New cuisine are live: Georgia and Azerbaijan

Hey everyone!

Big news: Georgia and Azerbaijan just landed on site.

Two neighbors in the South Caucasus, sitting at the crossroads between Europe and Asia. They share a mountain range, some ingredients, and a love for seriously long feasts, but their cuisines tell very different stories.

Georgia gives you wine that’s been fermenting in clay vessels for 8,000 years, cheese-stuffed bread hot from clay ovens, dumplings so juicy you have to suck them first, and sauces so tart they wake up your entire palate. Everything’s abundant, herbal, and unafraid of fat meeting acid head-on.

Azerbaijan leans into saffron, pomegranate, and rice cooked a dozen different ways. The food reflects centuries of trade routes, Persian influence, and Caspian Sea fisheries. You’ll find delicate pilafs, slow-cooked stews in clay pots, and wraps stuffed with herbs that most Westerners have never heard of.

One thing they absolutely share? Hospitality that doesn’t quit. If you sit at either table, you’re not leaving hungry.

Both sections are live now. Go explore, and let us know which one surprises you more.

Happy eating! Ieva