This book is a practical and humorous guide to the Georgian supra — a traditional feast where food, wine, toasts, and song form a living ritual. It helps first-time guests and curious travelers understand what really happens at a Georgian table — and how to take part without losing balance, respect, or the next invitation.
The Georgian supra is not simply a dinner or a celebration. It is a centuries-old table tradition governed by rhythm, hierarchy, and meaning. Food arrives generously and repeatedly. Wine is poured with intention. Toasts are spoken as blessings, not interruptions. Songs emerge naturally and lift the table beyond ordinary conversation.
To the unprepared guest, the supra may feel overwhelming. To those who understand its flow, it becomes one of the most memorable cultural experiences in the world.
This book approaches the Georgian supra from the inside — not as an academic study or a travel brochure, but as a lived experience. It prepares you for what most visitors are not warned about: the pace, the expectations, the unspoken rules, and the social dynamics that shape the feast.
You will learn how to eat and drink without rushing, when to speak and when to listen, how to follow the table’s rhythm, and why copying locals glass-for-glass is rarely a good idea.
The book can be purchased on Amazon
Language: English.
Paperback: 100 pages.
Size: 5.5 × 8.5 inches.
The guide explains why Georgia is known as the cradle of wine, how food and wine interact throughout the feast, and who the people at the table are. You’ll understand the role of the tamada (toastmaster), why toasts matter more than volume, and how songs and silence are equally important parts of the evening.
The book also explores what happens after the table clears — how Georgians recover calmly after long feasts, and why balance matters more than endurance.
A dedicated section introduces essential Georgian words and expressions that actually work at the table. These are not grammar lessons, but practical phrases — greetings, compliments, polite refusals, and respectful forms of address.
All phrases are written in simple Latin letters, designed to be heard, remembered, and used naturally in real conversations. The goal is not fluency, but connection — speaking to people, not to the air.
A Georgian supra follows its own logic. Guests who arrive unprepared often eat too fast, drink out of rhythm, accept everything without knowing how to refuse politely, and rely on a single word — “Madloba” — to survive the evening.
This guide helps you slow down, observe, and participate with confidence.
Eat slowly. Drink wisely. Listen carefully. Speak when it matters. And whatever you do — don’t refuse the toast.
This book was born the same way most Georgian supras begin — with curiosity, enthusiasm, and no clear stopping point. I wanted to write honestly about Georgian food, wine, and table culture — not as theory, but as experience.
It is written from inside the table, where stories repeat, glasses refill themselves, and meaning matters more than precision. If, while reading, you suddenly feel the urge to eat something with walnuts and drink a glass of wine, that’s normal.
This is not a survival guarantee. It simply improves your chances.
Welcome to the table. Stay as long as you like.
