Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Ajapsandali
Nigvziani badrijani
Spinach pkhali
Shotis Puri in Tone
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
Borscht, a beet soup found in many countries of Central and Eastern Europe
Sarma (cabbage roll) and mămăligă, popular in Romania, Moldova and other Eastern European countries
Kefir, a fermented milk drink originating in the North Caucasus region.