Georgia Food and Drink

According to Georgian legend, when God was distributing land among the peoples of the world, the Georgians were so busy eating and drinking that they lost their place in the queue and there was no land left for them. But when they invited God to join the party, he enjoyed himself so immensely he gave them all the choicest bits of land he had been saving for himself. Georgians pride themselves, with some justification, on being the bons viveurs of the former Soviet Union, and their culinary tradition has survived better than most the dead hand of Soviet mass-catering.

The cuisine makes extensive use of walnuts, which are used to thicken soups and sauces (anything including the word satsivi will be served in a rich sauce flavoured with herbs, garlic, walnuts and egg). Cafés, restaurants and street-food traditions are all better established in Georgia than in many of the other former Soviet republics, and the markets are full of locally grown fruit and vegetables. Privately-run restaurants, cafés and bars, which began to thrive during the Gorbachev period, were badly hit by the post-independence breakdown of civil order, but in recent times have begun to bounce back. The future looks bright.