Food & wine · Georgia & Azerbaijan
Two cuisines, one table
Georgian and Azerbaijani food are highlights of any trip in their own right — and every diet is planned in, not improvised. Explore by country, then see our recommended tables.
Georgia
Georgian food is a destination in its own right — a table language of shared plates, clay-pot wine and the supra feast. Here is how we build it into your days.
Azerbaijan
Azerbaijani cuisine sits where the Silk Road met the Caspian — saffron plov, char-grilled kebabs, endless tea and pakhlava. Mostly halal by default, and easy to plan around any diet.
Food for every diet
Halal
Widely available; Azerbaijan is a Muslim-majority country and halal is the default in most kitchens. In Georgia we book halal-friendly restaurants and can arrange halal meat throughout.
Vegetarian & Jain
Georgian cuisine is unusually vegetarian-friendly — beans (lobio), aubergine, mushrooms, cheeses and salads. For Jain travellers we brief kitchens on onion/garlic and root-vegetable restrictions in advance.
Wine
Georgia is the birthplace of wine — 8,000 years of qvevri fermentation. Tastings are woven into Kakheti days. Non-drinkers are never made to feel out of place.