Georgia’s astounding winemaking tradition traces back eight millennia, and is not to be missed. From the country’s different varieties, terroirs, and winemaking methods, there’s a lot to learn – and taste – when it comes to Georgian wine. As a starting point (or simply for those who don’t have time to venture out of the city), Tbilisi’s wine bars are a great place to have a glass or two and dig into Georgian viticulture. Wine bars are a relatively new trend in Georgia and about the greatest thing to happen since the invention of the kvevri, the characteristic ceramic vessels for fermenting and storing traditional Georgian wine.

Tucked into a quiet Avlabari courtyard, Vakhtanguri’s Chebureki serves grilled meat skewers, soup-filled dumplings, and the crisp fried pies that helped turn it into a Tbilisi institution.

At Slink Farm, Meko Tqabladze and chef Nika “Taba” Tabatadze pair garden-grown produce with a playful, thoughtful take on Georgian cooking.