Our trip started with a 3 hours long flight delay 😪
We were therefore gifted with a coffee and pastry of our choice from one of the coffee shops in the airport. I opted for a cheese filled filo bourekas.
The reason that I'm telling you this is because I later found it an interesting reference point for the Georgian khachapuri, which I couldn't help but compare to it.
Also, this was the last decent cup of espresso I'd have until visiting Tbilisi for the last 2 days of the trip.
We got some rest during the 3 hour flight, and after a short taxi ride, fall right into bed at the charming small hotel/guest house in Tbilisi.
The patio and some morning view of the city.
I forgot to photograph the tasty breakfast until it was half eaten...
Imeruli cheese - firm, somewhat salty, and somewhat sour from lactic fermentation.
Tasty tomatoes with sweet delicate parsley and minty purple basil.
A khachapuri that probably had some time on the counter and slightly chilled and softened. Tender and rich, the cheese a little tart. But kachpuri has to be eaten fresh.
Hot meat filled khinkali, reported to me to be delicious, filled with loose meat in broth, lightly spiced. The dough softer and thicker than ravioli or pelmani.
Tonis bread (tonis puri) - a ciabatta like bread, chewy with a soft interior. Crunchy at the thinner edge. Well salted.
Delicious eggplant slices, I assume steamed, meaty yet tender. Spread with a flavorful walnut paste with garlic and herbs.
Homemade apple cake.
Georgians seem to have a liking to instant coffee, often drunk sans milk. I packed with me some Turkish coffee for this reason, but this morning opted for tea.
