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Caption: A wander through the Georgian capital’s food scene Tbilisi Culinaria
Caption: The fourth and long overdue final chapter telling the story of my week in Georgia last October. This one focuses on the culinary traditions of Georgia which are finding new expression in exceptional restaurants in Tbilisi, while building on the the unique palette of herb-led flavor, nut oils and fruit-based sauces, fermentation and bitter notes. A melting ground at the junction of the ancient Silk Road between east and west that retains its culinary identity.
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Caption: Their Daily Bread
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Caption: Georgians eat a lot of bread. The traditional form is unleavened, cooked on the walls of a buried circular oven, giving it a gently curved new moon shape.
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Caption: Crisp, chewy, salty delicious!
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Caption: Dezerters’ Bazaar On the site where Georgian deserters from the Russian army came to sell their equipment and arms, it has morphed over time into a vast urban fresh food market snaking it’s way round an unpopular and almost empty modernist structure.
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Caption: Speakeasy. Off the beaten track, off the excise map, however tolerated, the place the merchants find wine and beer and chacha.
Caption: Restaurant roundup.
A quick tour of Tbilisi restaurants to complete the scene.
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Caption: Ezo
It means courtyard and is the restaurant of Kristo and Georgi, steeped in Georgian farm to table tradition. Perfect guides.
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Caption: Gvimri Modern cuisine and natural wines. Standout aubergine, herb and tahini rolls and chicken in mustard and lime sauce.
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Caption: Asaphesha The Tbilisi offshoot of the Pheasant’s Tears winery. Credited with opening up the culinary scene to sophisticated modern takes on the classics.
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Caption: Café Leila Pescatarian, I suppose. Perfect for a relaxed bowl of soup at lunchtime. So good I did it twice.
Caption: So you’re a tourist in another country, no matter what pretensions of culinary insider status you might have. Behave like a tourist! Eat like one!
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Caption: That was khachupuri, Georgia’s cheese filled, egg topped and butter bathed take on fast food, at Machakhela.
These are kinkhali - and on the next page how to eat them: first the juice, then the filling. These are pork.
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Caption: Finally, eat kebabs: in this case Iranian. What? You thought there were only Georgians in Georgia?
Caption: This is the last of four stories from Georgia, Tbilisi Culinaria. Check out the others here on Steller: Tales from Tbilisi, Khaketi: East of Tbilisi and Zangaura Picnic. Follow me for further adventures with camera in hand.
Caption: #steller #stellerstories #stellerplaces #stellerfood #stellerfoodies #stellertravel #places #travel #georgia #tbilisi #epixtrip #foodstories
http://ezo.tours/
https://culinarybackstreets.com/category/tours-food-tours/tours-tbilisi/
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jamescolledgephotography.com
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