Regional Taste of Georgia
Six days through Georgia’s regional kitchens, market to supra
Georgian food is usually flattened abroad into two dishes — khinkali and khachapuri — when in truth it is a family of regional cuisines, each shaped by altitude, trade routes, and what the land allows. This itinerary takes the regions on their own terms. It opens in Tbilisi at the Dezerter Bazaar, the city’s great working market, buying with a chef before cooking what was bought: khinkali pleated by hand, Imeretian khachapuri rolled and fired. It moves east to Kakheti for the wine country table — shotis puri pulled from the tone oven, mtsvadi over vine cuttings, and a full supra where the tamada’s toasts give the meal its architecture, with qvevri wines from a tradition of some 8,000 vintages. It ends on the Adjarian coast, where Ottoman and mountain influences produce a table unlike anywhere else in the country. October departures align with Tbilisoba, the capital’s harvest festival, when the whole city cooks outdoors.
Tbilisoba
This journey is timed around Tbilisoba — Old Town and Rike Park, Tbilisi.
See the 2026 calendarThe programme.
Tbilisi: First Table
Arrive and check into a hotel in the old town. An evening food walk moves through Sololaki and the lanes below Narikala — a bakery still firing tone bread, a cellar bar pouring amber wine — ending with a relaxed first dinner that maps the regions the week will visit, dish by dish.
Dezerter Bazaar and Khinkali Masterclass
Morning at the Dezerter Bazaar with a chef from Dezerter Market Kitchen, moving through the spice rows, the cheese women, and the herb sellers, buying for the day’s class. Then the masterclass itself: khinkali pleated by hand until the folds hold, and Imeretian khachapuri. Lunch is what the group has made.
Into Kakheti: Bread, Fire, and Wine
Drive east over the Gombori Pass into wine country. At a village bakery, watch shotis puri slapped against the walls of a blazing tone oven and pull your own loaf. The afternoon pairs Kakhetian dishes with amber qvevri wines at a Telavi cellar, and the evening stays long at the table.
The Supra at Keto’s House
A morning in Sighnaghi and a terrace lunch above the Alazani Valley. The day builds toward its centrepiece: a full supra at Keto Supra House, guests joining the cooking through the afternoon — mtsvadi over vine cuttings, badrijani, pkhali — before the tamada takes the table through its proper sequence of toasts.
The Adjarian Coast
Fly or drive west to Batumi and a different Georgia: subtropical, dairy-rich, Ottoman-inflected. At Adjarian Coast Kitchen, shape the boat-formed Adjarian khachapuri and cook borano and sinori with a coastal family. Dinner is fish from the morning boats, eaten close enough to hear the sea.
Market Morning and Departure
A final morning at Batumi’s fish market and spice stalls, with guidance on what travels — mountain tea, Adjarian honey, dried spice blends — and a last boulevard coffee. Transfers to Batumi airport, or return connections to Tbilisi for evening flights and onward extensions.
- Five nights’ accommodation: two in Tbilisi, two in Kakheti, one on the Batumi seafront
- All breakfasts, four lunches, and four dinners with regional wine pairings
- Guided Dezerter Bazaar visit and khinkali and khachapuri masterclass
- Tone bread baking session at a Kakhetian village bakery
- Full supra with tamada and qvevri wines at Keto Supra House
- Adjarian cooking session at Adjarian Coast Kitchen in Batumi
- All ground transport, the Tbilisi to Batumi leg, and an English-speaking culinary host
- International flights to and from Georgia
- Personal travel and medical insurance
- Meals not specified in the itinerary
- Drinks beyond paired wines at hosted meals
- Market purchases and food souvenirs
- Gratuities for hosts, chefs, and drivers
Levan Tsiklauri
Local Host, Kakheti · Georgian, English
Levan grew up in a winemaking family outside Telavi, where the rhythm of the year still runs from pruning to rtveli. As a host he offers exactly that life, at full scale: harvest days in the family rows, qvevri opened in the cellar his grandfather dug, bread from the tone oven, and a supra table at which he serves as a patient, occasionally mischievous tamada. He hosts the harvest and supra weeks in Kakheti, and guests tend to leave with standing invitations they later discover were sincere.
Certified venues on this journey.
In the same spirit.
Rtveli Harvest Community Week
Join a Kakhetian family estate for rtveli, the autumn grape harvest, and take part in every stage of qvevri winemaking — picking, pressing, sealing the vessels — closing the week with a harvest supra under the vines.
Natural Wine Georgia Insider
A working tour of Georgia’s natural wine scene across Kakheti and Kartli — small growers, zero-sulphur cellars, and the qvevri tradition that made the country a reference point for low-intervention winemaking worldwide.
Living Heritage Georgia
An eight-day arc through Georgia’s UNESCO-listed heritage as it is actually lived: the cathedrals of Mtskheta, polyphonic singing learned from its keepers, and the medieval tower houses of Mestia and Ushguli in Upper Svaneti.