Georgia is highly accessible, though the mountain terrain dictates travel times.

Marshrutkas (Minibuses): This is the backbone of Georgian public transport. These yellow or white vans run between every major city and rural town. They are extremely cheap, authentic, and fast, though they can feel a bit chaotic to first-time visitors.
Trains: A modern, comfortable high-speed train connects Tbilisi to Batumi (via Kutaisi) in about 5 hours. Always book this specific ticket a few days in advance online via TKT.ge.
City Transit: In Tbilisi and Batumi, download the Bolt app. It functions exactly like Uber, is incredibly affordable, and removes any language barrier or need to negotiate taxi fares.

You cannot truly experience Georgia without understanding the Supra—a traditional feasting banquet led by a toastmaster called a Tamada. Toasts are poetic, deeply emotional, and follow a strict traditional order (to God, to peace, to ancestors, to women, etc.).

Georgia is the birthplace of viticulture. Look out for "Amber Wine" (or Orange Wine), which is made by fermenting white grapes with their skins and stems inside giant beeswax-lined clay vessels called Qvevri, buried entirely underground. It produces a robust, tannic wine unlike anything found in Western Europe.

Georgian food is rich, comforting, and relies heavily on walnuts, garlic, pomegranate, and massive amounts of cheese.

• Khachapuri: The national dish. The most famous variation is Adjaruli Khachapuri (from the Batumi region)—a boat-shaped bread bowl filled to the brim with molten cheese, butter, and a soft-boiled egg that you mix together before tearing and dipping the crust.
• Khinkali: Giant soup dumplings filled with spiced meat and broth. Rule: Never eat them with a fork! Pick them up by the doughy top "knob", bite a small hole to drink the hot broth, then eat the rest. Leave the top knob on your plate to show how many you've conquered.