Six hours after landing in Republic of Georgia, it’s lunch time. Wine dealers, journalists, and scholars en route to the International Quevri Symposium in Republic of Georgia sit down to a quick lunch at Niko’s restaurant near Shuamta forest. On the table: salty hard white cheese, honeycomb, tomato-cucumber salad, fried fish, spicy stewed eggplant, whey-stuffed dumplings, and pear and tarragon soda… For 60.
