Your 4-day travel guide
Tbilisi, the capital of Georgia, is a city where ancient history and modern life blend seamlessly. Built along the Mtkvari River and surrounded by hills, its character is defined by a mix of architectural styles, from traditional wooden houses with carved balconies to Soviet-era structures and contemporary designs. The city offers a compelling destination for those seeking culture and food, with its historic churches, sulfur bath district, and a culinary tradition centered on warm hospitality, wine, and dishes like khinkali and khachapuri. Exploring its winding streets reveals layers of Persian, Ottoman, and Russian influences.
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Before You Go
When to Go
The best times to visit Tbilisi are spring (April to June) and autumn (September to October). Spring offers mild temperatures, blooming flowers, and fewer crowds, ideal for walking and outdoor activities. Autumn provides pleasant weather, colorful foliage, and the grape harvest season, perfect for wine-related experiences. Summers (July-August) can be hot and busy with tourists, while winters (December-February) are cold with occasional snow, but the city has a quiet charm and holiday decorations. Avoid late autumn if you prefer warmer days.
Tbilisi has a mix of cultures, with Georgian traditions at its core. Hospitality is key; locals often invite guests for meals or toasts. The supra (feast) is central, with a tamada (toastmaster) leading rituals. Neighborhoods vary: Old Tbilisi is tourist-friendly with historic sites, Vera is residential and artsy, and Sololaki has elegant architecture. Respect religious customs, especially in churches. Georgians are proud of their wine culture—trying qvevri wine is a must. The pace can be slow; embrace leisurely meals and conversations. Public displays of affection are generally accepted, but modesty is valued in traditional settings.