G E O R G I A
T H E G E O R G I A N
C O U N T R Y S I D E
O V E R V I E W
Beyond the lively streets of Tbilisi, Georgia’s countryside reveals a land of sweeping valleys, rugged mountain peaks, and ancient villages where traditions remain untouched by time.
From the vine-clad hills of Kakheti to the dramatic landscapes of Svaneti, this is a country where hospitality is sacred, history is written in stone, and nature shapes the rhythm of life.
Georgia is one of the world’s most geographically diverse countries, packed with contrasts: subalpine meadows dotted with medieval towers, arid semi-deserts hiding ancient cave monasteries, lush vineyards rolling toward the Caucasus, and dramatic gorges sheltering hidden waterfalls. Across this landscape, traditions run deep—wine is still made as it was 8,000 years ago, feasts (supras) unfold with poetic toasts, and local artisans weave, carve, and cook just as their ancestors did.
Here's what we think should form the core of your experience:
The High Caucasus & Georgia’s Mountain Strongholds
Rising like a natural fortress, the Greater Caucasus Mountains dominate the northern reaches of Georgia, hiding some of the most remote and spectacular landscapes in Europe.
Here, ancient stone towers stand as relics of a time when families built their own fortresses to defend against invaders, and winding mountain roads lead to churches perched at breathtaking altitudes.
Svaneti, Georgia’s most legendary highland region, is home to the medieval defensive towers of Mestia and Ushguli, a UNESCO-listed village that is one of the highest continuously inhabited settlements in Europe. This is a land of rugged beauty, where alpine meadows give way to glacial rivers, and where the traditions of the Svans—Georgia’s mountain people—remain fiercely preserved.
Kazbegi (Stepantsminda), just a few hours north of Tbilisi, offers some of the most iconic views in the Caucasus. The sight of the Gergeti Trinity Church perched against the backdrop of Mount Kazbek is one of Georgia’s defining images.
For the adventurous, the region offers exceptional hiking, including trails to hidden waterfalls and the imposing Dariali Gorge.
Kakheti: The Heart of Georgian Wine & Monasteries
The vineyards of Kakheti stretch toward the Caucasus foothills, forming the heart of Georgia’s 8,000-year-old winemaking tradition. This is where amber-hued qvevri wines—fermented in clay vessels buried underground—originate, a technique recognized by UNESCO as part of the world’s intangible cultural heritage.
In the town of Telavi, grand chateaux and family-run wineries alike welcome visitors for tastings, offering everything from bold Saperavi reds to floral Rkatsiteli whites.
Nearby, the Alaverdi Monastery continues a 1,000-year-old tradition of monastic winemaking, while the hilltop town of Sighnaghi, with its pastel-colored balconies and sweeping valley views, invites leisurely exploration.
Beyond wine, Kakheti is also home to some of Georgia’s most important religious and historical sites.
The 6th-century David Gareja Monastery, set in a stark desert landscape near the Azerbaijani border, features stunning frescoes and cave-hewn chapels.
The Bodbe Monastery, final resting place of St. Nino—the woman who converted Georgia to Christianity in the 4th century—remains an important pilgrimage site.
Georgian Cuisine & the Bounty of the Land
Georgia’s cuisine is a product of its landscapes, climate, and long history as a crossroads between empires. Georgian cooking is dominated by fresh vegetables, nuts, and fragrant herbs, with dishes that balance hearty comfort and richness.
The country’s iconic dish, khachapuri, takes many forms: the gooey, boat-shaped Adjarian khachapuri filled with molten cheese, butter, and egg yolk; the crisp, flaky Megruli khachapuri topped with extra cheese; or the Ossetian version, stuffed with potato and greens.
Khinkali, the country’s signature dumplings, are a testament to Georgia’s mountain traditions. These juicy, broth-filled parcels are eaten by hand, twisted at the top to create a built-in handle.
Pkhali (vegetable pâtés made from spinach, beets, or leeks blended with walnuts and spices) and lobio (stewed beans with coriander and marigold) reflect the country’s deep love of earthy, spiced flavors.
Meat lovers will find mtsvadi (Georgian barbecue), succulent skewers grilled over an open flame, and chakapuli, a slow-cooked lamb and tarragon stew often made during spring feasts.
And then there is the supra, Georgia’s legendary feast, where multiple courses are accompanied by wine, song, and poetic toasts led by a tamada (toastmaster).
Hospitality here is a serious art, and meals are meant to be shared. Don't be shy.