This will be an introduction to Georgian food. It was not very different from Azerbaijan or Armenia, but we did have a few different dishes in each country. The first photo was at lunch on our way to Tbilisi, at the Lago Guest House. It was right along the highway and got lots of traveler business.

The first photo was what was on the table when we sat down to eat. The soup was chicken, eggs, and vinegar. Like other soup combinations, I found them peculiar, but the soup was very good. We also had tandoor bread, cornbread, pinto beans, chicken, eggplant, a tomatoes and cucumber salad, and cherry juice.

Below is another salad that was mostly tomatoes and cheese, with mint, cilantro, and peppers in the center.

These cheese stuffed mushrooms were excellent.

The bread below was a khachapuri or a Filled Bread. Khachapuri is the national dish of Georgia. It is normally cheese, herbs, and eggs on or inside the bread. These breads are a mainstay of Georgian cuisine. All of them were very tasty.

We were served plenty of meat in Georgia, but I would say that it was normally in smaller portions. In this case, we got platters of BBQ'd meat: pork, beef, and chicken. Each one was very good and we cleaned our plates.

Below is the much more classical Khachapuri. This was how it was normally served and again, it was really good. I would say that the bread, cheese, herbs, and eggs were all good and together, it was delicious. It was also very rich and filling.

The last photo was in Tbilisi near the Zion Cathedral, but we saw these stands in many places in Georgia. I was very impressed to see a sort of fast food, quick snack place selling fruits: watermelon, blueberries, strawberries, plums, etc.