Khinkali. 1

Georgian food is an appropriate expression of its history and culture. Situated at the crossroads of East and West, Georgia has adapted and assimilated the flavors and aroma of visitors’ culinary traditions and consequently, our cuisine has become a rich fusion between Mediterranean and Middle Eastern tastes. Tradition of "Supra" - a large feast incorporating food and often large amounts of wine is an integral part of the culinary identity of the country.


Adjarian Khachapuri. 2

If you are a meat lover then Georgian cookery is an excellent choice for your needs: Khinkali, Chakapuli, Kubdari, Shkmeruli, Mtsvadi... but don’t worry! If you are on the vegan side of the table, you will have plenty of options too! Religious fasting, which is one of the most commonly followed Christian traditions, is the basis for us having a vast assortment of vegan cuisine. Foods like Pkhali and Ajapsandali make up for very nutritious and tasty alternatives.


Ajapsandali. 3

Undoubtedly, the most common, favourite ingredient in Georgian cuisine is cheese. If you are ever in Georgia, you will, without a doubt, taste one of the most popular and tasty dishes consisting of a variety of Georgian cheese: Khachapuri.


Georgian wine. 6.

Georgia has been recognized as the oldest wine-making country of the world 4, dating as far back as 8000 years ago. The unique technique of producing wine in Qvevri - a specific earthenware vessel used for making, aging and storing the wine, has been inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in 2013. Some of the most famous Georgian wines are: Rkatsiteli, Tsinandali, Kindzmarauli, Khvanchkara (for a little guide see 5).

Aside from the wine, Georgia is famous for its mineral waters and lemonades made with regional ingredients. We even have (we know you were waiting for this sentence) some of our local brands of beer.


Students at the Culinary Academy of Georgia. [Photo provided by the staff of Free University.]

One of the key reasons of why Georgian dishes are so delicious is because almost all of the ingredients are local, fresh and organically grown. What’s more, the prices for food in Georgia are sufficiently low, compared to the West.

And we arrive at the most crucial aspect of Georgia being the host of ICPS - catering. We take pride in a great many deal of things, however our cuisine, love for it and our mastery over it is of uttermost importance. That is the reason why the meals will be prepared by students of the Culinary Academy of Georgia, as their master classes are delivered by professional, top-notch Georgian chiefs. They only use the highest quality (fancy) ingredients for cooking, ensuring a supreme level of dishes.


Lunch boxes served on campus. [Photo provided by the staff of Free University.]

Although the cooking will be at its finest, it will not be hard on our budget, since the Culinary Academy of Georgia belongs to our key partners (Agricultural University of Georgia) and their involvement in catering will be of their professional interest, as such events have already been seen to be productive and successful.


Desert served on campus. [Photo provided by the staff of Free University.]

Both lunch and dinner will be served on campus. The members of the Culinary Academy will provide our participants with healthy meals of top quality. The plan is to have 3 different stations where participants will be able to pick up already prepared lunch/dinner boxes. This will avoid long queues and save precious time for us all. The participants will be able to enjoy the meals in the university cafeteria or even outdoors.