Georgian cuisine is the traditional cooking of Georgia, a country in the Caucasus region between Europe and Asia, known for hearty dishes built on fresh vegetables, herbs, walnuts, and meat, seasoned with bold spice blends. Common techniques include roasting, grilling, and slow stewing, often in traditional clay ovens or copper pots. Signature dishes include khachapuri (cheese-filled bread, often topped with an egg), kharcho (a beef and walnut stew flavored with tarragon and garlic), mtsvadi (grilled skewered meat), lobio (a spiced red kidney bean dish), and satsivi (a walnut-based sauce served with poultry or fish). Meals are central to Georgian social life, especially the supra, a long, ritualized feast built around toasts. Regional differences are notable: the mountainous regions favor preserved foods and distinctive spice blends, while coastal areas lean on seafood.