Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is specific to the country, but also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian meals.
Georgian cuisine is the result of the rich interplay of culinary ideas carried along the trade routes by merchants and travelers alike. The importance of both food and drink to Georgian culture is best observed during a feast called supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and that can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.