Georgia boasts a storied and varied cuisine. The emphasis is on freshness and the flavor of primary ingredients (though some dishes can be quite spicy). Some of the dishes you might encounter are mtsvadi, or shashlik (lamb shish kebab), chakapuli (lamb, plum and scallion stew), khinkali (meat dumplings with plenty of black pepper), badrijani (tiny eggplants stuffed with hazelnuts) and chanakhi (a stew of lamb, whole tomatoes, eggplant and peppers). Other dishes emphasize chicken, cheese, fruit or bread. Another particularly enjoyable dish is khachapuri, a sort of tomatoless pizza.
One of the most unusual traditions of dining is supra (Georgian table), which is also a way of socialising with friends and family. The head of supra is known as tamada. He also conducts the highly philosophical toasts, and makes sure that everyone is enjoying themselves.
For a quick snack, try all variety of pirozhki, pastry stuffed with meat, potatoes, cheese, or other ingredients, usually sold by babushkas in markets and on the side of the street.
In addition to traditional Georgian dishes, the foods of other countries have been brought to Georgia by immigrants from Russia, Greece, and recently China.
Georgians love wine and have been fermenting it for at least 7,000 years. Consequently, there are numerous excellent Georgian wines. Some of these are Tsinandali and Gurdzhaani (dry whites), Chkaveri (a semisweet white), Mukuzani (an excellent dry red) and Khvanchkara (a semisweet red, said to have been Stalin's favorite). Beware chacha, the local firewater (50% or greater alcohol content).