A young Frenchman Hugo shares his experience about Georgian cuisine with great pleasure.
Hugo is travelling for the first time in Georgia and he is working on a documentary film about freedom of expression, and so he travels a lot. Interesting lifestyle, isn’t it?
How he liked Georgian cuisine, which region’s Supras has he tried and what’s the top Georgian food for him, find the interview below with Hugo.
Fast facts
Personal information: Hugo, 30, from France
Favourite cuisine: French and Thai
Favourite dish: Blanquette de Veau
We selected Daphna as a meeting point for Khinkali, since it is currently considered to offer one of the tastiest khinkali in the city, with its high quality ingredients and recipe
Hugo, tell us your story
I’ve been travelling from France by bicycle from July 2019. My idea is to reach Singapore from Paris and crossing mainly Balkan and Middle Eastern countries. Along the way I’ve been making a documentary film about freedom of expression, interviewing people who are willing share their opinion and are not afraid to reveal themselves. I already cycled through Italy, Slovenia, Croatia, Bosnia, Montenegro, Albania, North Macedonia, Serbia, Bulgaria and Turkey; and now I’ll be staying in Tbilisi for a few months to get to know to the culture more. Previously I didn’t have much information about Georgia, apart from the fact there’s good wine, and I also felt Georgia was closer to Europe than Turkey. During this time winter will pass and I’ll get my documents ready for further travels. By the time I reach Singapore I will have visited around 26 countries and tasted their cuisines.
How did you “eat your way through Georgia”?
I entered Georgia from Turkey. I stayed in Batumi, in the Adjara region. Naturally, when you are in Adjara, you try Adjarian Khachapuri. It’s better to try the food from the local region, the size and the texture of the cheeseboat in Batumi was better than in Tbilisi. Then I stayed in Poti with a local family, and they made me Satsivi (Turkey in walnut sauce) and Ghomi. Then I moved to Kutaisi, Imereti region, where I had Imeretian Khachapuri and I tried the bean soup in Gori.
So, what’s your pick for a Georgian Supra?
First of all, I loved Georgian wine, I went to the wine tasting at Di Vino and fell in love with dry Mukuzani. I also combined wine with soft Churchkhela. My top Georgian dish though is Khinkali, it has a decent balance of spice and aromas. Georgian cuisine is quite heavy. I usually eat a lot, but here I eat less because the food is more satisfying. I came in winter and food is usually more consistent during this time of the year, so I can experiment more with dishes.
Tell us more about how you made friends with Khinkali?
The first time was not the best experience because I didn’t eat it the right way. I love meat and the texture of Khinkali because I like juicy meat. Now, I’m trying to master my Khinkali-eating skills and up until now, I could eat as much as eight in one go. I would compare it to Ravioli, but we never eat that with hands. I think, the best way of experiencing new food is sharing it with locals.
Did you find anything unusual about Georgian eating habits?
I like that there are particular ways of eating a Georgian dish. For instance, while eating Khinkali one should use hands and try not to pour the juice on the plate. Adjarian Khachapuri can be challenging, as the boat is the plate and you use the boat’s dam to eat the content. Maybe cutlery separates you from food, and in fact you do feel closer to food when you eat it with your bare hands.
Hugo, do you usually eat in or dine out?
I usually cook home in France. I like to cook, but only when I have enough tools. These days, I dine out during travels in order to try more different food. It would be interesting to make Khinkali when I leave Georgia, but I think it will be difficult to make the shape!
How did you find good food locations in Georgia?
I usually rely on word of mouth and not TripAdvisor. Especially after seeing journalist and film-maker Oobah Butler’s video we realised it wasn’t hard to make fake comments. Georgians recommended Sophia Melnikova’s Douqan. The location is hard to find but the interior is simple and people are welcoming. When you are happy with people and are having fun, the atmosphere impacts on your psychology and makes you think the food tastes even better. I also visited Lolita, Shushabandi, Zodiaqo, Fabrika and Di Vino. I’m always quite surprised about the long waiting times in Georgian restaurants. I even waited 20 minutes for coffee! Maybe it is because of the volume of people in the restaurant.
Thank you, Hugo, for sharing your experience: very interesting! Visit Georgia again, we love our guests.