Fare Magazine – Issue 6: Tbilisi

Georgia’s capital is a post-Soviet city with bohemian charm, a brusk meeting point for the country’s diverse gastronomic traditions and ancient viticulture.

In our sixth issue we journey to the heart of the Caucasus region, exploring the incredible regional identities and diverse cuisines which co-mingle in Tbilisi. There, amidst a back-drop of leafy courtyards, gorgeous turn-of-the-century design, and fading grandeur, new and passionate movements are starting to grow.

In Fare: Tbilisi:

• Experience a proper supra feast let by the notorious Georgian toastmasters known as tamada

• Join a cook in the kitchen to see how khinkali, the Mongol-introduced soup dumplings, are made

• Meet one of the best sources on Georgian natural wine and the city's contemporary wine scene

• Learn how Tbilisi's clubgoers turned dance into protest

• Indulge in khachapuri, Georgia's legendary cheese-stuffed bread

• Take in views of the city from a rooftop qvevri-style wine cellar