Georgia or Armenia: Which Cuisine Impresses Tourists More?

Georgia and Armenia are two hospitable neighbors that are increasingly attracting tourists, especially in winter. Their rich and unique cuisine plays a significant role in this. Where are the gastronomic experiences brighter and stronger? After studying reviews on social media and talking to guides and chefs, we are ready to share the burning truth with you.

Georgia: Lavish Feasts and Generous Portions

Georgian cuisine is a true embodiment of generosity and hospitality. Abundant feasts, aromatic spices, juicy meat, and, of course, the famous Georgian wine make Georgian cuisine unforgettable.

• Tbilisi and Batumi: In Tbilisi, all regions of Georgia are represented, from Megrelian adjika to Kakhetian shashlik. In Batumi, the focus is on seafood and Adjarian cuisine.

• Khinkali: This is the calling card of Georgia. They are prepared with various fillings: meat, cheese, mushrooms, potatoes. The proper way to eat khinkali is by hand, drinking the broth inside. Khash is an Armenian soup made from beef legs. Despite the simplicity of the ingredients, the cooking process is long and labor-intensive. Both dishes are hearty and warming, but khinkali is more suitable for a lively company, while khash is for a leisurely dinner.

• Guides say: The best khinkali in Tbilisi are in the Old Town area, while in Batumi, they are found in coastal cafes.

Armenia: Traditions and Exquisite Spices

Armenian cuisine is characterized by ancient traditions, exquisite spices, and a love for meat. It is more refined than Georgian cuisine and less focused on lavish feasts.

• Yerevan and Dilijan: In Yerevan, you can find dishes from all corners of Armenia, from Ararat khash to Sisian trout. In Dilijan, the emphasis is on forest products and home cooking.

• Khorovats and mtsvadi: Khorovats is Armenian shashlik, marinated in onions and spices. Mtsvadi is Georgian shashlik, often marinated only in salt and pepper. Both dishes are cooked over coals, but khorovats is more aromatic and spicy, while mtsvadi has a pronounced meat flavor.

• Hotel staff note: The best khorovats are in Yerevan's restaurants, while gata (a traditional sweet) is found in confectioneries in Gyumri.

Tourist Tastes: What Are They Saying on Social Media?

Georgia:

• Pros: Generous portions, homemade wine, hospitality. "In Georgia, they will feed you until you are full, and they will pour you wine!"

• Cons: Spicy, greasy, a lot of dough. "After Georgian cuisine, you need to be on a diet for a week..."

Armenia:

• Pros: Exquisite spices, interesting dishes, low prices. "Armenian cuisine is a gastronomic discovery!"

• Cons: Small portions, sometimes unclear what is in the dish. "I ordered meat, but they brought something incomprehensible..."

Here's what seasoned travelers advise:

• In Georgia: Try everything, don’t hesitate to ask for more, and don’t overindulge in wine.

• In Armenia: Ask about the ingredients of the dishes, bargain at the markets, and order homemade wine.

What’s the Conclusion?

Many go to Georgia for abundant feasts and wine, while to Armenia for exoticism and low prices. But the truth is that both cuisines deserve attention, and the choice depends only on your taste preferences.