We don’t write about food from a tidy desk with stock photos open in another tab. We write with flour on our sleeves, wine stains on our notebooks, and the smell of fresh tarragon clinging to our hands longer than expected.
The Taste Team is a small collective of writers, researchers, and stubbornly hands-on travelers focused on one thing: experiencing Georgia through its food — properly, not passively.
We book the classes. We join the tours. We ask too many questions in markets until vendors start laughing at us. Then we write down what actually matters.
Who Is The Taste Team?
It’s not one person with a strong opinion and a fast Wi-Fi connection. It’s a working group.
Some of us came from food journalism. Others from travel research and cultural reporting. One person in the group folds khinkali at alarming speed and brings it up whenever possible. Competitive energy is real.
What connects us isn’t background. It’s process.
- We attend the cooking classes we review
- We compare multiple tour formats before recommending one
- We revisit restaurants instead of judging on a single plate
- We speak directly to instructors and winemakers
- We care about technique as much as taste
We don’t rank based on marketing language. We rank based on lived experience.
What We Actually Do
We focus on culinary travel within Georgia. Narrow on purpose.
That means we:
- Test Georgian cooking classes in different formats
- Compare food tours across neighborhoods, not just popularity
- Evaluate wine tastings for depth, not just pour volume
- Research traditional dishes beyond menu summaries
- Document what works — and what quietly doesn’t
We don’t try to cover everything about the country. We go deep where flavor and technique intersect.
Our Approach
No dramatic hype. No “hidden gem” theatrics.
If something is exceptional, we explain why. If something is average, we say that too — plainly. I think clarity is more useful than enthusiasm.
We look closely at:
- Skill transfer — did you actually learn something?
- Value for the time invested
- Group dynamics and pacing
- Authenticity versus staged performance
- Consistency across repeat visits
Food is emotional. Evaluation doesn’t need to be.
Why Food?
Cuisine explains a place faster than architecture ever will.
You can walk past monuments and forget their dates by dinner. You rarely forget the first time you fold khinkali correctly. Or when walnut sauce suddenly makes structural sense instead of tasting “interesting.” Or when a long supra shifts your sense of time entirely.
Georgia isn’t subtle. Its food isn’t either.
That’s where we chose to focus.
What You Won’t Find Here
- No generic “Top 10 Things To Do” lists
- No recycled booking platform descriptions
- No rankings based on Instagram-friendly décor
- No paid placements disguised as editorial
If something appears on Tbilisi Taste, it passed our internal filter. And that filter is stricter than it sounds.
The Philosophy
Cook it. Taste it. Ask how it’s made.
Repeat.
That’s the method.