Georgia: What to Know Before You Go

Cuisine Highlights

• Khachapuri, bread boats filled with melted cheese and egg; regional variations include Adjarian (open boat style), Imeruli (closed round), and Megrelian (cheese on top)
• Khinkali, Georgian soup dumplings with spiced meat filling; eaten by hand, biting the top and sucking the broth; a beloved national institution
• Churchkhela, walnuts strung and dipped in grape juice syrup; a uniquely Georgian sweet that looks like a candle; sold at every market
• Georgian wine, Georgia is arguably the birthplace of wine (8,000+ year tradition); amber (skin-contact) wines from the Kakheti region are world-famous

Traditions & Festivals

• Tbilisoba (October), Tbilisi's city festival with folk music, dancing, crafts, and wine tastings across the old city
• Rtveli, grape harvest season in Kakheti (September–October); visitors can participate in traditional harvesting and making kvevri wine
• Tamada tradition, a toastmaster who leads elaborate, poetic toasts at feasts (supras); refusing to drink is acceptable but the toast itself must be honored

Language & Communication

Georgian (ქართული) is the official language with a unique script that has no close relatives. Russian is widely understood by older Georgians.

English is increasingly common in Tbilisi, especially among younger people. Key phrase: "Gamarjoba" (გამარჯობა) means hello.

Georgia is one of the most welcoming countries in the world, the concept of "guest is a gift from God" (stumari ghvtis survili) is central to Georgian identity.

Cultural Etiquette

• Accept invitations to a supra (feast) if offered, these elaborate multi-course meals with toasts are the heart of Georgian social culture
• Georgia has a complex relationship with Russia due to the 2008 war and ongoing occupation of South Ossetia and Abkhazia, be sensitive about this topic
• Dress modestly when visiting Orthodox churches, women cover their heads, both genders cover shoulders and knees
• Wine is poured generously, declining is fine but appreciating Georgian wine culture goes a long way