significant influence of Abkhazian cuisine in Georgian culinary culture. It is a type of meat patty made from minced beef and pork, wrapped in caul fat. The ingredients include Ajika (a Georgian-Abkhazian spicy paste), herbs, garlic, and onions. Over time, Abkhazura has transcended the borders of Abkhazian cuisine and is now found in various forms on the menus of renowned restaurants. Tutmaji Meskhetian cuisine is unique, shaped by long-standing traditions and various cultural influences. One of its exotic culinary gems is Tutmaji, a traditional Meskhetian dish. Tutmaji is a hearty soup made with small pieces of dough. Depending on the recipe, Matsoni (fermented milk) or Doogh (a Middle Eastern yogurt-based drink) is added to the broth. Interestingly, similar dishes can be found in Persian cuisine, demonstrating the historical links between different culinary traditions. Tushqapati Tushqapati is a traditional Tushetian dish made from fried veal. What makes this dish special is its uniquely flavored tarragon-based sauce, mixed with green tkemali (Georgian sour plum sauce). According to historical accounts, Tushqapati was frequently served at traditional Tushetian feasts, including ceremonial banquets dedicated to brotherhood oaths. To this day, this dish retains its special place in Georgian cuisine, with modern variations appearing in many restaurant menus. Georgian cuisine is more than just old recipes—it preserves traditions, customs, and the way of life of our ancestors. Exploring regional dishes and sharing their history enriches not only our culinary culture but also highlights the essence of Georgian identity in a fascinating context.  

This time the tour guide will take you to Italy, our host is Nana Zuriashvili, the author of the culinary page buongustaio (gourmet). “I have been living in Italy since 2013, namely, outside the city of Naples, in the small historic town of Pozzuoli. Pozzuoli is built on an active volcano. I know it sounds quite dangerous, but the place is of unusual beauty. I have been married for 6 years and I have three daughters. So far my career advancement is stopped, but I plan to study architecture from next year. I discovered a great affection for cooking in Italy. I became fond of Italian cuisine. Since I had so much free time, I was studying and making experiments. I think I am a good cook today and I am going to deepen my culinary skills in the nearest future. Naples has a very long history, both culinary and musical. For those who do not know, the first opera house “San Carlo” was built in Naples and the first pizza was baked. Naples is unique for its noisy and narrow streets, large piazzas, multiple and delicious pizzerias, the best espresso, mozzarella and much more to list.  It is the county of “O sole mio” and many more historical songs. As this region has sea and sun, people are very joyful, fiery and emotional, somehow they resemble us, Georgians. In my family, regardless of age, everyone loves pasta .. I often cook new pasta and my children often help me with cooking it ... I think that cooking is one of the types of art and it must be necessarily shared, especially at a young age, when they get to know the world ... I think the more things they touch on from childhood, the more imagination and ideas they develop. In general, I like to cook, I always cook and do something, more cereals, less sweet ... but I would say, nothing can be compared to Italian gastronomy. Italians have hourly meals. Colazione – sweet for breakfast, pranzo- definitely pasta for lunch and then another dish, a glass of wine and finally fruit and dessert. They eat more cereals in the evening. Risotto or soups ... they attach great importance to quality and proper nutrition. My husband loves Georgian cuisine, especially Khachapuri, Georgian cheese and “Dedas bread”. He misses it the most... The dish that I will share with the readers of Gastro Guide is a kind of experiment that I prepare for friends and family in general ... Beetroot is not very popular in Italy, so I decided to introduce its taste to friends so that they would not forget it and I had a success actually.   For beet risotto you will need: 300 g rice arborio 400 g beets 100 g Gorgonzola (blue cheese) 30 g   walnuts 20 g butter   A little olive oil Vegetable broth Salt Pepper   Preparation: First prepare the vegetable broth. Put onions, carrots, potatoes, tomatoes, celery in a saucepan and cook for 20 minutes. Peel beets and then grate them. Put one tablespoon of butter in a separate wide and low saucepan, and when melted, add rice. Let stand for 2 minutes and add the beets, stir for 1 minute and then add the vegetable broth so that it comes out on top. Boil for 15-16 minutes (read the label during cooking) and add the vegetable broth from time to time. The mass should not be juicy, it should have a creamy texture. Remove from the heat, add gorgonzola and salt, stir well. Transfer onto a plate and garnish with finely chopped walnuts, gorgonzoli and pepper. Buon appetito!”

Combining different dishes and drinks requires not only creativity, but also a scientific approach. Just as, for example, in the case of wine, mixing mineral water also requires knowledge, and even various small temperature manipulations carried out on mineral water - completely change your experience. Mineral water prepares your taste buds for each subsequent bite. Instead of neutralizing or overshadowing the taste of the dish, it helps you to better feel its taste and aroma. However, different types of water should be added to each dish.   Let's start from the beginning:There are several types of water: STILL - still water;LIGHT- lightly carbonated water;EFFERVESCENT - a category between non-carbonated and light, characterized by the minimum possible number of bubbles that are almost imperceptible;Classic - water with the degree of carbonation that most people imagine when they think of mineral water. Many well-known, mineral-rich carbonated drinks belong to this category, including Borjomi;Bold - characterized by the largest size, loud bubbles. When people say that they don't like carbonated drinks, they usually mean this category of mineral drinks. In addition to gasification, there are other characteristics of water: mineralization, PH factor, youthfulness and many others. And now - Borjomi is in front of you! Juvenile water with a 130-year history, which flows from volcanic rocks at a depth of 8000 meters and is enriched with more than 60 elements along the way.   Probably very few people imagine that the combination of drinking water and food also has its own etiquette. For example, depending on the carbonation and PH, Borjomi goes well with shrimp and fried chicken. According to gasification and mineralization - grilled lamb meat.And, according to gasification, it is most suitable for turkey meat and grilled beef. If you decide to eat fish and mussels, be sure to include Borjomi, because its acid-alkaline balance perfectly combines with these two dishes. However, you should also keep in mind that when you drink water with food and wine, the rules of the game change a bit. In this case, water should be matched with wine and food so that there is harmony between them and not competition.This knowledge became especially necessary after Borjomi took an irreplaceable place on the Georgian table. It is important to know how to combine the three treasures of the Georgian table: dishes, wine and Borjomi. If you have combined wine and food correctly, it is acceptable to drink only still water. However, in the case of white and red wine, there is a small difference:It is better to mix water with low mineral content and neutral ph with white wine. In case of red wine - medium or high mineral content and neutral Ph. Borjomi goes especially well with red wine, although it obviously does not come into conflict with white wine either.   For centuries, people have consumed water at its natural temperature. In the case of wine, almost all cellars are kept at 13°C, although champagne is often chilled to 6°C, and some wines are even served at 18°C. These manipulations are used to enhance the taste of wine. The annual temperature of many springs is exactly 13°C. This similarity is probably because the cellar is located underground and water flows from underground.In general, you can serve water at virtually any temperature, but if you know how to adjust the temperature of the water, you will be better able to match your drink and food. For example, rising temperatures have a dampening effect on water with bold, large and loud bubbles, and the colder the water, the more concentrated it is. As you can see, thanks to its unique composition, Borjomi is not just a drink, but a culinary partner of your meal. Taking into account the compatibility of Borjomi and dishes will take your gastronomic experience to a completely different level.