Today we’ll explore the building blocks of the Georgian supra table—tracking down warm loaves of tonis puri, fresh from an oven in the basement of a historic seminary, and learning and tasting traditional essentials from spice blenders, pickle makers, cheesemongers and herbsmen in a colorful bazaar (not to mention fresh Georgian cheese, honey, and delicious churchkhelas, strings of nuts dipped in a thick roux of grape juice). We’ll feast on khinkali, the iconic dumplings of the land, and taste the latest wines from the kvevri at the city’s first wine bar. We’ll wind down the day with early, relaxing dinner in a traditional courtyard. If you have energy left after dinner, feel free to wander the streets of the Sololaki neighborhood, where you’ll find no shortage of bars and cafes.

In the morning we’ll make the short drive to Mtskheta, one of the oldest continuously inhabited cities in the world and the birthplace of Georgian Christianity. In the 4th century, this site was chosen by St. Nino for the first church in Georgia. Believed to be the burial site of Christ’s mantle, it is one of the most sacred places in the country. We’ll then continue to the Shida Kartli region, considered the heart of Georgia, which once produced wine for the Georgian kings. We’ll visit the cellar of the Wine Artisans, an association of winemakers dedicated to making traditional natural wines. Our host, Andro Barnovi, will walk us through the winemaking process and also prepare a luscious country supper.

Spread beneath the majestic Caucasus Mountains like an enormous grape basket is the Alazani Valley. Located in the Kakheti region of eastern Georgia, this could very well be the most breathtaking wine region in the world. After a morning drive from Tbilisi to Kakheti, we’ll arrive around lunchtime for a meal at the home of a local cheesemaker, where we'll sample the wines made in her village. This evening, an authentic, rustic supra awaits us; we’ll get to participate in the preparation and toast our host family at their table. Tonight, we’ll stay in the Alazani Valley in a comfortable boutique hotel, dreaming of all things delicious.

Our day will begin with a visit to the home of a master maker of kvevri. We’ll be walked through the ancient process of making the ceramic vessels that Georgians still use to store and ferment wine. Meanwhile, in a nearby village, celebrated winemaker Irakli Bluishvili will welcome us into his home-cum-wine cellar for a sophisticated take on the village feast. While dinner is being prepared, we’ll meander into the woods to visit the 8th-century Father David church and see the ruins of an ancient wine cellar. After the last toast is made (and we’ve washed down our tomato and eggplant salad, sheep cheese, barbecued pork, and fresh bread), we’ll head back to Tbilisi for a good night’s rest.

Saving some of the best for last, we’ll begin the day with the Adjaruli khachapuri. To give you a sense of what to expect, picture a baked barge of dough packing a cargo of gooey cheese, topped with a mostly raw egg yolk and a slowly melting Snickers-sized gob of butter. We’ll then enjoy an exclusive performance by the Sukhishvili National Ballet, a true acrobatic spectacle. After a short rest, we’ll meet for our final feast, which we’ll prepare together with a local chef. We’ll gather around a table for one more supra together—this time, accompanied by a group of polyphonic singers—and raise our glasses to a wonderful and delicious week.

Today, catch flights home or to your next destination—or, if you’d like, spend more time exploring Tbilisi. We’re happy to provide additional recommendations.