Georgian, Armenian and Azerbaijani Gastronomy
Caucasian Culinary is considered as one of the oldest culinary in the world. The cuisine of the Caucasus includes the traditional cooking methods of Georgia, Armenia, and Azerbaijan.
The Danish chef René Redzepi has described Georgia as home to “one of the last great undiscovered food cultures of Europe.” Travelers who have enjoyed the traditional cooking of the Mediterranean or Persian influence will find some familiarities present in the Caucasus: a bounty of fresh produce, the harmony of savory and sweet within the meat and grain-based dishes, and a deep, spiritual love of bread – ubiquitous, fragrant and essential. It should be noted that vegetarians, too, will do very well eating throughout the region as a plethora of dishes relies solely on this garden of a land and its variously grilled, stuffed, and pickled vegetables, along with hearty bread, rice preparations, and all manner of dairy stemming from rich, open-aired alpine pastures.
Whether you are a student of history, a lover of nature, or are propelled around the globe by your appetite, the Caucasus – much like the traditional tables of their respective countries – have everything on offer.
You will not only learn the Caucasian cooking methods but its culture too!
Caucasian way of cooking is one of the most ancient culinary in the world. The Caucasus culinary is unique as it takes experience from both European and Asian gastronomy.