Travel guide Georgia

It is unique in the world. The first inscription in Georgian dates back to 430 CE. Controversy and, above all, uncertainty persist as to its origin, claimed by both Georgia and Armenia. With its thirty-three letters, this alphabet has played a major role in maintaining Georgian identity over the centuries.

Relatively unreliable institutions, a very difficult economic situation, volatile politics: in this context, highly developed interpersonal relations are vital. Sense of clan, of loyalty: mutual service at all levels is the mainstay of society. Friendship is society's key concept.

It's a traditional tavern, located in the basement. The cellar is rustically converted into a drinking establishment or restaurant, and can be accessed by stairs directly from the street. Many of the gastronomic establishments have retained their original configuration. A few period taverns (19th century) still exist today.

It's an object of economic pride in Georgia. Like wine, the country's main export is mineral water, most famously from Bordjomi and Nabeghlavi. The subsoil abounds in hot and cold springs, which have been exploited since time immemorial. Thermal spas have sprung up all over the country.

As you might have guessed, St. George is the patron saint of the country. In Western languages, Georgia is referred to by a derivation of this name. On the other hand, the name of the country in Georgian, Sakarvelo, has nothing to do with it. Europeans may have confused St. George with Gurdjustan, the eastern term, perhaps coming from the word "wolf".

This tradition is one of the cornerstones of Caucasian society, and even more so in mountainous regions. The guest is "sent by God". For the time being, the tourist is still seen as a "guest", even in an ambiguous context such as a pension. Don't abuse it: generosity is applied even by those who don't have much.

A must, this national dish is sold everywhere, in restaurants, on the street. It is a bread with melting cheese, or rather a dairy product related to salted cheese, served hot. There are regional variations (with cheese, topped with an egg on the plate). Very nourishing, it allows you to recharge your batteries for several hours.

"The little one that goes on the road" is a minibus, a kind of collective taxi serving the whole country. They are real collective transport networks, half official, originally intended to replace the Soviet network, covering urban, national and transnational travel. Their driving is all the more sporty.

This is a sensitive issue in Georgia: when the Soviet bloc collapsed, 30% of the population was not ethnically Georgian. Azeris, Ossetians and Armenians, who have been in Georgia for at least 3 centuries, are considered foreigners, or at best guests. Yet the Georgian people see themselves as a tolerant people.

Since the^5th century, monasticism has been the cornerstone of Georgian history, spreading throughout the country. It was led by Saint David, who founded the site of David Garedja on the border with Azerbaijan. In the ^11th and ^12th centuries, monks founded brilliant academies. Today, monastic life is enjoying a real renaissance.

These mountain sweets, the favourites of Georgians, have a singular appearance. You will see these small, bumpy, brown sticks in the kiosks in Tbilisi. They are made from walnuts, hazelnuts or plums covered with grape coulis mixed with dried flour along a string. It is an effective appetite suppressant.

The first export product, wine is one of the great national pride and joy. It is an integral part of the country's culture, the Georgian is a great wine consumer, and the tradition is to make wine in families. Wine is the object of a real cult. A symbol of true values, it is increasingly successful internationally.