Overview
Georgia weaves together ancient trade routes, dramatic mountain scenery and a fiercely proud food and wine culture. This 10-day route begins and ends in Tbilisi, delving into khinkali dumplings and amber wines, hiking in the Caucasus highlands around Kazbegi and exploring the Kakheti countryside where rustic qvevri winemaking still thrives.
Best time to visit
May-June and September-October are sublime, with warm days, golden vineyard landscapes, and comfortable mountain weather. Peak summer gets hot in Tbilisi and Kakheti, while winters are cold, especially in the Caucasus, and snow can limit access to some mountain areas. Autumn coincides with the grape harvest and festive supra feasts.
Suggested day-by-day
- Days 1–3: Tbilisi—stroll the old town’s winding lanes, soak at the sulphur baths, savour khachapuri at Ezo, and take a wine bar crawl around Vino Underground and g.Vino.
- Day 4: Day trip to Mtskheta and Uplistsikhe for ancient monasteries and rock-hewn caves.
- Days 5–7: Kazbegi (Stepantsminda)—travel the Georgian Military Highway to Gergeti Trinity Church, hike to Gveleti Waterfall and Dariali Gorge, and sample hearty mountain fare at cosy guesthouses.
- Days 8–10: Kakheti—base in Telavi; visit family-run wineries, tour the Alaverdi Monastery, and meander through Sighnaghi’s hilltown streets with panoramic views.
Practical tips
Marshrutkas (minibuses) run most routes but hire a car or private driver for flexible access to vineyards and mountain villages—a local driver also enhances safety. Many wineries require advance booking for tastings. Bring cash for countryside meals, and consider a local SIM for navigation when venturing beyond cities. English is limited outside tourist spots, so basic Georgian or Russian phrases help.