The grand Georgian table is still very much alive and is found on a daily basis in cities as in villages. Spread out before you, you will find a superb range of meats, cheeses, vegetables more often than not organically produced, and often at high altitude amid pure mountain air. Our Matsoni (Georgian yogurt) and the many varieties of cheeses from sheep, cow and goat's milk are the products of these deep green pastures. As the ‘Tamada' or toast-maker raises a glass to ‘friendship' look down the table at the array of aromatic foods covering the surface. The following are just a few of the dishes unique to Georgia: