Culinary Connection: Euskadi – Georgia initiative is being held in several locations in Georgia from 1st to 3rd March 2024, and will host different activities designed to merge the two territories’ culinary and wine traditions, internationally promoting excellence in gastronomy. The Basque Culinary Center and the Basque Government are spearheading this initiative, which will take Basque gastronomy and some of its representatives to Georgia with the mission of exploring new spaces and promoting the territory’s gastronomy. 

 

Basque gastronomy unites us through its ability to transcend barriers and connect people through experiences. It is known for its roots, its ingredients, and also for the people who make it evolve. This gastronomic twinning of Georgia and the Basque Country aims to internationally promote both regions’ culinary culture; explore the gastronomy of both cultures, and to raise awareness of the synergies between the two regions, their traditions and culinary ambassadors.

 

Culinary Connection will bring together renowned chefs and industry experts to foster an exchange of knowledge, culinary techniques, traditional recipes, wines and experiences, highlighting the promotion of local and artisanal products so as to support the local economy and culinary innovation. It will do so through different activities such as a high-level gastronomic day to be held in the town of Kachreti on Saturday 2nd March (in the Auditorium of the Ambassadori Hotel), which will explore trends and approaches to current gastronomy, such as sustainability, healthy eating and innovation. 

 

The event will be followed by a dinner organised at Nukriani (Dergi Restaurant) for the industry’s institutions and representatives, providing a unique opportunity to taste the creations of chefs from both regions, who will pair their creations with representative wines from Georgia and the Basque Country, supporting diversity and the local economy. 

 

The Basque commission travelling to Georgia will be chaired by the Deputy Minister for Agriculture, Fisheries and Food Policy of the Basque Government, Bittor Oroz, who will be accompanied by representatives of Mahaia Kolektiboa such as Igor Arregui (Rest. Kaia), Pili Manterola (Rest. Iribar), Enrique Fleischmann (Rest. Bailara), Xabier Gorrotxaxtegi (Rest. Casa Julián), Juan Carlos Caro (Rest. Zelai Txiki), or Jon Ayala (Rest. Laia), the sommelier and young talent Shua Ibáñez Rico (Arzak), the pastry chef Cristina García (CrisLa Sweets) and Joxe Mari Aizega, director of the Basque Culinary Center.

 

Georgian local gastronomy will be represented by chef Tekuna Gachehciladze, chef David Nari, consultant and restaurateur Keti Kvichidze, and chef Daduna Glonti, among others, and the Georgian Minister of Economy and Sustainable Development Levan Davitashvili, and the Chairman of the Committee on Economy and Economic Policy of the Georgian Parliament, David Songulashvili, will be attending the event.

 

As part of the Culinary Connection Euskadi – GeorgiaSummit, the Basque delegation will be enjoying a full day’s worth of immersive activities, featuring a collaborative food and wine tour with visits to food companies and leading wineries in the region, as well as Georgian gastronomy workshops. 

 

More than 250 participants, including chefs from hotels and restaurants from all over Georgia, are expected to attend this great gastronomic celebration, which is being supported by the Ministry of Economy and Sustainable Development of Georgia, the National Tourism Administration of Georgia, the Department of Economic Development, Sustainability and Environment of the Basque Government, Basque Culinary Center, and backed by the Mantala Basque Gastronomy initiative.