The Country That Keeps Surprising You
Georgia — the South Caucasus republic between Russia, Turkey, Armenia, and Azerbaijan — has appeared on "best underrated destinations" lists for years. It still belongs there. Despite growing visitor numbers, a thriving café culture in Tbilisi, and an expanding infrastructure, Georgia remains one of those places where hospitality feels like a genuine cultural value rather than a transaction. Where wine comes from 8,000-year-old clay vessels and the host refills your glass before you've considered asking.
In 2026, it's one of the best-value destinations in Europe's orbit, offering a quality of experience that costs three to four times more almost anywhere else.
Tbilisi: A Capital Unlike Any Other
The Georgian capital is built along a gorge, its historic Abanotubani district clustered around sulphurous hot springs that have been in use since the 5th century. The architecture is a collision: medieval fortress walls above, 19th-century Russian-era townhouses below, Soviet blocks in the suburbs, and a contemporary arts district (Fabrika, a converted Soviet sewing factory) where the startup culture meets the craft beer scene.
Walk the old town, cross the Bridge of Peace (a swooping glass and steel footbridge that local opinions on remain divided), and end the day in a wine bar in Vera or Vake neighbourhood. A full day of eating and drinking in Tbilisi — churchkhela, khinkali dumplings, a bottle of natural wine — costs €20 if you're not trying to spend more.
Georgia's Wine: The Original
Georgia is, with reasonable confidence, where wine was invented. Archaeological evidence of grape cultivation and vinification in the Kakheti region dates to 6,000 BCE. The traditional method — qvevri winemaking, fermenting grape juice with skins and seeds in large clay vessels buried in the earth — produces amber wines that have driven a global natural wine revival. In 2013, UNESCO recognised qvevri winemaking as an Intangible Cultural Heritage.
Kakheti, two hours east of Tbilisi, is the main wine region. The towns of Sighnaghi (a small fortified hill town nicknamed "the city of love") and Telavi are the bases. Most wineries offer tastings; many are family operations where the proprietor pours from their own qvevri and sends you away with a chacha chaser (Georgia's grape marc brandy, not always advisable).
The Mountains: Kazbegi and the Svaneti
Georgia's Caucasus mountain regions are among the most dramatic and least visited in Europe. Kazbegi, three hours north of Tbilisi on the Georgian Military Highway, is anchored by the iconic Gergeti Trinity Church, a 14th-century monastery perched at 2,170m with the 5,047m peak of Mount Kazbek behind it. The hike to the church takes about 2 hours; the views justify every step.
Svaneti, in the northwest, is more remote and more extraordinary. A region of defensive medieval towers (svan towers, used to protect families during blood feuds), glaciers, and trails that cross into Russia and into legend. The town of Mestia is the trailhead for serious multi-day hikes including the classic Mestia-to-Ushguli route, one of the finest highland treks in the world. Ushguli itself, with its cluster of towers above a glacial valley, is said to be the highest permanently inhabited settlement in Europe.
Georgian Food: Genuinely One of the World's Great Cuisines
Georgian food deserves far wider international recognition. The fundamentals:
- Khachapuri: Cheese bread, in various regional forms. The Adjarian version — a boat of bread filled with cheese, butter, and a raw egg — is the one to order first.
- Khinkali: Soup dumplings, pinched at the top. You hold the knot, bite the base, drink the broth inside, then eat the rest. Pork and herb is the classic; mushroom is excellent for vegetarians.
- Chakapuli: A spring lamb stew with tarragon and sour plum sauce. Extraordinary.
- Walnut sauces: Throughout Georgian cuisine — with aubergine, with spinach, with chicken (satsivi) — ground walnuts form the backbone of a sauce tradition that has no Western equivalent.
Practical Information for 2026
- Getting there: Tbilisi International Airport has direct connections from London (via Georgian Airways and other carriers), most European hubs, Istanbul, Dubai, and Tel Aviv. Budget carriers including Wizz Air serve the route.
- Visa: EU, UK, US, and most Western passport holders can visit Georgia visa-free for up to 365 days. Yes, a full year.
- Currency: Georgian Lari (GEL). As of 2026, approximately 3.5 GEL to €1. Everything is cheaper than you expect.
- Getting around: Marshrutka (minibuses) connect most towns cheaply. Bolt (ride-hailing) is excellent in Tbilisi. Renting a car is the best option for Kakheti and Kazbegi.
- Safety: Georgia is consistently rated one of the safest countries in the region for tourists. Petty crime is low; scams are rare.
Best Time to Visit
May–June and September–October are ideal. Summer in Tbilisi is hot (35°C+) but manageable. The mountains are hikeable from June through October. Winter brings snow to the mountains and the possibility of skiing at Gudauri, one of Europe's best and least crowded ski resorts, at a fraction of Alpine prices.