About Reform – ‘Everything In One Space’

The introduction of Public Service Halls throughout Georgia is one of many important reforms that are improving the lives of its citizens. Public Service Hall in Mestia What are Public Service Halls? Tagged ‘Everything in One Space’, Public Service Halls are essentially one-stop-shops delivering key services, such as public access to public records, issuing of passports … Continue reading

About Food – Ajapsandali (Georgian Eggplant Stew)

Ajapsandali (Georgian: აჯაფსანდალი) is a Georgian vegetarian dish popular as a family meal, especially in summer. There are many variations but they will always contain eggplant, potato and tomato. Click here to see another version that uses green peppers and no spices. Ingredients (for 5 servings): 500 grams of potatoes, 600 grams of eggplant (aubergine), 2 large tomatoes, 1 … Continue reading

About Sights – The Bridge of Peace

The Bridge of Peace (Georgian: მშვიდობის ხიდი) is a bow-shaped pedestrian bridge over the Mtkvari River in Tbilisi, capital of Georgia. The 150 metre (490 ft) bridge was designed by the Italian architect Michele De Lucchi and was officially opened on May 6, 2010. The wavy steel and glass canopy is fitted with thousands of LED lights that are switched on 90 … Continue reading

About Sights – Aerial Tramway in Tbilisi

On 23 June 2012 a new aerial tramway opened in Tbilisi. It connects the newly constructed Rike Park, that sits just across the Mtkvari river from the Old Town, with Narikala, the fortress that overlooks the city. The terminus at Rike Park with the Bridge Of Peace in the Background A one-way journey costs 1 GEL. … Continue reading

About Food – Mchadi (Georgian Cornbread)

Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cup of cold water (may need more depending on the cornmeal). Stone-ground white cornmeal  Preparation. Add water to the cornmeal little by little so that the cornmeal becomes … Continue reading

About Development – Tbilisi Trams

In 2004 the Tbilisi electric tram network celebrated its 100-year anniversary but just two years later it was closed due to its declining popularity and the prohibitive cost of overhaul. The story of the tramway began in 1883 with the first horse-drawn tramcar. These were replaced in 1904 by an electrified tramway line. One of the first electric … Continue reading

About Shopping – Traditional Carpets and Rugs

The history of carpet weaving in the Caucasus region dates back to the Middle Ages. Pieces of knotted pile carpet from the 13th and 14th centuries have been found in cave complexes in Georgia. Over the centuries, traders from Istanbul to Athens traveled to Tbilisi, Georgia, to trade in hand woven carpets at bazaars known … Continue reading

About Development – Renovated Svaneti

Georgia About aims to show you the best of Georgian culture and the arts, food and wine, history, and the best of places to visit but the best of Georgia is not all in the past. Georgia is developing fast and bringing the best of the modern world and its technology to Georgia to enhance the … Continue reading

About Wine – Introduction to Traditional Wine-Making

Thousands of years ago the ancient people of the South Caucasus Region discovered how to transform wild grape juice into wine by leaving it to ferment in clay vessels called Kvevri, which they buried in the ground. It was from Georgia that the method of wine-making in Kvevri spread to Mesopotamia, Egypt, Greece and the rest … Continue reading

About Food – Bebo’s Green Bean and Egg Bake

In Georgia the word Bebo is a short version of Bebia meaning grandmother. We asked a Bebo from the Racha (Georgian: რაჭა) region of Georgia for a recipe. Racha is a highland area in western Georgia, located in the upper Rioni river valley and hemmed in by the Greater Caucasus mountains. Bebo told us that beans grow well in Racha and were … Continue reading

About Sights – Ananuri Fortress

Ananuri (Georgian: ანანური) is a fortress situated on the foreland by the Aragvi River, not far from Zhinvali water reservoir and about 70 km from Tbilisi, Georgia. It was built by the Dukes of Aragvi and its earliest parts date from the 13th century. The fortress is on the UNESCO Tentative list. The fortress consist of two fortifications joined by a crenellated curtain … Continue reading

About Literature – Vazha-Pshavela

Vazha-Pshavela (pseudonym of Luka Razikashvili) is considered to be one of the greatest Georgian poets. As a nature admirer, Vazha-Pshavela knows no comparison in Georgian poetry. His finest works are considered to be the tragic narrative poems “Host and Guest” (1893) and “The Snake-Eater” (1901) that combine Caucasian folk myth with human tragedy. You can find an English … Continue reading

About Food – Georgian Lobiani

We recently returned to our bakery, Trepezi, in our neighborhood in Tbilisi to see how our baker, Zaur Skhirtladze, makes Lobiani (boiled bean bread). Lobiani is enjoyed all year round and especially eaten on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17). The main ingredient of Lobiani is boiled kidney beans. Zaur … Continue reading

About Food – Introduction to Georgian Salads

Georgia is blessed with wonderful fresh vegetables, ideal for making delicious, refreshing salads. Ingredients. The basic ingredients of a Georgian salad consist of tomatoes, fresh parsley, purple basil, green peppers, red onion and cucumbers. Cheese (Georgian Imeritian) or walnuts can also be added. You will also need ground coriander, salt, ground red pepper and ground saffron if … Continue reading

About Food – Georgian Imeretian Cheese

Imeretian cheese from the Imereti region of Georgia is a very popular curd cheese made from cows milk. It has a soft and springy texture and a slightly sour, salty taste. It is a “quick cheese” maturing in just one or two days. A typical handmade Imeretian cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. … Continue reading

About Food – Georgian Bread (Part 2)

To show how traditional Georgian bread is made we spent a morning with our local baker, Zaur Skhirtladze, who works at the bakery, Trepezi in our neighborhood in Tbilisi. A typical day at our Georgian bakery begins at 7.30 a.m. when Zaur lights the deep circular oven called a tone. The tone will take around one and a half hours to … Continue reading