Tbilisi’s cuisine reflects centuries of trade, migration and occupation, shaped by influences from Persia, the Ottoman Empire, Russia, Central Asia and beyond.

We’ll begin in the city’s oldest quarter with tea and khachapuri before tasting freshly baked shoti straight from a traditional clay oven. From there, we’ll explore Georgian walnut spreads, pickles, herbs, spices and sweets such as churchkhela at local cafés and markets.

We’ll also sit down for handmade khinkali, followed by a generous Georgian supra featuring garlicky chicken shkmeruli. The day ends with a tasting of natural kvevri wines made using Georgia’s ancient clay-vessel winemaking tradition.

Along the way, we’ll explore how Tbilisi’s food culture has been shaped by the Silk Road, Soviet rule and Georgia’s modern revival, connecting the city’s complex history with the flavours found on the table today.